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Dr. J. C. Smith family household and medical book, 1840-1860
Page 14
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To stew Beet root Boil the Beet root in water until tender, then peel & cut it into thin slices; put it into a stewpan with a little Vinegar, & broth & gravy, let it boil slowly for a few minutes, so as to draw closour, enough to make the slices red, garnish with bulton Onions boiled tender - pour a little of the red stewed over the onions A Dutch [mettead] Devonshire [Squash?] Pie To about 7 mutton chops, pare & core 6 [medellecy] sized baking apples, & one moderate sized onion ley half the apples at the bottom of the dish then a little sugar, over the apples, pepper & salt the mutton chops, & put the remainder of the apples over them, with a little more sugar - the whole quantity of sugar must not exceed a small table spoonful cover with a rice crust and bake -
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To stew Beet root Boil the Beet root in water until tender, then peel & cut it into thin slices; put it into a stewpan with a little Vinegar, & broth & gravy, let it boil slowly for a few minutes, so as to draw closour, enough to make the slices red, garnish with bulton Onions boiled tender - pour a little of the red stewed over the onions A Dutch [mettead] Devonshire [Squash?] Pie To about 7 mutton chops, pare & core 6 [medellecy] sized baking apples, & one moderate sized onion ley half the apples at the bottom of the dish then a little sugar, over the apples, pepper & salt the mutton chops, & put the remainder of the apples over them, with a little more sugar - the whole quantity of sugar must not exceed a small table spoonful cover with a rice crust and bake -
Szathmary Culinary Manuscripts and Cookbooks
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