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Margaret Dyson Holland cookbook, 1834
Page 65
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Pamakins . (160) Take some of the mildest tasting cheese and Scrape what quantity you want to a pound of cheese two eggs and a slice of butter, beat all together till very Small and put to it a little Salt if required have some thin white bread toasts very crisp, lay your cheese on them mixd through them in a tin oven before the fire which must be brisk. To dress veal white with [Charvil?] (161) Cut the veal into thin Slices, put it in a pan with a little butter till it turns white, then add a little veal gravy, let it Stew Slowly for half an hour then mix a little Charvil, parsley, and lean ham and onion chop'd together, thicken these with a little flour and cream rubbed thro' a Sieve, put this to the veal for a white Sauce; which Shake well together but not on any account to be allowed to boil, mix to your own taste the above, a Squeeze of lemon a little sugar and Salt.
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Pamakins . (160) Take some of the mildest tasting cheese and Scrape what quantity you want to a pound of cheese two eggs and a slice of butter, beat all together till very Small and put to it a little Salt if required have some thin white bread toasts very crisp, lay your cheese on them mixd through them in a tin oven before the fire which must be brisk. To dress veal white with [Charvil?] (161) Cut the veal into thin Slices, put it in a pan with a little butter till it turns white, then add a little veal gravy, let it Stew Slowly for half an hour then mix a little Charvil, parsley, and lean ham and onion chop'd together, thicken these with a little flour and cream rubbed thro' a Sieve, put this to the veal for a white Sauce; which Shake well together but not on any account to be allowed to boil, mix to your own taste the above, a Squeeze of lemon a little sugar and Salt.
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