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Emily Netuzed recipe book, August 1874
Page 31
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Potted Meat Put the Rabbits in a stewpan with 2 onions 1 chalot & a small Bunch of Herbs, cover with water & boil till quite tender. Pap the meat thro a wire sieve; pound in a mortar with 1/2 lb of butter, cayenne pepper & salt, a little mace & a few cloves, put it in pots & steam for 20 minutes. Bread Sauce. 7 oz Bread-Crumbs in a stew pan with 1 1/2 pint of milk & 1 onion - boil for 10 minutes take out the onion & serve. Eggs Broil'd au fromage 1/4 lb Butter in a 2 quart stewpan & 2 oz grated Parmesan Cheese, break in 6 new laid Eggs add 1/2 gill milk, a small pinch of salt & pepper Put on the fire, work stirring with a wire whisk when the eggs begin to set take the stewpan off the fire & keep stirring for 2 minutes, add 1/2 teaspoonful
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Potted Meat Put the Rabbits in a stewpan with 2 onions 1 chalot & a small Bunch of Herbs, cover with water & boil till quite tender. Pap the meat thro a wire sieve; pound in a mortar with 1/2 lb of butter, cayenne pepper & salt, a little mace & a few cloves, put it in pots & steam for 20 minutes. Bread Sauce. 7 oz Bread-Crumbs in a stew pan with 1 1/2 pint of milk & 1 onion - boil for 10 minutes take out the onion & serve. Eggs Broil'd au fromage 1/4 lb Butter in a 2 quart stewpan & 2 oz grated Parmesan Cheese, break in 6 new laid Eggs add 1/2 gill milk, a small pinch of salt & pepper Put on the fire, work stirring with a wire whisk when the eggs begin to set take the stewpan off the fire & keep stirring for 2 minutes, add 1/2 teaspoonful
Szathmary Culinary Manuscripts and Cookbooks
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