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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 90
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90 - Fish Soup - by [Petrie?] Take the Head and Tail of a Codfish and boil it down for the Stock then take 6 Onions minced small, a bit of Butter the size of an Egg let the Onions simmer in the butter for some time, then [illegible] in a handful of flour and strain your Stock into it little at a time and keep it smooth then add as much good Beef Stock as will make the quantity of Soup you want add to that either pieces of Cod fish or haddock before serving up add Mushroom Ketchup to your taste and parsley minced small pepper and Salt to taste - Pigeon Loaf - Make a good forcemeat with Veal seasoned Butter a pudding Mold line it round the Sides and bottom with forcemeat - then have ready two or three Pigeons according to the size of the Mold let them be seasoned and stew them till about half done lay them neatly - fill the Mold to a level with Veal or Beef rolled up then Cover with mincemeat and Bake it about an hour - it is better to Steam it - Turn it on the dish you mean to serve. Make a good brown Sauce and pour round it -
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90 - Fish Soup - by [Petrie?] Take the Head and Tail of a Codfish and boil it down for the Stock then take 6 Onions minced small, a bit of Butter the size of an Egg let the Onions simmer in the butter for some time, then [illegible] in a handful of flour and strain your Stock into it little at a time and keep it smooth then add as much good Beef Stock as will make the quantity of Soup you want add to that either pieces of Cod fish or haddock before serving up add Mushroom Ketchup to your taste and parsley minced small pepper and Salt to taste - Pigeon Loaf - Make a good forcemeat with Veal seasoned Butter a pudding Mold line it round the Sides and bottom with forcemeat - then have ready two or three Pigeons according to the size of the Mold let them be seasoned and stew them till about half done lay them neatly - fill the Mold to a level with Veal or Beef rolled up then Cover with mincemeat and Bake it about an hour - it is better to Steam it - Turn it on the dish you mean to serve. Make a good brown Sauce and pour round it -
Szathmary Culinary Manuscripts and Cookbooks
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