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Emily Netuzed recipe book, August 1874
Page 57
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[Panadas] for an Invalid Take strong stock and stew in it any kind of meat, chicken rabbit or game, till tender, enough to rub thro' a fine silve or [jammy] and just before it finishes strewing put in a white bread roll and rub into the meat. No onion or anything strong, but a little salt to be put in. Another Recipe Take 1 lb beef, ditto of veal, ditto of mutton and a [Forul]. Boil it down with rice to a stiff jelly adding very little water at a time. Strain it off and while cold take off all the fat, and leave it a clear jelly Add a few pepper corns. And it can be made without rice. Or take a knuckle of veal and stew it to a jelly with arrowroot, add a little milk or cream if liked (all 3 are excellent recipes)
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[Panadas] for an Invalid Take strong stock and stew in it any kind of meat, chicken rabbit or game, till tender, enough to rub thro' a fine silve or [jammy] and just before it finishes strewing put in a white bread roll and rub into the meat. No onion or anything strong, but a little salt to be put in. Another Recipe Take 1 lb beef, ditto of veal, ditto of mutton and a [Forul]. Boil it down with rice to a stiff jelly adding very little water at a time. Strain it off and while cold take off all the fat, and leave it a clear jelly Add a few pepper corns. And it can be made without rice. Or take a knuckle of veal and stew it to a jelly with arrowroot, add a little milk or cream if liked (all 3 are excellent recipes)
Szathmary Culinary Manuscripts and Cookbooks
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