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English cookbook, 1799
Page 337
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Apple Marmalade Scald apples till tender pulp them Strain through a seive take the equal weight of Sugar in Large lumps part dip them in water and boiling it till it can be well Skimed and is a thick syrup put to it the pulp and Simmer it over A quick fire a quarter of a hour grate a little Lemon peel before boiled but if to mutch it will be bitter N. B. An excellent veal Pie - To cut out in slices and eat cold - Cut thin slices of veal from the Leg, or best part of the neck, rub them well on both sides with a mixture of pepper salt, and a little Cyanne pepper, and mace beat fine lay them upon the bottom of your pie dish, and then covr them with thin slices of cold Tongue, or Ham, as or both, as convenient - Then add slices of the veal, well seasoned on both sides as before, then mace Tongue or Ham, covering it over as before, and pressing it well dran, and so on, lett your Pie dish is as full as it can hold - Then lay a peice of bread cut the exact size of your dish to fit within the rim of the Pie dish, and upon the top of it, place a heavy weight, that will nearly cover it, and let it stand all Night, to sadden down - Bake it the next day with a good puff paste, and do not cut it for a day or two
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Apple Marmalade Scald apples till tender pulp them Strain through a seive take the equal weight of Sugar in Large lumps part dip them in water and boiling it till it can be well Skimed and is a thick syrup put to it the pulp and Simmer it over A quick fire a quarter of a hour grate a little Lemon peel before boiled but if to mutch it will be bitter N. B. An excellent veal Pie - To cut out in slices and eat cold - Cut thin slices of veal from the Leg, or best part of the neck, rub them well on both sides with a mixture of pepper salt, and a little Cyanne pepper, and mace beat fine lay them upon the bottom of your pie dish, and then covr them with thin slices of cold Tongue, or Ham, as or both, as convenient - Then add slices of the veal, well seasoned on both sides as before, then mace Tongue or Ham, covering it over as before, and pressing it well dran, and so on, lett your Pie dish is as full as it can hold - Then lay a peice of bread cut the exact size of your dish to fit within the rim of the Pie dish, and upon the top of it, place a heavy weight, that will nearly cover it, and let it stand all Night, to sadden down - Bake it the next day with a good puff paste, and do not cut it for a day or two
Szathmary Culinary Manuscripts and Cookbooks
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