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English cookbook, 1799
Page 71
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Savoury Pottatoe Balls - Cooks Oracle Are made by adding a quarter of a pd of grated ham, to a pound of mashed potatoes or some sweet herbs, or chopped parsley & shallots, salt pepper, and a little grated nutmeg or other spice, with the yolk of a couple of eggs. [illegible] they are an agreeable vegetable relish & make a good supper dish. Potatoe Snow - Do The potatoes must be free from spots, & the whitest you can pick out put them on in cold water & when they begin to crack strain the water from them, and put them into a clean stewpan by the side of a fire till they are quite dry & fall to peices; rub them through a sieve on a dish they are to be sent up in & do not disturb them afterwards. Eels Stewed Wrigg's Way - Do Take two pounds of fine silver eels; the best size are those that are a half crown [peice?] in circumference quite fresh, full of life & as [brisk?] as an eel, such as have been keept out of water but they can scorn stir, are good for nothing gut them & rub them with salt till the slime is cleaned from them, wash them in three different waters, & divide them into peices about four inches long: (some cooks season them with salt, & beaten mace or nutmeg, & dridge them with flower to dry them
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Savoury Pottatoe Balls - Cooks Oracle Are made by adding a quarter of a pd of grated ham, to a pound of mashed potatoes or some sweet herbs, or chopped parsley & shallots, salt pepper, and a little grated nutmeg or other spice, with the yolk of a couple of eggs. [illegible] they are an agreeable vegetable relish & make a good supper dish. Potatoe Snow - Do The potatoes must be free from spots, & the whitest you can pick out put them on in cold water & when they begin to crack strain the water from them, and put them into a clean stewpan by the side of a fire till they are quite dry & fall to peices; rub them through a sieve on a dish they are to be sent up in & do not disturb them afterwards. Eels Stewed Wrigg's Way - Do Take two pounds of fine silver eels; the best size are those that are a half crown [peice?] in circumference quite fresh, full of life & as [brisk?] as an eel, such as have been keept out of water but they can scorn stir, are good for nothing gut them & rub them with salt till the slime is cleaned from them, wash them in three different waters, & divide them into peices about four inches long: (some cooks season them with salt, & beaten mace or nutmeg, & dridge them with flower to dry them
Szathmary Culinary Manuscripts and Cookbooks
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