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Frances Collins cookbook, 1825-1846
Page 50
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together with Lemon peel, Lemon Thyme Penny Royal plenty of shallot Cayanne salt nutmeg and a little mace, mixed with egg white and yolke beaten separatey, but not all the white make into another large balls, pound them well with a rolling pin before making up & flour lightly before frying Mrs. Wilcox March 28 1838 To dress Hams as at York house Bath After being well cleaned in fair water and ale the exterior dirt salt &c removed by a scrubbing brush the Loin is to be soaked in bason, then trimmed placed in a large stewpan and slowly cooked but not in water and [illegible] he's the second the liquid used for the purpose was sweet worts the effect produced on the meat both in firmness and flavor as for superior to the misapplication of Champagne Essence of Lemon Peel steep 6 ozs of lemon peel cut very thin and without any [illegible] of white of the skin in 8 ozs of spirits of wine
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together with Lemon peel, Lemon Thyme Penny Royal plenty of shallot Cayanne salt nutmeg and a little mace, mixed with egg white and yolke beaten separatey, but not all the white make into another large balls, pound them well with a rolling pin before making up & flour lightly before frying Mrs. Wilcox March 28 1838 To dress Hams as at York house Bath After being well cleaned in fair water and ale the exterior dirt salt &c removed by a scrubbing brush the Loin is to be soaked in bason, then trimmed placed in a large stewpan and slowly cooked but not in water and [illegible] he's the second the liquid used for the purpose was sweet worts the effect produced on the meat both in firmness and flavor as for superior to the misapplication of Champagne Essence of Lemon Peel steep 6 ozs of lemon peel cut very thin and without any [illegible] of white of the skin in 8 ozs of spirits of wine
Szathmary Culinary Manuscripts and Cookbooks
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