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English cookbook, 1820
Page 155
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Squeeze the fruit and put the juice with another Gallon of Brandy - mix all together except the rinds and Skins put it in a Brandy Cask - in 12 Weeks time it will be fit for Bottling. - Pagond Celery Take of all the outside of the heads of Celery cut them in pieces - put them into a Toping pan with a little Veal gravy or water. boil them till tender - put to them a Tea Spoonful of Lemon pickle a large spoonful of White Wine and a little Salt. thicken it with flour and Butter serve it up with Pippets. Celery Stew d Brown - Cut it in pieces as before but only half boil it - strain it Stew it in some good gravy pepper Salt and Catchup mix a
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Squeeze the fruit and put the juice with another Gallon of Brandy - mix all together except the rinds and Skins put it in a Brandy Cask - in 12 Weeks time it will be fit for Bottling. - Pagond Celery Take of all the outside of the heads of Celery cut them in pieces - put them into a Toping pan with a little Veal gravy or water. boil them till tender - put to them a Tea Spoonful of Lemon pickle a large spoonful of White Wine and a little Salt. thicken it with flour and Butter serve it up with Pippets. Celery Stew d Brown - Cut it in pieces as before but only half boil it - strain it Stew it in some good gravy pepper Salt and Catchup mix a
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