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English cookbook, 1860
Page 80
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Mullientawny Soup Skin and cut into joints a large fowl fry it with 12 small onions till brown fry the neck, [hair?] and gizzard with it / have clean bottles ready / the juice of a lemon pepper, salt two table spoons full of curry powder. put all the ingredients into the broth and let it stew gently till the fowl is nearly done Drop Boiled rice [when?] served up separately for eating with it
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Mullientawny Soup Skin and cut into joints a large fowl fry it with 12 small onions till brown fry the neck, [hair?] and gizzard with it / have clean bottles ready / the juice of a lemon pepper, salt two table spoons full of curry powder. put all the ingredients into the broth and let it stew gently till the fowl is nearly done Drop Boiled rice [when?] served up separately for eating with it
Szathmary Culinary Manuscripts and Cookbooks
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