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M. J. Delaney cookbook, 1933
Page 26
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into small pieces and combine with left over gravy, allowing 1 cup gravy to each 2 1/2 to 3 cups of meat. If there is not enough gravy left from the roast, make up the amount by adding bouillon or other meat stock, which may be canned or made from concentrated meat extract. Season well and put into casserole or baking pan. Then make a batter as follows: 1 cup flour 1 teaspoon bak. powder 1/2 teaspoon salt 1 egg 3/4 cup milk 2 tablespoons melted butter Sift flour, baking powder and salt. Combine egg yolk, melted butter,
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into small pieces and combine with left over gravy, allowing 1 cup gravy to each 2 1/2 to 3 cups of meat. If there is not enough gravy left from the roast, make up the amount by adding bouillon or other meat stock, which may be canned or made from concentrated meat extract. Season well and put into casserole or baking pan. Then make a batter as follows: 1 cup flour 1 teaspoon bak. powder 1/2 teaspoon salt 1 egg 3/4 cup milk 2 tablespoons melted butter Sift flour, baking powder and salt. Combine egg yolk, melted butter,
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