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Dr. J. C. Smith family household and medical book, 1847
Page 27
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27 Gravy for Grouse Bathampton 1 Pint of good rich Beef gravy 2 Garlic 2 shalot San whole pepper little bit of Mace a little Cinnamon and Salt- For Pickled Mackrell Put your Mackrell in a disk, with half a pint of vinegar and half a pint of water, a few pepper, corns a little cinnamon about half a Dozen Bay leaves sprinkle over it a little allspice Bake it in a very slow oven for an hour and a half keep it for two days. then send it to table Plain Rice Pudding IN a pint of Milk add one Table spoonfull of whole rice a little Cinnamon to flavour and sugar to taste. let all boil together till the rice is quite tender add one egg and Bake it in a Moderate oven twenty minutes
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27 Gravy for Grouse Bathampton 1 Pint of good rich Beef gravy 2 Garlic 2 shalot San whole pepper little bit of Mace a little Cinnamon and Salt- For Pickled Mackrell Put your Mackrell in a disk, with half a pint of vinegar and half a pint of water, a few pepper, corns a little cinnamon about half a Dozen Bay leaves sprinkle over it a little allspice Bake it in a very slow oven for an hour and a half keep it for two days. then send it to table Plain Rice Pudding IN a pint of Milk add one Table spoonfull of whole rice a little Cinnamon to flavour and sugar to taste. let all boil together till the rice is quite tender add one egg and Bake it in a Moderate oven twenty minutes
Szathmary Culinary Manuscripts and Cookbooks
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