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Bethune Family recipe book, October 22, 1826
Page 140
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140 Baked apple pudding. - 6 pippins pared grated & stewed with 2 ozs. butter till soft. 2 eggs well beat 1/2 loaf grated 1/2 nutmeg a little rose water & sugar to your taste candied orange or lemon peel & puff paste round yr dish 141 To stew golden pippins Pare & nicely scrape them out throw them into water to preserve the colour To 1 lb pippins 1/2 lb double refined sugar & 1 pint water boil & skim the syrup before you put in the pippins let them boil make them clear & when ready put a bit of lemon peel & juice of lemon to yr taste. 142 To rayons a breast of Mutton Take a breast of mutton half roast it take it from the fire strew it over with parsley & sweet herbs cut very fine & 1/2 white loaf grated; put it on a gridiron grill it well on both sides. Add gravy sauce or with butter & oysters. 143 Broiled Chicken Cut the chicken down the back pepper & salt & broil it pour over it a white mushroom sauce & melted butter with pickled mushrooms. =
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140 Baked apple pudding. - 6 pippins pared grated & stewed with 2 ozs. butter till soft. 2 eggs well beat 1/2 loaf grated 1/2 nutmeg a little rose water & sugar to your taste candied orange or lemon peel & puff paste round yr dish 141 To stew golden pippins Pare & nicely scrape them out throw them into water to preserve the colour To 1 lb pippins 1/2 lb double refined sugar & 1 pint water boil & skim the syrup before you put in the pippins let them boil make them clear & when ready put a bit of lemon peel & juice of lemon to yr taste. 142 To rayons a breast of Mutton Take a breast of mutton half roast it take it from the fire strew it over with parsley & sweet herbs cut very fine & 1/2 white loaf grated; put it on a gridiron grill it well on both sides. Add gravy sauce or with butter & oysters. 143 Broiled Chicken Cut the chicken down the back pepper & salt & broil it pour over it a white mushroom sauce & melted butter with pickled mushrooms. =
Szathmary Culinary Manuscripts and Cookbooks
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