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Emily Netuzed recipe book, August 1874
Page 102
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"Beef Collops" 2 lb beef, 1/2 lb suet chopped very fine. season with pepper + salt + a tablespoonful of flour, beat it till it is all well mixed make it into flat round cakes about an inch thick fry 10 minutes + serve with brown sauce. [9/Victoria/t?] "Broiled + Devilled Toast" Toast a round of bread 1/4 inch thick. Mix in a plate 1 oz of butter 1/2 teaspoonful of cayenne 1 teaspoonful of mustard, 1 ditto of relish or sauce. Spread it over the toast + serve very hot. "Fillets de Canard" Take a good duck cit in fillets place them in a basin with carrots + onions thinly sliced pepper, salt + salad oil for 2 hours Put a puree of mushrooms in the centre.
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"Beef Collops" 2 lb beef, 1/2 lb suet chopped very fine. season with pepper + salt + a tablespoonful of flour, beat it till it is all well mixed make it into flat round cakes about an inch thick fry 10 minutes + serve with brown sauce. [9/Victoria/t?] "Broiled + Devilled Toast" Toast a round of bread 1/4 inch thick. Mix in a plate 1 oz of butter 1/2 teaspoonful of cayenne 1 teaspoonful of mustard, 1 ditto of relish or sauce. Spread it over the toast + serve very hot. "Fillets de Canard" Take a good duck cit in fillets place them in a basin with carrots + onions thinly sliced pepper, salt + salad oil for 2 hours Put a puree of mushrooms in the centre.
Szathmary Culinary Manuscripts and Cookbooks
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