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Jos. Forbes cookbook, circa 1790s
Page 25
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66th A Scotch Collop Cut the Lean of a Legg of Veal in thin Slices; beat them wt the Back of a knife, then Lard 1/2 of them with Bacon Season them with Mace, Pepper & Salt, Sweet Herbs Searchd small, then Fry them in Sweet Butter Brown, with 30 Balls of Forcemeat then put 'em into a Fricossey Pan with a pint of wine, as much Strong Broth or fair Water, 2 Anchovies, 3 Shallots, 40 Oysters, let it Stew a 1/4 of an hour, then put in the Juice of a Lemon, 1/2 lb of Butter, beat & lost up thick with the Yolks of 2 or 3 Eggs Garnish it with Lemon Barberries & Forcemeat Balls 67th To make a Tansey Take 20 Eggs, leave out 5 Whites, Strain them, a quart of Cream Some Nutmegg 6 Napels bisketts, mix them together wt a little Salt, the Juice of Spinnage & Tansey to green it, then Strain it & thicken it in a Fricassey Pan wt a 1/4 lb of Butter, Stiring it and beeaking it as it Thicken then Butter your Pann & smooth it down with a Spoon & Bake it Garnish it with Orange and Lemon and Loaf Sugar 68th To make Plumb Broth Take a Leg of Beef, a knuckell of Veal, the Roots of Tongue or bits of Beef boyl them a whole day till they be Mash Strain them when it is cold, take off the fat, then put 5 Gall of
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66th A Scotch Collop Cut the Lean of a Legg of Veal in thin Slices; beat them wt the Back of a knife, then Lard 1/2 of them with Bacon Season them with Mace, Pepper & Salt, Sweet Herbs Searchd small, then Fry them in Sweet Butter Brown, with 30 Balls of Forcemeat then put 'em into a Fricossey Pan with a pint of wine, as much Strong Broth or fair Water, 2 Anchovies, 3 Shallots, 40 Oysters, let it Stew a 1/4 of an hour, then put in the Juice of a Lemon, 1/2 lb of Butter, beat & lost up thick with the Yolks of 2 or 3 Eggs Garnish it with Lemon Barberries & Forcemeat Balls 67th To make a Tansey Take 20 Eggs, leave out 5 Whites, Strain them, a quart of Cream Some Nutmegg 6 Napels bisketts, mix them together wt a little Salt, the Juice of Spinnage & Tansey to green it, then Strain it & thicken it in a Fricassey Pan wt a 1/4 lb of Butter, Stiring it and beeaking it as it Thicken then Butter your Pann & smooth it down with a Spoon & Bake it Garnish it with Orange and Lemon and Loaf Sugar 68th To make Plumb Broth Take a Leg of Beef, a knuckell of Veal, the Roots of Tongue or bits of Beef boyl them a whole day till they be Mash Strain them when it is cold, take off the fat, then put 5 Gall of
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