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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 7
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To Ragout a Breat of Veal 7 Brown a Quarter of a pound of Butter of a gold Colour; then put the Veal Into a Stew-pan with two Onions, a bunch of Sweet Herbs. a Little Beaten pepper And as much Water as will Cover it Let it Stew tell half-done: Then take it out and add a Quarter of a Pint of White-wine Then put in Trufles, Morals, Mushrooms. a Spoonfull of The Liquor and a Little salt. Then Boil a Little Lemon-peel. Chop it fine Beat an Egg and put it into the Ragout With the Lemon peel Then Cut the Sweet-bread in Small pieces dip it in Egg and Brown it add some Oysters and a Spoonfull of Liquor. put all [These?] Together and if the Sauce is not thick Enough, throw in a Little Flour by degrees
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To Ragout a Breat of Veal 7 Brown a Quarter of a pound of Butter of a gold Colour; then put the Veal Into a Stew-pan with two Onions, a bunch of Sweet Herbs. a Little Beaten pepper And as much Water as will Cover it Let it Stew tell half-done: Then take it out and add a Quarter of a Pint of White-wine Then put in Trufles, Morals, Mushrooms. a Spoonfull of The Liquor and a Little salt. Then Boil a Little Lemon-peel. Chop it fine Beat an Egg and put it into the Ragout With the Lemon peel Then Cut the Sweet-bread in Small pieces dip it in Egg and Brown it add some Oysters and a Spoonfull of Liquor. put all [These?] Together and if the Sauce is not thick Enough, throw in a Little Flour by degrees
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