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English cookbook, 1815
Page 62
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of mace - one ounce of minced shallots, & three ounces of glaze or portath soup; - boil the whole together till every ingredient is tender; - rub through a hair sieve, & boil the whole together again; till it is the thickness of good cream; - put it into half-pint preserving pots or bottles; - take care they are closely cooked; - when ever opened, the air soon spoils it, it should be kept in a cool dry place D. Kitchen Green mint Sauce Wash half a handful of green mint, (to this some people add one third the quantity of parsley,) pick the leaves from the stalks, mince them very fine & put them into a [sauceboat?], with a teaspoonful of moist sugar, & four tablespoonsful of Vinegar; - mix well together D. Kitchen
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of mace - one ounce of minced shallots, & three ounces of glaze or portath soup; - boil the whole together till every ingredient is tender; - rub through a hair sieve, & boil the whole together again; till it is the thickness of good cream; - put it into half-pint preserving pots or bottles; - take care they are closely cooked; - when ever opened, the air soon spoils it, it should be kept in a cool dry place D. Kitchen Green mint Sauce Wash half a handful of green mint, (to this some people add one third the quantity of parsley,) pick the leaves from the stalks, mince them very fine & put them into a [sauceboat?], with a teaspoonful of moist sugar, & four tablespoonsful of Vinegar; - mix well together D. Kitchen
Szathmary Culinary Manuscripts and Cookbooks
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