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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 49
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well baked; then take it out & let the Gravy run from it; chop it very small & season it with Pepper, Nutmeg, Mace, Cloves, & Salt; make y.r Meat moist with clarified Butter, lay it down in y.r Cups well press'd, & let it be a Day or two with Weights on it; cover it with clarified Butter - To pot Mushrooms. Take a Peck of Mushrooms & rub them clean then put them in a Stew Pan with Cloves, Mace, & Salt; let them stew in their own Liquor till half is consumed; then put in a lb of Butter, & when it is clarified take out the Mushrooms & place them in y.r Pots & when
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well baked; then take it out & let the Gravy run from it; chop it very small & season it with Pepper, Nutmeg, Mace, Cloves, & Salt; make y.r Meat moist with clarified Butter, lay it down in y.r Cups well press'd, & let it be a Day or two with Weights on it; cover it with clarified Butter - To pot Mushrooms. Take a Peck of Mushrooms & rub them clean then put them in a Stew Pan with Cloves, Mace, & Salt; let them stew in their own Liquor till half is consumed; then put in a lb of Butter, & when it is clarified take out the Mushrooms & place them in y.r Pots & when
Szathmary Culinary Manuscripts and Cookbooks
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