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Miss Collins recipe collection manuscript, 19th century?
Page 54
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Knuckle of beaf soup Mrs Andrea Boduor Take a knuckle of beaf & ut it in pieces, pepper, salt & flour it, put to it one large onion,& a few sweet herbs, brown it altogether with a little butter, then put four quarts of boiling water on it & let it stand for nearly three hours, strain & thicken it with a little flour & butter, put the rest of the meat, with a little flour, half a pint of white wine, the white of one [luck?(egg)] and a bit of [organg?] chopp'd small. A couple of [illegible]. [illegible] on a [illegible] improvement, and a few [illegible], and a little lemon juice.
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Knuckle of beaf soup Mrs Andrea Boduor Take a knuckle of beaf & ut it in pieces, pepper, salt & flour it, put to it one large onion,& a few sweet herbs, brown it altogether with a little butter, then put four quarts of boiling water on it & let it stand for nearly three hours, strain & thicken it with a little flour & butter, put the rest of the meat, with a little flour, half a pint of white wine, the white of one [luck?(egg)] and a bit of [organg?] chopp'd small. A couple of [illegible]. [illegible] on a [illegible] improvement, and a few [illegible], and a little lemon juice.
Szathmary Culinary Manuscripts and Cookbooks
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