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Miss Caldwell's book, 1757-1790
Page 51
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(51) boil till it be Enough then take a handfull of Spinnage as much Endive, Parsly and Corn Sallad and shred them Small, then put half a pound of butter into a Sauce pan and when it is Melted put on your Herbs and let them Stew till they be tender, then pour them into a Cullendor and let the Butter Drain from them then dish up your Soop With the Duck in the middle and put in your forc'd meat balls. put Some of the Herbs in the Soop and Garnish your Dish with the Rest.
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(51) boil till it be Enough then take a handfull of Spinnage as much Endive, Parsly and Corn Sallad and shred them Small, then put half a pound of butter into a Sauce pan and when it is Melted put on your Herbs and let them Stew till they be tender, then pour them into a Cullendor and let the Butter Drain from them then dish up your Soop With the Duck in the middle and put in your forc'd meat balls. put Some of the Herbs in the Soop and Garnish your Dish with the Rest.
Szathmary Culinary Manuscripts and Cookbooks
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