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English cookbook, 1750-1780
Page 36
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Walnut Ketchup Mrs E Bruise a hundred or two of Walnuts just before they are fit to Pickle Squeeze out the Juice, Let it Stand all Night, Pour off the Clear, to Every quart one pound of Anchovies boil it when the Anchovies are dissolved Strain the Liquor, add half a Pint of Red Wine a Gill of Vinegar ten Cloves of garlic, Mace, Cloves, and Nutmeg, half a quarter of an Ounce of Each Pounded Let this Simmer till the garlick is tender. When Cold bottle it Ragort of Pigs feet & Ear Mrs E Take them out of Souse Split the feet dip them, in Egg then in Beef Crumbs and Chop'd Parsley fry them in hogs Lard drain then Cut the Ear in Long Narrow Slips flour them & put them into Some good gravy, add Ketchup morels & Pickld Mushrooms, Ster them pour them into a dish & Lay on the feet
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Walnut Ketchup Mrs E Bruise a hundred or two of Walnuts just before they are fit to Pickle Squeeze out the Juice, Let it Stand all Night, Pour off the Clear, to Every quart one pound of Anchovies boil it when the Anchovies are dissolved Strain the Liquor, add half a Pint of Red Wine a Gill of Vinegar ten Cloves of garlic, Mace, Cloves, and Nutmeg, half a quarter of an Ounce of Each Pounded Let this Simmer till the garlick is tender. When Cold bottle it Ragort of Pigs feet & Ear Mrs E Take them out of Souse Split the feet dip them, in Egg then in Beef Crumbs and Chop'd Parsley fry them in hogs Lard drain then Cut the Ear in Long Narrow Slips flour them & put them into Some good gravy, add Ketchup morels & Pickld Mushrooms, Ster them pour them into a dish & Lay on the feet
Szathmary Culinary Manuscripts and Cookbooks
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