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John and Henry Locke cookery archive, item 1, 1852
Page 36
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Venison, de la Venaison. Cut some slices off a cooked haunch or any other part, put them in a rich cullis add a pot of Red Jelly and half pint of port wine with half a dozen shalots boiled in. _____ A dish of Maccoroni Put 4 ounces of fresh butter and two spoonfulls of flour in a pan mix it. add 3 or 4 Teaspoonfulls of mixed mustard and half a nutmeg grated and a pint of cream, well boil it. now add 3/4 of a pound of grated cheese, (which must be good.) Shake it in, have ready 4 oz of maccaroni boiled tender and cut two inches long. put that in. make it hot. pour it in a dish cover it with a layer of grated
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Venison, de la Venaison. Cut some slices off a cooked haunch or any other part, put them in a rich cullis add a pot of Red Jelly and half pint of port wine with half a dozen shalots boiled in. _____ A dish of Maccoroni Put 4 ounces of fresh butter and two spoonfulls of flour in a pan mix it. add 3 or 4 Teaspoonfulls of mixed mustard and half a nutmeg grated and a pint of cream, well boil it. now add 3/4 of a pound of grated cheese, (which must be good.) Shake it in, have ready 4 oz of maccaroni boiled tender and cut two inches long. put that in. make it hot. pour it in a dish cover it with a layer of grated
Szathmary Culinary Manuscripts and Cookbooks
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