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English cookbook, 1799
Page 146
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Horse Radish Sauce Take three table spoonfuls of grated Horseradish, one table spoonful of mustard a tea spoonfuls of pounded sugar, a little salt and a Table spoonful of vinegar mix all well together, then add one wine glass of cream (served up cold) Trinity College receipt Cambridge Sheeps Trotters with cucumbers in the manner of Fricaseed fowl Cut every trotter into three pieces, put them into a stewpan, with as many cucumbers, cut into large dice; after they have been steeped an hour in vinegar and salt, & well squeezed, add to them a little butter, a bunch of parsley and scallions, two cloves, half a laurel leaf, and a clove of garlic; turn them alltogether a few times over the fire, and then add a little flour moistened with broth: let them boil gently till the cucumbers be done,
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Horse Radish Sauce Take three table spoonfuls of grated Horseradish, one table spoonful of mustard a tea spoonfuls of pounded sugar, a little salt and a Table spoonful of vinegar mix all well together, then add one wine glass of cream (served up cold) Trinity College receipt Cambridge Sheeps Trotters with cucumbers in the manner of Fricaseed fowl Cut every trotter into three pieces, put them into a stewpan, with as many cucumbers, cut into large dice; after they have been steeped an hour in vinegar and salt, & well squeezed, add to them a little butter, a bunch of parsley and scallions, two cloves, half a laurel leaf, and a clove of garlic; turn them alltogether a few times over the fire, and then add a little flour moistened with broth: let them boil gently till the cucumbers be done,
Szathmary Culinary Manuscripts and Cookbooks
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