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American cookbook, 1850
Page 15
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15 Meats The flank steak of beef has no superior for pieciners, nutriment, general flavor, & economy. (.14 .16 a lb.) Fillet of beef, more expensive but by the addition of larding, stock, & French mushrooms, it can be cooked at home, more inexpensively than by the restorateurs. 3 lbs. .50 a lb for 12 people Breast of Mutton is best & cheapest for stews. .04 or .05 a lb. 3 lbs - enough for four grown person. Mutton & lamb [are?] judged by their fine grain, good colour, & white fat. Beef should have a good red color feel tender, & the fat white & firm.
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15 Meats The flank steak of beef has no superior for pieciners, nutriment, general flavor, & economy. (.14 .16 a lb.) Fillet of beef, more expensive but by the addition of larding, stock, & French mushrooms, it can be cooked at home, more inexpensively than by the restorateurs. 3 lbs. .50 a lb for 12 people Breast of Mutton is best & cheapest for stews. .04 or .05 a lb. 3 lbs - enough for four grown person. Mutton & lamb [are?] judged by their fine grain, good colour, & white fat. Beef should have a good red color feel tender, & the fat white & firm.
Szathmary Culinary Manuscripts and Cookbooks
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