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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 35
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stove & let it simmer gently three hours & a half take it of and glaze it put some sauce into the dish & lay the fricandeau on the sauce you must take care not to let the stock be too much exhausted or the veal will be hard but add to it by degrees as it boils away Brandy Pesches Take full grown pesches but not too ripe rub off the down with a coarse cloth & score the skin down the seam with a large needle put them in a deck jar & cover them with brandy tie them down close for ten days; then make a strong syrup with very good loaf
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stove & let it simmer gently three hours & a half take it of and glaze it put some sauce into the dish & lay the fricandeau on the sauce you must take care not to let the stock be too much exhausted or the veal will be hard but add to it by degrees as it boils away Brandy Pesches Take full grown pesches but not too ripe rub off the down with a coarse cloth & score the skin down the seam with a large needle put them in a deck jar & cover them with brandy tie them down close for ten days; then make a strong syrup with very good loaf
Szathmary Culinary Manuscripts and Cookbooks
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