DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1815

Transcribe
Translate

Page 83

in juices; put these into a tureen, with a Dutch loaf or a French sok dried after the crumb is taken out; pour the soup to then boiling hot; add a little salt, and cayenne, Take the tape from the borillie, serve it in a seperate dish; crushed turnips and sliced carrots, in two little dishes. The turnips and carrots should be cut with an instrument that may be bought for that purpose. Mrs Mason
Cucumber Stewed Pare them; slice them about the thickness of a crown peice; slice some onions; fry them both, strain and shake a little flour over them; put them into a stewpan with some good gravy, cayenne, salt; stew them till tender - or they may be stewed in their own liquor, with out being fried; cayenne and salt - R take out the seeds, quarter the cucumbers, stew these till clear, in some boiled gravy mix a little flower with some cream, a very little white wine, white pepper pounded; boil it up. Mrs Mason

Saving...

in juices; put these into a tureen, with a Dutch loaf or a French sok dried after the crumb is taken out; pour the soup to then boiling hot; add a little salt, and cayenne, Take the tape from the borillie, serve it in a seperate dish; crushed turnips and sliced carrots, in two little dishes. The turnips and carrots should be cut with an instrument that may be bought for that purpose. Mrs Mason Cucumber Stewed Pare them; slice them about the thickness of a crown peice; slice some onions; fry them both, strain and shake a little flour over them; put them into a stewpan with some good gravy, cayenne, salt; stew them till tender - or they may be stewed in their own liquor, with out being fried; cayenne and salt - R take out the seeds, quarter the cucumbers, stew these till clear, in some boiled gravy mix a little flower with some cream, a very little white wine, white pepper pounded; boil it up. Mrs Mason