Transcribe
Translate
Bethune Family recipe book, October 22, 1826
Page 138
More information
digital collection
archival collection guide
transcription tips
Miscellaneous cookery recipes. 135 Apple pudding 1 lb pulp of scalded codlins done through a cullender 1/2 lb Naples biscuits pr grated bread 3/4 lb butter 8 eggs & 1/2 the whites 1/2 nutmeg & a little pounded mace 2 spoonsful Sack Candied orange & lemon peel = 3/4 hour will bake it sweeten with finely powdered Sugar. 136 To stew pigeons When they are drawn & washed have your stuffing ready rolled up break down the breast bones & put in the bodies then mix a little pepper & salt cloves & mace. Fry them - have yr- stew pan & gravy ready & cover them over the fire - When done take of your pigeons put in anchovy When that is dissolved skim the fat clean off & strain the gravy - Have a good piece of butter thickened & let it boil up add to it a glass of red wine & a little lemon juice Shake it & put it over your pigeons & have what pickle you please For the stuffing
Saving...
prev
next
Miscellaneous cookery recipes. 135 Apple pudding 1 lb pulp of scalded codlins done through a cullender 1/2 lb Naples biscuits pr grated bread 3/4 lb butter 8 eggs & 1/2 the whites 1/2 nutmeg & a little pounded mace 2 spoonsful Sack Candied orange & lemon peel = 3/4 hour will bake it sweeten with finely powdered Sugar. 136 To stew pigeons When they are drawn & washed have your stuffing ready rolled up break down the breast bones & put in the bodies then mix a little pepper & salt cloves & mace. Fry them - have yr- stew pan & gravy ready & cover them over the fire - When done take of your pigeons put in anchovy When that is dissolved skim the fat clean off & strain the gravy - Have a good piece of butter thickened & let it boil up add to it a glass of red wine & a little lemon juice Shake it & put it over your pigeons & have what pickle you please For the stuffing
Szathmary Culinary Manuscripts and Cookbooks
sidebar
