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English cookbook, 1860
Page 25
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[Grim's?] Sauce Take a pint of walnut pickle [a pint?] of mushroom catchup twelve cloves of Garlic bruised twenty Anchovies two oz of scraped horse radish a little Cayenne pepper let them stand together a week shaking them after and it will be fit for use.............. To Ragout a heart of veal Put your veal into a tin pan with a bunch of sweet herbs an onion some pepper salt mace and a little lemon peel put as much water as will cover it when tender have it put the bones to the gravy boil it till the gravy is good strain it off
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[Grim's?] Sauce Take a pint of walnut pickle [a pint?] of mushroom catchup twelve cloves of Garlic bruised twenty Anchovies two oz of scraped horse radish a little Cayenne pepper let them stand together a week shaking them after and it will be fit for use.............. To Ragout a heart of veal Put your veal into a tin pan with a bunch of sweet herbs an onion some pepper salt mace and a little lemon peel put as much water as will cover it when tender have it put the bones to the gravy boil it till the gravy is good strain it off
Szathmary Culinary Manuscripts and Cookbooks
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