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American cookbook, 1900-1920
Page 13
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at breakfast + nice with boiled chicken -- Roasted Meat Should be laid down in the dripping pan, not [raised?] on a frame - put in a table spoon full of browned bread crums - when you put in the water - if it is not thick enough nor brown enough when the meat is done, take up the meat, set it in the oven on a brick with the door open - then boil the gravy on the stove + thin or
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at breakfast + nice with boiled chicken -- Roasted Meat Should be laid down in the dripping pan, not [raised?] on a frame - put in a table spoon full of browned bread crums - when you put in the water - if it is not thick enough nor brown enough when the meat is done, take up the meat, set it in the oven on a brick with the door open - then boil the gravy on the stove + thin or
Szathmary Culinary Manuscripts and Cookbooks
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