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English cookbook, ca. 1824
Page 27
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[Burchemell?] Cut some cutlets in a three corner shape. Stew them in a little gravy, with just enough in the pan to keep it from burning. Let them lay [?] put a piece of white wafer on them while stewing. Keep the lib on stew them till brown and tender, lay about 3 cutlets in each side of the dish when served up [?] some cucumber and other picked or fresh, if the latter add some vinegar ; cut into squares.
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[Burchemell?] Cut some cutlets in a three corner shape. Stew them in a little gravy, with just enough in the pan to keep it from burning. Let them lay [?] put a piece of white wafer on them while stewing. Keep the lib on stew them till brown and tender, lay about 3 cutlets in each side of the dish when served up [?] some cucumber and other picked or fresh, if the latter add some vinegar ; cut into squares.
Szathmary Culinary Manuscripts and Cookbooks
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