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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 58
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To Hash Mutton Cut your Mutton in Slices, put a pint of gravy or broth into a tossing pan, with on teaspoonful of mushroom ketchup, and one of browning, slice in an onion, a little peper and salt, put it over the fire, and thicken it with flour and butter; when it boils put in your mutton, keep shaking it till it is throughly hot, put it in a Soup dish and Serve it up. To Make Oyster Sauce As you open your Oysters, put a pint into a bason, wash them out of their liquor, and put them in another bason; when the liquor is settled, pour it clean off into a saucepan, with a little white gravy, a teaspoonful of lemon pickle, thicken it with flour and a good lump of butter, boil it three or four minutes, put in a spoonful of good thick cream, put in your
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To Hash Mutton Cut your Mutton in Slices, put a pint of gravy or broth into a tossing pan, with on teaspoonful of mushroom ketchup, and one of browning, slice in an onion, a little peper and salt, put it over the fire, and thicken it with flour and butter; when it boils put in your mutton, keep shaking it till it is throughly hot, put it in a Soup dish and Serve it up. To Make Oyster Sauce As you open your Oysters, put a pint into a bason, wash them out of their liquor, and put them in another bason; when the liquor is settled, pour it clean off into a saucepan, with a little white gravy, a teaspoonful of lemon pickle, thicken it with flour and a good lump of butter, boil it three or four minutes, put in a spoonful of good thick cream, put in your
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