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McQueen family cookbook item 4, Scotland, 1870s
Page 38
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Cream of Barley 1/2 lb fillet of veal, 2 oz barley 1 pint cold water, 2 table spoonfuls cream. Steep the barley 2 hours. Take all the fat & skin from the veal & chop it up. Put it on the fire with the water & barley & boil gently 2 hours. Pour the liquor into a basin. Pound the veal & barley in a mortar, then rub them through a hair sieve using a little of the liquor to help it through. Stir in the cream & salt. Beef Essence 1/4 lb lean gravy beef. Remove the fat & skin & scrape it down.
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Cream of Barley 1/2 lb fillet of veal, 2 oz barley 1 pint cold water, 2 table spoonfuls cream. Steep the barley 2 hours. Take all the fat & skin from the veal & chop it up. Put it on the fire with the water & barley & boil gently 2 hours. Pour the liquor into a basin. Pound the veal & barley in a mortar, then rub them through a hair sieve using a little of the liquor to help it through. Stir in the cream & salt. Beef Essence 1/4 lb lean gravy beef. Remove the fat & skin & scrape it down.
Szathmary Culinary Manuscripts and Cookbooks
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