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English cookbook, 1800's
Page 43
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43 strain their liquor - rince them separately in it - put them in a sauce-pan and strain the liquor again and pour it to them - heat them slowly and keep them two minutes at simmering point without boiling as that will render them hard - lift them out and beard them - add to the liquor three ounces of butter smoothly mixed
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43 strain their liquor - rince them separately in it - put them in a sauce-pan and strain the liquor again and pour it to them - heat them slowly and keep them two minutes at simmering point without boiling as that will render them hard - lift them out and beard them - add to the liquor three ounces of butter smoothly mixed
Szathmary Culinary Manuscripts and Cookbooks
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