DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 101

To keep Salmon Mrs Porter Bank
Sprinkle your Salmon well with Salt let it lye four and twenty hours. the cut it in pieces and tye it round with a Bass each way. boil it take it out of the Pan carefully and lay it in the Mug you mean to keep it then take as much of the liquor it was boil'd in as will cover it, and boil it again with some more Salt black pepper Cayenne pods and Bay leaves. when Cold add some Vinegar and pour it over the Fish. 
To Collar a Breast of Veal or Mutton Mrs P
Take the bones out of your Breast of Veal and the Skin off. then sprinkle over the inside with bread herbs and Cayenne pepper as for forcemeat. spread over this the yolk of an Egg with the back of a Spoon - roll it up tight and lay it upon a dish with a little Water to prevent its burning - set it in the oven cover'd with the Skin - when enough make a thicken'd up Gravy to lay in the dish with it - tis excellent Cold or may be boil'd with a White Sauce.

Saving...

To keep Salmon Mrs Porter Bank Sprinkle your Salmon well with Salt let it lye four and twenty hours. the cut it in pieces and tye it round with a Bass each way. boil it take it out of the Pan carefully and lay it in the Mug you mean to keep it then take as much of the liquor it was boil'd in as will cover it, and boil it again with some more Salt black pepper Cayenne pods and Bay leaves. when Cold add some Vinegar and pour it over the Fish. To Collar a Breast of Veal or Mutton Mrs P Take the bones out of your Breast of Veal and the Skin off. then sprinkle over the inside with bread herbs and Cayenne pepper as for forcemeat. spread over this the yolk of an Egg with the back of a Spoon - roll it up tight and lay it upon a dish with a little Water to prevent its burning - set it in the oven cover'd with the Skin - when enough make a thicken'd up Gravy to lay in the dish with it - tis excellent Cold or may be boil'd with a White Sauce.