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Harriet Dawbarne cookbook, January 1834
Page 32
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Tripe from the shop should be considered half cooked only. The whole neck of mutton to buy is the cheapest the best end used for cutlets. Dip in milk and pass through bread crumbs. Blade bone end - leanest of shoulder of mutton A pair of fine calves sweet breads 3/- are cheaper than a chicken at that price because they will go farther. [Vienna?] flour recommended for pastry. Baked Lemon Pudding 6 oz bread crumbs 1 pint milk 1 oz butter 1/2 Lemon 2 oz Loaf sugar 2 eggs brandy Bring the milk to a boiling point - stir in butter & pour over bread crumbs & beat the eggs line with puff paste bake. Beef steak pie. Rump steak beat it take away any skin there may be on the fat. Cut into neat pieces, put to it pepper salt lemon juice & minced shalot toss lightly over the fire with a little butter and then half done put it all aside till cold. Blanch some oysters and put the liquor aside, then put a layer of the steak at the bottom of pie dish & on this the
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Tripe from the shop should be considered half cooked only. The whole neck of mutton to buy is the cheapest the best end used for cutlets. Dip in milk and pass through bread crumbs. Blade bone end - leanest of shoulder of mutton A pair of fine calves sweet breads 3/- are cheaper than a chicken at that price because they will go farther. [Vienna?] flour recommended for pastry. Baked Lemon Pudding 6 oz bread crumbs 1 pint milk 1 oz butter 1/2 Lemon 2 oz Loaf sugar 2 eggs brandy Bring the milk to a boiling point - stir in butter & pour over bread crumbs & beat the eggs line with puff paste bake. Beef steak pie. Rump steak beat it take away any skin there may be on the fat. Cut into neat pieces, put to it pepper salt lemon juice & minced shalot toss lightly over the fire with a little butter and then half done put it all aside till cold. Blanch some oysters and put the liquor aside, then put a layer of the steak at the bottom of pie dish & on this the
Szathmary Culinary Manuscripts and Cookbooks
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