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New England manuscript cookbook, 1880-1910
Page 51a
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Dented Hams 1/2 to 3/4 # ham, lean & fat. - 1 minced pickle. 1 tbs French mustard, 1 teaspoon sugar melt 2 tbs butter, add ham pinch cayenne & 1 raw egg & stir together, not allowing it to cook. Don't spread till cool. Oyster Saute 25 oysters, 1/4 # bacon, pepper & flour. Drain & dry oysters, sprinkle with pepper & roll in flour Fry bacon & put oysters in fat Brown & both sides & serve on buttered toast Beef fizzled in Cream Cup beef thin Have butter [illegible[ & cook in this 2 or 3 minutes. Dust flour over add 1/2 cup rich cream Boil & serve in covered dish
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Dented Hams 1/2 to 3/4 # ham, lean & fat. - 1 minced pickle. 1 tbs French mustard, 1 teaspoon sugar melt 2 tbs butter, add ham pinch cayenne & 1 raw egg & stir together, not allowing it to cook. Don't spread till cool. Oyster Saute 25 oysters, 1/4 # bacon, pepper & flour. Drain & dry oysters, sprinkle with pepper & roll in flour Fry bacon & put oysters in fat Brown & both sides & serve on buttered toast Beef fizzled in Cream Cup beef thin Have butter [illegible[ & cook in this 2 or 3 minutes. Dust flour over add 1/2 cup rich cream Boil & serve in covered dish
Szathmary Culinary Manuscripts and Cookbooks
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