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Bethune Family recipe book, October 22, 1826
Page 39
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[Walnut?] Catchup and a few spoonfuls of strong gravey some bread crumbs a little Lemon peel and Shalot Lay it on your dish and Cover it very thick with bread Crumbs and lay small pieces of butter over and brown it with a Salamander 12 White Sauce for Carp A quarter of a pint of White Wine 2 Anchovies a little thyme Horseradish and winter Savory put them into a sauce pan and let it simmer over a slow fire strain it off and thicken it with half a lb of butter a little flour 4 spoonfuls of thick Cream Nutmeg and juice of Lemon. The Carp to be stewed in Water a
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[Walnut?] Catchup and a few spoonfuls of strong gravey some bread crumbs a little Lemon peel and Shalot Lay it on your dish and Cover it very thick with bread Crumbs and lay small pieces of butter over and brown it with a Salamander 12 White Sauce for Carp A quarter of a pint of White Wine 2 Anchovies a little thyme Horseradish and winter Savory put them into a sauce pan and let it simmer over a slow fire strain it off and thicken it with half a lb of butter a little flour 4 spoonfuls of thick Cream Nutmeg and juice of Lemon. The Carp to be stewed in Water a
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