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English cookbook, 1820
Page 209
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To Harrico a Breast of Mutton Mrs Eliz. Master Cut it as you would for a Pye, Fry it in butter, Put to it some boiling water, also thyme, parsley, Onion, whole pepper & Salt. let it stew gently for two hours - In the mean time have some turneps sliced or cut as you like, put them over the fire in cold Water let them boil up once or twice pour them through a Sieve to drain, wipe them, & dry them, then fry them in butter very brown, & put to them a strong gravy - let them stew till tender, & then thicken them with flour & butter - Lay the Mutton in your dish & pour the turneps & gravy over it - A Trifle Miss Portes Put some Macaroons in the Middle of your dish pour as much white wine over them as they will soak up. then take a quart of cream, sweeten it to your taste, rub the Sugar you sweeten the Cream with upon the rind of a Lemon to fetch out the essence. put the Cream into a Pot. mill it to a Strong froth. take off the froth as it rises with a Spoon, lay it on a Sieve to drain. froth as much as will fill
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To Harrico a Breast of Mutton Mrs Eliz. Master Cut it as you would for a Pye, Fry it in butter, Put to it some boiling water, also thyme, parsley, Onion, whole pepper & Salt. let it stew gently for two hours - In the mean time have some turneps sliced or cut as you like, put them over the fire in cold Water let them boil up once or twice pour them through a Sieve to drain, wipe them, & dry them, then fry them in butter very brown, & put to them a strong gravy - let them stew till tender, & then thicken them with flour & butter - Lay the Mutton in your dish & pour the turneps & gravy over it - A Trifle Miss Portes Put some Macaroons in the Middle of your dish pour as much white wine over them as they will soak up. then take a quart of cream, sweeten it to your taste, rub the Sugar you sweeten the Cream with upon the rind of a Lemon to fetch out the essence. put the Cream into a Pot. mill it to a Strong froth. take off the froth as it rises with a Spoon, lay it on a Sieve to drain. froth as much as will fill
Szathmary Culinary Manuscripts and Cookbooks
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