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McQueen family cookbook item 4, Scotland, 1870s
Page 24
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round pieces & put a small teaspoonful of the mixture in the centre of sack. Wet the edge with water and double it over. Brush it with beaten egg covering the edge well. Roll in bread crumbs & fry in boiling fat. Rissoles Flour balls brush them with egg & bread crumbs & fry until brown Lemon Tartlets Roll out short crust paste the size of the patty pans. Put it in the pans with a piece of bread in the centre to keep it down. Bake ten minutes & put in a small spoonful of lemon paste.
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round pieces & put a small teaspoonful of the mixture in the centre of sack. Wet the edge with water and double it over. Brush it with beaten egg covering the edge well. Roll in bread crumbs & fry in boiling fat. Rissoles Flour balls brush them with egg & bread crumbs & fry until brown Lemon Tartlets Roll out short crust paste the size of the patty pans. Put it in the pans with a piece of bread in the centre to keep it down. Bake ten minutes & put in a small spoonful of lemon paste.
Szathmary Culinary Manuscripts and Cookbooks
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