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Bethune Family recipe book, October 22, 1826
Page 71
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two spoonfuls of gravey One of Catchup then boil it till its rather more than half wasted then strain it when Cold put three quarters of a pound of butter mixed with flour. When melted add a large spoonfull of Cream 60 To fry Potatoes Slice raw potatoes after the skin is removed and fry either in butter or batter. 61 Omlet Make a batter of eggs and Milk and a very little flour put to it chopped parsley onions or chives the batter is best as a very small quantity of Shallots. Make some very nice dripping boil it in a small frying pan and pour the above batter into it when one side is
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two spoonfuls of gravey One of Catchup then boil it till its rather more than half wasted then strain it when Cold put three quarters of a pound of butter mixed with flour. When melted add a large spoonfull of Cream 60 To fry Potatoes Slice raw potatoes after the skin is removed and fry either in butter or batter. 61 Omlet Make a batter of eggs and Milk and a very little flour put to it chopped parsley onions or chives the batter is best as a very small quantity of Shallots. Make some very nice dripping boil it in a small frying pan and pour the above batter into it when one side is
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