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English cookbook, 1799
Page 187
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Onion Soup Mrs Campbell Take large onions cut them in thin slices, have ready a frying pan with a slice of Butter and the pan dredged with flour when a fine brown put the onions in and fry them till quite brown & tender then take them out, and have ready some flour & water mixed smooth pepper salt Chyanne, 1 desert spoonfull of mushrooms catchup, walnut, & [Morrele Do?], let them all boil in the frying pan, put the onions into a stew pan and add the above to them if not thin enough add a little broth or hot water Rolld Veal Bone and roll a breast of veal and put foremeat in it, boil it in milk When enough cut it in four but not through, have ready some white sauce, egg balls, forcemeast do and ornament the corners with carrots & turnips cut in shapes,
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Onion Soup Mrs Campbell Take large onions cut them in thin slices, have ready a frying pan with a slice of Butter and the pan dredged with flour when a fine brown put the onions in and fry them till quite brown & tender then take them out, and have ready some flour & water mixed smooth pepper salt Chyanne, 1 desert spoonfull of mushrooms catchup, walnut, & [Morrele Do?], let them all boil in the frying pan, put the onions into a stew pan and add the above to them if not thin enough add a little broth or hot water Rolld Veal Bone and roll a breast of veal and put foremeat in it, boil it in milk When enough cut it in four but not through, have ready some white sauce, egg balls, forcemeast do and ornament the corners with carrots & turnips cut in shapes,
Szathmary Culinary Manuscripts and Cookbooks
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