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Bethune Family recipe book, October 22, 1826
Page 72
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of a fine yellow brown turn and do the other Some scooped lean ham put in at first is a very pleasant addition. Three eggs will make a pretty sized omelet but many Cooks will use eight or ten if the taste be approved a little terragon gives a fine flavor. A good deal of prasley should be used. 62 Padovres or beef patties. Shred under done dressed beef with a little fat seasoned with pepper salt and a little onion Make a [fluice?] paste, roll it thin and cut it in shapes like an apple puff fill it with the meat pinch the edges and fry them of a nice brown the paste should be made with a small quantity of butter egg and Milk.
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of a fine yellow brown turn and do the other Some scooped lean ham put in at first is a very pleasant addition. Three eggs will make a pretty sized omelet but many Cooks will use eight or ten if the taste be approved a little terragon gives a fine flavor. A good deal of prasley should be used. 62 Padovres or beef patties. Shred under done dressed beef with a little fat seasoned with pepper salt and a little onion Make a [fluice?] paste, roll it thin and cut it in shapes like an apple puff fill it with the meat pinch the edges and fry them of a nice brown the paste should be made with a small quantity of butter egg and Milk.
Szathmary Culinary Manuscripts and Cookbooks
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