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McQueen family cookbook item 4, Scotland, 1870s
Page 6
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to the chocolate & sugar. Line a tin with soft paper. Drop it out in teaspoonfuls & bake in a very slow oven for an hour and a half. When ready turn over the paper & brush the back with cold water to take the biscuits off. Haricot Mutton The mutton required are cutlets taken from the neck Put 2 oz butter in a stew pan & when beginning to brown put in the cutlets. Fry them a nice brown on each side then drain them on paper & pour off the butter.
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to the chocolate & sugar. Line a tin with soft paper. Drop it out in teaspoonfuls & bake in a very slow oven for an hour and a half. When ready turn over the paper & brush the back with cold water to take the biscuits off. Haricot Mutton The mutton required are cutlets taken from the neck Put 2 oz butter in a stew pan & when beginning to brown put in the cutlets. Fry them a nice brown on each side then drain them on paper & pour off the butter.
Szathmary Culinary Manuscripts and Cookbooks
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