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Mrs.Holroyd receipt book, 1830-1900
Page 47
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1 table spoonful lemon juice, 1 slilce lemon peel, 1 large shalot sliced, 4 grains of cayenne pepper, & one or two blades of mace: - To be scalded, strained & added to the mere gravy which comes from the Bird in roasting. (Mrs. C.) Pickled Tongues. - 2 Oz Saltpetre, 8 oz Sugar, 1 lb common salt well mixed, rub the tongue well with the above, lay it in a pan, rub &, turn it every day for 3 weeks, when it will be ready for use; before you put the tongue in pickle, wash it in cold spring water. - (Mrs. C.)
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1 table spoonful lemon juice, 1 slilce lemon peel, 1 large shalot sliced, 4 grains of cayenne pepper, & one or two blades of mace: - To be scalded, strained & added to the mere gravy which comes from the Bird in roasting. (Mrs. C.) Pickled Tongues. - 2 Oz Saltpetre, 8 oz Sugar, 1 lb common salt well mixed, rub the tongue well with the above, lay it in a pan, rub &, turn it every day for 3 weeks, when it will be ready for use; before you put the tongue in pickle, wash it in cold spring water. - (Mrs. C.)
Szathmary Culinary Manuscripts and Cookbooks
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