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Bethune Family recipe book, October 22, 1826
Page 51
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29 Excellent sauce for boil'd Poultry Eight spoonfuls of white wine three of vinegar one of Ketchup two Anchovies a large onion a sprig of thyme a little Mace and a whole pepper let it stand till reduced to six spoonfuls then strain it off and put to it half a pound of butter and three or four spoonfuls of cream a little flour with the butter let all boil together 30 Goosberry Cheese Wipe the Goosberries quite clean put them into a Jug set the jug into water and let them stew till the juice rises then do them thro a sieve and to every
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29 Excellent sauce for boil'd Poultry Eight spoonfuls of white wine three of vinegar one of Ketchup two Anchovies a large onion a sprig of thyme a little Mace and a whole pepper let it stand till reduced to six spoonfuls then strain it off and put to it half a pound of butter and three or four spoonfuls of cream a little flour with the butter let all boil together 30 Goosberry Cheese Wipe the Goosberries quite clean put them into a Jug set the jug into water and let them stew till the juice rises then do them thro a sieve and to every
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