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English cookbook, 1860
Page 53
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up - then roast it about three quarters of an hour - take it up and put it into the Stew pan with some good brown gravy - Stew it two hours gradually with onions, a bundle of sweet herbs, a little carrot, pepper and Salt, Force meat balls added to you Sauce when served up - To put up Plums of any kind - To 4 Pints of fruit one lb of Moist Sugar, put them in a jar and tye them down with a bladder, set them into cold water nearly up to the top and let them stand till it has boiled 20 minutes - and keep them there till the water is cold - do not untye them till wanted for use -
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up - then roast it about three quarters of an hour - take it up and put it into the Stew pan with some good brown gravy - Stew it two hours gradually with onions, a bundle of sweet herbs, a little carrot, pepper and Salt, Force meat balls added to you Sauce when served up - To put up Plums of any kind - To 4 Pints of fruit one lb of Moist Sugar, put them in a jar and tye them down with a bladder, set them into cold water nearly up to the top and let them stand till it has boiled 20 minutes - and keep them there till the water is cold - do not untye them till wanted for use -
Szathmary Culinary Manuscripts and Cookbooks
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