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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 9
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Browned Cabbage. 3/10/40. Method. 40 LBS Cabbage Cut in 4 and water cabbage. 1 " carrots wash and Blanch. (Blanch means 1 " onions to place in boiling salt water Bacon Trimmings. and to strain off). Peel White stock carrots and onions. Cut in 2 qts. Brown sauce. thick slices. Place in bottom Bay banes. Thy me. of Trim all you arramats, Bacon trimmings. Shape cabbage in small balls. Cover halfway up with white stock. Add Brown sauce Cover Bacon trimmings. Place in oven When cooked take off trimmings. Fondant Potatoes. 4/10/40. Method. 50 lbs. Potatoes Peel, cut potatoes to same 1 " marg size. Place in serving 4 qts White stock dish, add stock up to 2/3 of 2 oz. salt potatoes, add salt and marg. Place in oven till cooked.
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Browned Cabbage. 3/10/40. Method. 40 LBS Cabbage Cut in 4 and water cabbage. 1 " carrots wash and Blanch. (Blanch means 1 " onions to place in boiling salt water Bacon Trimmings. and to strain off). Peel White stock carrots and onions. Cut in 2 qts. Brown sauce. thick slices. Place in bottom Bay banes. Thy me. of Trim all you arramats, Bacon trimmings. Shape cabbage in small balls. Cover halfway up with white stock. Add Brown sauce Cover Bacon trimmings. Place in oven When cooked take off trimmings. Fondant Potatoes. 4/10/40. Method. 50 lbs. Potatoes Peel, cut potatoes to same 1 " marg size. Place in serving 4 qts White stock dish, add stock up to 2/3 of 2 oz. salt potatoes, add salt and marg. Place in oven till cooked.
Szathmary Culinary Manuscripts and Cookbooks
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