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Emily Netuzed recipe book, August 1874
Page 15
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Fried Potatoes à l'Italienne Boil 1 doz Potatoes, & when cooked let them get cold; then when cold cut them into rounds, prepare a frying Pan with a bit of Butter, the size of an Egg, & fry the Potatoes for 15 minutes on a moderate fire - Add Salt, Pepper, chopped Parsley, & 2 Tablespoonsfuls of brown Sauce directly before dishing up. Serve very hot. Anchovy Toast 2 Eggs, 2 oz Butter, 2 Tablespoonfuls of thick Cream, one or two ditto Anchovy Paste & a little Cayenne Pepper - Stir these over the fire till set, then spread it thickly on square pieces Buttered Toast - strew browned bread-crumbs over it - serve very hot - put a little half glaze round as Sauce (Mrs. Austis)
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Fried Potatoes à l'Italienne Boil 1 doz Potatoes, & when cooked let them get cold; then when cold cut them into rounds, prepare a frying Pan with a bit of Butter, the size of an Egg, & fry the Potatoes for 15 minutes on a moderate fire - Add Salt, Pepper, chopped Parsley, & 2 Tablespoonsfuls of brown Sauce directly before dishing up. Serve very hot. Anchovy Toast 2 Eggs, 2 oz Butter, 2 Tablespoonfuls of thick Cream, one or two ditto Anchovy Paste & a little Cayenne Pepper - Stir these over the fire till set, then spread it thickly on square pieces Buttered Toast - strew browned bread-crumbs over it - serve very hot - put a little half glaze round as Sauce (Mrs. Austis)
Szathmary Culinary Manuscripts and Cookbooks
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