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English cookbook, 1820
Page 159
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lass than half a pint of Vinegar and a small lump of render'd fat the size of an Egg and 12 black pepper Corns - cover it close and stew it till tender shaking it every two or three minutes. - Celery Stew'd White boil the Celery till it is tender, cut in in pieces - stir some Cream over the fire with two yolks of Eggs - then put in the Celery some Salt white pepper a little pounded Mace - and grater'd Lemon peel shake it up but not boil it. - Hescan Soup One pound of lean Beef cut into small pieces - one pint of Split Peas three ounces of ground rice - three quarters of a pound of Potatoes three heads of Celery three large Leeks, a little dried Mint. pepper & Salt to your taste, let it boil in nine pints of Water till it is reduced to seven pints
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lass than half a pint of Vinegar and a small lump of render'd fat the size of an Egg and 12 black pepper Corns - cover it close and stew it till tender shaking it every two or three minutes. - Celery Stew'd White boil the Celery till it is tender, cut in in pieces - stir some Cream over the fire with two yolks of Eggs - then put in the Celery some Salt white pepper a little pounded Mace - and grater'd Lemon peel shake it up but not boil it. - Hescan Soup One pound of lean Beef cut into small pieces - one pint of Split Peas three ounces of ground rice - three quarters of a pound of Potatoes three heads of Celery three large Leeks, a little dried Mint. pepper & Salt to your taste, let it boil in nine pints of Water till it is reduced to seven pints
Szathmary Culinary Manuscripts and Cookbooks
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