Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 125
More information
digital collection
archival collection guide
transcription tips
Flour 2 tbsps. Melted Shortening 1 egg, beaten Salt Pepper Sage Drain the pineapple and add the lemon juice to the pineapple juice. Mix the crushed fruit with the bread crumbs, melted shortening, beaten egg, and salt. Stuff the boned meat with this and sew up or fasten with toothpicks. Mix 1 tbsp. of flour with 1 tsp. of salt. 1/4 tsp. of pepper, + 1/2 tsp. of powered sage. Rub the outside of the roast thoroughly
Saving...
prev
next
Flour 2 tbsps. Melted Shortening 1 egg, beaten Salt Pepper Sage Drain the pineapple and add the lemon juice to the pineapple juice. Mix the crushed fruit with the bread crumbs, melted shortening, beaten egg, and salt. Stuff the boned meat with this and sew up or fasten with toothpicks. Mix 1 tbsp. of flour with 1 tsp. of salt. 1/4 tsp. of pepper, + 1/2 tsp. of powered sage. Rub the outside of the roast thoroughly
Szathmary Culinary Manuscripts and Cookbooks
sidebar
