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James Doak cookbook: The art of cookery, circa 1760s
Page 16
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A little mace dry'd and beat fine, a Small Nutmeg grated, or half a large one, a little Lemon peal cut very fine, a little Peper & Salt, and the yolk of two Eggs: mix all these well together, then rool them in little round Balls, and Some in little round Balls; rool them in Flour, and fry them Brown. if they are for any thing of White Sauce, put a little Water on in A Sauce-pan, and when the Water boils put them in, and let them Boil for a few minutes, but never fry them for White Sauce Truffles & morels, good in Sauces & Soups Take 1/2 oz. of Truffles and morels, Simmer them in 2 or 3 Spoon fulls of Water for a few minutes, then put them with the Liquour into the Sauce. they thicken both Sauce and Soop and give it a fine Flavour To stew ox-Palates Stew them very tender; which must be done by puting them into cold water, and let them stew very softly over a slow fire till they are tender, then cut them into pieces and put them either into your made-Dish or Soop; and Cocks Combs and Artichoke-bottoms but Small, and put into the made-Dish. garnish your Dishes with Lemon, Sweet breads Stew'd for White dishes and
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A little mace dry'd and beat fine, a Small Nutmeg grated, or half a large one, a little Lemon peal cut very fine, a little Peper & Salt, and the yolk of two Eggs: mix all these well together, then rool them in little round Balls, and Some in little round Balls; rool them in Flour, and fry them Brown. if they are for any thing of White Sauce, put a little Water on in A Sauce-pan, and when the Water boils put them in, and let them Boil for a few minutes, but never fry them for White Sauce Truffles & morels, good in Sauces & Soups Take 1/2 oz. of Truffles and morels, Simmer them in 2 or 3 Spoon fulls of Water for a few minutes, then put them with the Liquour into the Sauce. they thicken both Sauce and Soop and give it a fine Flavour To stew ox-Palates Stew them very tender; which must be done by puting them into cold water, and let them stew very softly over a slow fire till they are tender, then cut them into pieces and put them either into your made-Dish or Soop; and Cocks Combs and Artichoke-bottoms but Small, and put into the made-Dish. garnish your Dishes with Lemon, Sweet breads Stew'd for White dishes and
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