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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 146
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Wild duck sauce 140 1/2 glass of claret tea spoonful Harvey sauce, piece of a [unclear], or a tea spoonful [unclear] lemon pinch cayenne pinch salt - MBC from W. [unclear] -do do 3 Tablespoonfuls of good gravy or port wine a small piece of glaze about the size of a walnut; the [unclear] of half a lemon and a little Worcestershire Sauce, [unclear] [Unclear] Shape 2 oz of arrowroot 6 oz of loaf sugar piece and rind of 1 large lemon - mix with 1 pint boiling water when cold add both and white of three eggs well beaten and and boil up all together. Pour it into a mould and turn off heat day. Maria [unclear] May 1887
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Wild duck sauce 140 1/2 glass of claret tea spoonful Harvey sauce, piece of a [unclear], or a tea spoonful [unclear] lemon pinch cayenne pinch salt - MBC from W. [unclear] -do do 3 Tablespoonfuls of good gravy or port wine a small piece of glaze about the size of a walnut; the [unclear] of half a lemon and a little Worcestershire Sauce, [unclear] [Unclear] Shape 2 oz of arrowroot 6 oz of loaf sugar piece and rind of 1 large lemon - mix with 1 pint boiling water when cold add both and white of three eggs well beaten and and boil up all together. Pour it into a mould and turn off heat day. Maria [unclear] May 1887
Szathmary Culinary Manuscripts and Cookbooks
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