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James Doak cookbook: The art of cookery, circa 1760s
Page 15
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in the yolk of an Egg and fry them in a little Butter till they are a fine brown then pour your Butter from them & have ready half a pint of Gravy a little piece of butter rolled in flour a few mushrooms and a glass of white wine the yolk of egg & a little cream mixt together if it wants a little salt put it in stir it all together & when it is a fine thickness dish it up it dose very well without the cream if you have none & very well without the Gravy only put in just as much warm water & either Red or white wine To dress White Scotch Collops Do not dip them in Egg, but fry them till they are tender, but not Brown; take your meat out of the Pan, and pour all out; then pour in your meat again as above, only you must put in some cream To dress A fillet of Veal with Collops For an alteration, take a Small fillet of Veal, eat what Collops you want, then take the udder and fill it with force meat rool it round, tye it with a Packthread across and roast it; lay your Collops in the Dish, and lay your Udder in the middle garnish your Dishes with Lemon To make Force-Meat Balls Now you are to observe, that force-meat Balls are a great Addition to all made Dishes made thus: take half a pound of Veal and half pound of Suet, cut fine, and beat in a marble Mortar or Wood'n Bowl, have a few Sweet Herbs shred fine - turn over
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in the yolk of an Egg and fry them in a little Butter till they are a fine brown then pour your Butter from them & have ready half a pint of Gravy a little piece of butter rolled in flour a few mushrooms and a glass of white wine the yolk of egg & a little cream mixt together if it wants a little salt put it in stir it all together & when it is a fine thickness dish it up it dose very well without the cream if you have none & very well without the Gravy only put in just as much warm water & either Red or white wine To dress White Scotch Collops Do not dip them in Egg, but fry them till they are tender, but not Brown; take your meat out of the Pan, and pour all out; then pour in your meat again as above, only you must put in some cream To dress A fillet of Veal with Collops For an alteration, take a Small fillet of Veal, eat what Collops you want, then take the udder and fill it with force meat rool it round, tye it with a Packthread across and roast it; lay your Collops in the Dish, and lay your Udder in the middle garnish your Dishes with Lemon To make Force-Meat Balls Now you are to observe, that force-meat Balls are a great Addition to all made Dishes made thus: take half a pound of Veal and half pound of Suet, cut fine, and beat in a marble Mortar or Wood'n Bowl, have a few Sweet Herbs shred fine - turn over
Szathmary Culinary Manuscripts and Cookbooks
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