Transcribe
Translate
Ann Kenwrick cookbook, 1770
Page 99
More information
digital collection
archival collection guide
transcription tips
Herbs, anchovy bones, and sherlott, and [shread] a little [siminon] small, and put in your Rabbets, when they are almost ____ Enough, put this in and let them stow alltogether, keop them stirring, then take out half a pint of sauces, beat in 2 yolks of Eggsm and role up a [illegible] of buttor in flower, all shaken up Together, in the pan, all [illegible] on the fire, and when Tis as thick as Cream then take it up, and have ready to lay over some [gills] of Crypt Bacon, and Pargo Oysters fryod in hoggs lard, to make them look brown, dip them in Yolks of Eggs and flower with a little grated Nut-mogg, and force meato balls, serve it._._._._._._. For the force Meat Balls Take Chicken Rabbots, veal or Porke shread it very fine with
Saving...
prev
next
Herbs, anchovy bones, and sherlott, and [shread] a little [siminon] small, and put in your Rabbets, when they are almost ____ Enough, put this in and let them stow alltogether, keop them stirring, then take out half a pint of sauces, beat in 2 yolks of Eggsm and role up a [illegible] of buttor in flower, all shaken up Together, in the pan, all [illegible] on the fire, and when Tis as thick as Cream then take it up, and have ready to lay over some [gills] of Crypt Bacon, and Pargo Oysters fryod in hoggs lard, to make them look brown, dip them in Yolks of Eggs and flower with a little grated Nut-mogg, and force meato balls, serve it._._._._._._. For the force Meat Balls Take Chicken Rabbots, veal or Porke shread it very fine with
Szathmary Culinary Manuscripts and Cookbooks
sidebar
