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Bethune Family recipe book, October 22, 1826
Page 54
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in milk one egg some salt pepper and a small quantity of nutmeg and grated lemon peel all well mixed together with chopt meat made up in a round ball or long way according to the size of the dish it is to be served up in Roll it in a fresh Calves Caul and skewer it up well and let it be baked or roasted put some plain gravy over it when sent to table NB it is good cold for sandwitches or for a journey or for parties when a dish of cold meat is used and will keep good for several days The meat and fat must be chopt not pounded or heat in a [roaster?] where there is a proper oven it may be boled
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in milk one egg some salt pepper and a small quantity of nutmeg and grated lemon peel all well mixed together with chopt meat made up in a round ball or long way according to the size of the dish it is to be served up in Roll it in a fresh Calves Caul and skewer it up well and let it be baked or roasted put some plain gravy over it when sent to table NB it is good cold for sandwitches or for a journey or for parties when a dish of cold meat is used and will keep good for several days The meat and fat must be chopt not pounded or heat in a [roaster?] where there is a proper oven it may be boled
Szathmary Culinary Manuscripts and Cookbooks
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