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English cookbook, 1820
Page 67
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Celery Sauce for Turkey or Fowls Take six head of Celery & boil them and cut them the bigness of a dice a quarter of a pint of seasond gravy a quarter of a pint of cream thicken it together with a little butter and squeeze in a little Lemon. Liver Sauce for boil'd Chickens Stew the Necks of Chickens for gravy, Melt the butter in the gravy instead of Water. Shred the half of the liver very fine; then boil a little Parsely, shred it fine; a slice of Lemon with a little Nutmeg mix all in the butter & boil it up & pour it over the Chickens. French Bread To four pound of flour add one quart of Milk; a quarter of a pound of butter melted in the Milk four spoonfuls of yeast and two Eggs beaten up with it. let them stand by the fire a Quarter of an hour them make them up. & let 'em stand 3 Quarters of an hour before you put 'em
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Celery Sauce for Turkey or Fowls Take six head of Celery & boil them and cut them the bigness of a dice a quarter of a pint of seasond gravy a quarter of a pint of cream thicken it together with a little butter and squeeze in a little Lemon. Liver Sauce for boil'd Chickens Stew the Necks of Chickens for gravy, Melt the butter in the gravy instead of Water. Shred the half of the liver very fine; then boil a little Parsely, shred it fine; a slice of Lemon with a little Nutmeg mix all in the butter & boil it up & pour it over the Chickens. French Bread To four pound of flour add one quart of Milk; a quarter of a pound of butter melted in the Milk four spoonfuls of yeast and two Eggs beaten up with it. let them stand by the fire a Quarter of an hour them make them up. & let 'em stand 3 Quarters of an hour before you put 'em
Szathmary Culinary Manuscripts and Cookbooks
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