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Emily Netuzed recipe book, August 1874
Page 127
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Hoteh Poteh. The scrag end of neck of motton boiled gently for 3 1/2 hours. the muttoned liquor to be put away to get cold. 2 oz of butter, 6 nice carrots, 2 turnip, 2 good sized onions, 1 head of celery, all cut very thin 1 quart green peas put in a nice clean stewpan with pepper & salt to taste & 1/2 a spoonful (tea) of powdered sugar drawn down till quite soft, then pounded & rubbed thro' a tammy - Pour into a soup pot, then add as much of the Mutton liquor as you think not to be too thin or too thick & when about to send to table have some Carrot, turnip, celery & onion cut in small dice nicely boiled & apart 3 Tablespoonsful of small green peas, put them in the soup - when the Mutton is cold cut in slices an inch thick, put in the Soup tureen & pour the boiling soup over it. & piece of butter the size of a nut stirred in the Soup the last moment is a great
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Hoteh Poteh. The scrag end of neck of motton boiled gently for 3 1/2 hours. the muttoned liquor to be put away to get cold. 2 oz of butter, 6 nice carrots, 2 turnip, 2 good sized onions, 1 head of celery, all cut very thin 1 quart green peas put in a nice clean stewpan with pepper & salt to taste & 1/2 a spoonful (tea) of powdered sugar drawn down till quite soft, then pounded & rubbed thro' a tammy - Pour into a soup pot, then add as much of the Mutton liquor as you think not to be too thin or too thick & when about to send to table have some Carrot, turnip, celery & onion cut in small dice nicely boiled & apart 3 Tablespoonsful of small green peas, put them in the soup - when the Mutton is cold cut in slices an inch thick, put in the Soup tureen & pour the boiling soup over it. & piece of butter the size of a nut stirred in the Soup the last moment is a great
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