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Emily Netuzed recipe book, August 1874
Page 113
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or Another way of making Devonshire Cream is to put the new milk in an earthen [jug?] into a stew-pan of scalding water. Keep it on the stove till the Sauce [illegible] becomes thick but do not let it boil. Set to cool. To kipper a [salmon?] [illegible Scott?] Split the [salmon?] [down?] the back. Sprinkle a [dust?] of mixed spice pepper & sugar & [rub?] well in. [illegiblr] [illegible] in a good [handfull?]of salt [illegible] [illegible] [illegible]. [Shake?] off the loose salt & [chop?] the [fish?] [often?] with sticks?] hanging it to dry gradually in the [illegible] [illegible] in a dry [kitchen?] It will take about 3 weeks. To make Porridge Let the water boil then throw in oatmeal gradually stirring it all the time or it will be [illegible] [lumpy?].
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or Another way of making Devonshire Cream is to put the new milk in an earthen [jug?] into a stew-pan of scalding water. Keep it on the stove till the Sauce [illegible] becomes thick but do not let it boil. Set to cool. To kipper a [salmon?] [illegible Scott?] Split the [salmon?] [down?] the back. Sprinkle a [dust?] of mixed spice pepper & sugar & [rub?] well in. [illegiblr] [illegible] in a good [handfull?]of salt [illegible] [illegible] [illegible]. [Shake?] off the loose salt & [chop?] the [fish?] [often?] with sticks?] hanging it to dry gradually in the [illegible] [illegible] in a dry [kitchen?] It will take about 3 weeks. To make Porridge Let the water boil then throw in oatmeal gradually stirring it all the time or it will be [illegible] [lumpy?].
Szathmary Culinary Manuscripts and Cookbooks
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