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American cookbook, ca. 1850
Page 39
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To stew Pigeons Take four pigeons, one pound of beef chop'd small and made into gravy, with a large blade of mace, half a spoonful of whole pepper, a little flour, and a small peice of butter about the size of a nutmeg, and a pint of water, make your gravy very strong, strain it, then put your pigeons in, let them stew for an hour and half, turn them often, take mace and put to pigeons, with brown sippets to send them up. Blanc Mange Boil half an ounce of Isinglass, in a pint of milk, a few bitter almonds, and some cinnamon, sweeten to your taste, boil it till the Isinglass is all dissolved, then strain it when warm, you may fill your Pots or Tins, when cold turn them out. Another Mrs. [illegible] 2 oz Isinglass to a qt. of new milk boil gently till reduced to a pint & a 1/2 The rind of a lemon. The Isinglass to be first steeped in a little boiling water for an hour be careful to [illegible] the Blanc Mange [little?] before turned into [mould?] [illegible passage]
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To stew Pigeons Take four pigeons, one pound of beef chop'd small and made into gravy, with a large blade of mace, half a spoonful of whole pepper, a little flour, and a small peice of butter about the size of a nutmeg, and a pint of water, make your gravy very strong, strain it, then put your pigeons in, let them stew for an hour and half, turn them often, take mace and put to pigeons, with brown sippets to send them up. Blanc Mange Boil half an ounce of Isinglass, in a pint of milk, a few bitter almonds, and some cinnamon, sweeten to your taste, boil it till the Isinglass is all dissolved, then strain it when warm, you may fill your Pots or Tins, when cold turn them out. Another Mrs. [illegible] 2 oz Isinglass to a qt. of new milk boil gently till reduced to a pint & a 1/2 The rind of a lemon. The Isinglass to be first steeped in a little boiling water for an hour be careful to [illegible] the Blanc Mange [little?] before turned into [mould?] [illegible passage]
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