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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 58
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Birds in Capuchins. Take five Calves Ears & clean them well; boil them tender; then take them out but don't cut them open; then take as many Larks or Snipes as you have Ears; pluck your Ears & leave the Heads out, & stick them in the Ears, & let the Heads hang over y/e Ears; rub them with the Yolks of Eggs & grated Bread; bake them & make a good Gravy for them & put into y.r Dish; thicken y.r Gravy & set them upon their Ends.!!! (very curious) - very good Mrs M - To stew a Breast of Veal with Peas. Cut your Veal in Pieces & put it into a Stew pan
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Birds in Capuchins. Take five Calves Ears & clean them well; boil them tender; then take them out but don't cut them open; then take as many Larks or Snipes as you have Ears; pluck your Ears & leave the Heads out, & stick them in the Ears, & let the Heads hang over y/e Ears; rub them with the Yolks of Eggs & grated Bread; bake them & make a good Gravy for them & put into y.r Dish; thicken y.r Gravy & set them upon their Ends.!!! (very curious) - very good Mrs M - To stew a Breast of Veal with Peas. Cut your Veal in Pieces & put it into a Stew pan
Szathmary Culinary Manuscripts and Cookbooks
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