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Emily Netuzed recipe book, August 1874
Page 75
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small quantity of yeast [& work?] it. Then strain bottle, & it will be fit for use in a few days. Lady F 1876 Sandwiches ([Greseall?]/ Take the breasts of 2 partridges cold roasted or of the pheasant, shred it very fine reduce some good [warm?] sauce over the fire till it becomes rather thick season with some glaze of game if possible, if not common glaze a little [cagleuce?] salt & lemon juice. Stir in the meat & pour it out evenly & thinly on a dish to cool. Before sending to table take a loaf of the day before's baking. trim off all the crust & cut the crumb into thin slices spread plenty [of the?] [mince?] on one piece & cover with another, cut into sandwiches. the bread not to be buttered & no other seasoning added but what is put in the sauce at first & the sandwiches must be iced if possible
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small quantity of yeast [& work?] it. Then strain bottle, & it will be fit for use in a few days. Lady F 1876 Sandwiches ([Greseall?]/ Take the breasts of 2 partridges cold roasted or of the pheasant, shred it very fine reduce some good [warm?] sauce over the fire till it becomes rather thick season with some glaze of game if possible, if not common glaze a little [cagleuce?] salt & lemon juice. Stir in the meat & pour it out evenly & thinly on a dish to cool. Before sending to table take a loaf of the day before's baking. trim off all the crust & cut the crumb into thin slices spread plenty [of the?] [mince?] on one piece & cover with another, cut into sandwiches. the bread not to be buttered & no other seasoning added but what is put in the sauce at first & the sandwiches must be iced if possible
Szathmary Culinary Manuscripts and Cookbooks
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