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Frances Collins cookbook, 1825-1846
Page 67
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[strikethrough: ?} To stew a loin of mutton treat like venison - . Skin and bone it, put it into a stew pan, with an onion stuck with Cloves and a qr of a pint of port -wine [?] in pint of water a spoonful of [vinegar?] some Lester pepper & salt to your taste. a little thyme & parsley, let it be stewing 3 hours baste it some times with its own liquor skimming it often make a little gravy with the bones and [?] and then pour this gravy to [?] it stews before it is fit for table
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[strikethrough: ?} To stew a loin of mutton treat like venison - . Skin and bone it, put it into a stew pan, with an onion stuck with Cloves and a qr of a pint of port -wine [?] in pint of water a spoonful of [vinegar?] some Lester pepper & salt to your taste. a little thyme & parsley, let it be stewing 3 hours baste it some times with its own liquor skimming it often make a little gravy with the bones and [?] and then pour this gravy to [?] it stews before it is fit for table
Szathmary Culinary Manuscripts and Cookbooks
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