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John and Henry Locke cookery archive, item 2, 1830s?
Page 26
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Top & Bottoms Dishes Boiled House Lamb White or Celery Sauce Boiled Fowls White – Bachamel or Lemon Sauce or parsley & Butter Braised Rump of Beef Brown Sauce with Vegetables or Mushrooms Hashed Calfs Head Brown Sauce with Rissoles] & Cakes Matelotte [i.e. matelote] C Head Brown Sauce with Vegetables
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Top & Bottoms Dishes Boiled House Lamb White or Celery Sauce Boiled Fowls White – Bachamel or Lemon Sauce or parsley & Butter Braised Rump of Beef Brown Sauce with Vegetables or Mushrooms Hashed Calfs Head Brown Sauce with Rissoles] & Cakes Matelotte [i.e. matelote] C Head Brown Sauce with Vegetables
Szathmary Culinary Manuscripts and Cookbooks
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