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Harriet Dawbarne cookbook, January 1834
Page 34
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Pounded meat cutlets in Italian Paste. 1/2 lb cold mutton lean, 3 oz cooked ham one shalot chop and pound together, add pepper salt 1 oz Butter 3 tablespoonfuls gravy. For the paste 1 yolk egg 3 tablespoonfuls cold water 6 oz dried flour Knead to strong paste roll out very thin divide into 6 put some of the meat in each fry in boiling fat serve with sauce in tureen. Barde de larde a slice of bacon To barder a bird is to fasten a slice of Bacon over it. Blanch to parboil or scald to whiten meat or poultry, by plunging them in boiling water and then sometimes putting them in cold water. Braise to stew meat that has been blanched very slowly with bacon or fat till tender. You can buy in tins [York?] Hams Civet of Rabbit - Divide a fresh young rabbit into small neat joints. Cut up also 1/4 lb of Bacon into dice & fry it. Take it up with a strainer & fry the pieces of rabbit
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Pounded meat cutlets in Italian Paste. 1/2 lb cold mutton lean, 3 oz cooked ham one shalot chop and pound together, add pepper salt 1 oz Butter 3 tablespoonfuls gravy. For the paste 1 yolk egg 3 tablespoonfuls cold water 6 oz dried flour Knead to strong paste roll out very thin divide into 6 put some of the meat in each fry in boiling fat serve with sauce in tureen. Barde de larde a slice of bacon To barder a bird is to fasten a slice of Bacon over it. Blanch to parboil or scald to whiten meat or poultry, by plunging them in boiling water and then sometimes putting them in cold water. Braise to stew meat that has been blanched very slowly with bacon or fat till tender. You can buy in tins [York?] Hams Civet of Rabbit - Divide a fresh young rabbit into small neat joints. Cut up also 1/4 lb of Bacon into dice & fry it. Take it up with a strainer & fry the pieces of rabbit
Szathmary Culinary Manuscripts and Cookbooks
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