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Miss Collins recipe collection manuscript, 19th century?
Page 31
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Browning for made dishes or gravies 31 Pound four ounces of very fine loaf sugar, and put it in a clean iron frying pan with an ounce of butter, set it over a clear fire mixing it well all the time, when it begins to froth, the sugar is dissolving, hold it higher over the fire, and when it is a deep brown, pour in a little red wine, and stir it well together, add more by degrees, keeping it stirring all the time till you have used a pint, then put in half an ounce of Jamaica pepper, six cloves, four shalots pealed, two or three blades of mace, three spoonsful of mushroom catchup, a little salt, the rind of a Lemon, boil the whole slowly about ten minutes, then pour it into a bason, when cold take off the scum very clean, & bottle it. White sauce To some strong veal gravy, add a little white pepper, mace and salt, boil, and have it clear from any skin or fat, mix a little flour with as much cream as the gravy, and a little white wine, & let it boil gently five minutes - strain it -
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Browning for made dishes or gravies 31 Pound four ounces of very fine loaf sugar, and put it in a clean iron frying pan with an ounce of butter, set it over a clear fire mixing it well all the time, when it begins to froth, the sugar is dissolving, hold it higher over the fire, and when it is a deep brown, pour in a little red wine, and stir it well together, add more by degrees, keeping it stirring all the time till you have used a pint, then put in half an ounce of Jamaica pepper, six cloves, four shalots pealed, two or three blades of mace, three spoonsful of mushroom catchup, a little salt, the rind of a Lemon, boil the whole slowly about ten minutes, then pour it into a bason, when cold take off the scum very clean, & bottle it. White sauce To some strong veal gravy, add a little white pepper, mace and salt, boil, and have it clear from any skin or fat, mix a little flour with as much cream as the gravy, and a little white wine, & let it boil gently five minutes - strain it -
Szathmary Culinary Manuscripts and Cookbooks
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