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English cookbook, 1820
Page 117
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them stew on a quarter of an hour; then take six spoon fulls of White Wine & as much Cream a quarter of a Pint of Gravy and the Yolks of 4 Eggs beat very well then shake it up with a bit of fresh Butter, and it up with Balls and Lemon To make white Soup Take a large Knuckle of Veal, put to it as much Water as will cover it a little Mace, white pepper - and as much rice as will thicken it; cover it up close and let it stand on the fire till all the goodness is boil'd out of the Meat strain it thro' a Sive scum it very well, put it into a Sauce Pan with a Pint of Cream, and a little [Salt?] let it boil again, you may put into
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them stew on a quarter of an hour; then take six spoon fulls of White Wine & as much Cream a quarter of a Pint of Gravy and the Yolks of 4 Eggs beat very well then shake it up with a bit of fresh Butter, and it up with Balls and Lemon To make white Soup Take a large Knuckle of Veal, put to it as much Water as will cover it a little Mace, white pepper - and as much rice as will thicken it; cover it up close and let it stand on the fire till all the goodness is boil'd out of the Meat strain it thro' a Sive scum it very well, put it into a Sauce Pan with a Pint of Cream, and a little [Salt?] let it boil again, you may put into
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