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English cookbook, 1860
Page 10
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Veal Olives Cut thin slices of a leg of veal dip them in the yolk of egg have ready grated bread, mace nutmeg pepper and salt dip in your veal and lay a slice of bacon upon each of them roll them up and roast them on a [bud's?] spit till brown make a strong gravy with morels and mushrooms put in a piece of butter roll'd up in flour let it boil then put in a yolk of an egg well beaten pour it over your meat.
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Veal Olives Cut thin slices of a leg of veal dip them in the yolk of egg have ready grated bread, mace nutmeg pepper and salt dip in your veal and lay a slice of bacon upon each of them roll them up and roast them on a [bud's?] spit till brown make a strong gravy with morels and mushrooms put in a piece of butter roll'd up in flour let it boil then put in a yolk of an egg well beaten pour it over your meat.
Szathmary Culinary Manuscripts and Cookbooks
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