DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 135

To Make Bread Biscuits the same a [penut?] bread
Take the whites of two Eggs, beat them to a froth, then add two spoonsfull of yeast; warm a little new milk with a slice of Butter just melted in the milk, mix all together & take a little fine flour, but don't make your dough stif make it as light as Fritters, let it stand to rise two hours, then make them the size of Biskets, have a quick oven, they will take near half an hour to Bake well If sugar and carraway seeds are liked they must be worked in just before they go to the oven. Mrs [Faire?]
To make a [Hashs?] Mrs [Faire?]
Made gravey with celery & onions strong strain. Boil Butter & Flour in a Hash put to a froth. Then mix the strained gravey boiling hot with the Butter & flour untill it is thick. Then put your mutton or Beef to it, cut square without fat and add shallots or pickled gerkins fried small and salt & white pepper Then boil them alltogether on a slow Fire, In white hashes you must use shred parsley & thick cream instead of pickled gerkins. NB add catchup to all hashes. [Probatum dot?]

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To Make Bread Biscuits the same a [penut?] bread Take the whites of two Eggs, beat them to a froth, then add two spoonsfull of yeast; warm a little new milk with a slice of Butter just melted in the milk, mix all together & take a little fine flour, but don't make your dough stif make it as light as Fritters, let it stand to rise two hours, then make them the size of Biskets, have a quick oven, they will take near half an hour to Bake well If sugar and carraway seeds are liked they must be worked in just before they go to the oven. Mrs [Faire?] To make a [Hashs?] Mrs [Faire?] Made gravey with celery & onions strong strain. Boil Butter & Flour in a Hash put to a froth. Then mix the strained gravey boiling hot with the Butter & flour untill it is thick. Then put your mutton or Beef to it, cut square without fat and add shallots or pickled gerkins fried small and salt & white pepper Then boil them alltogether on a slow Fire, In white hashes you must use shred parsley & thick cream instead of pickled gerkins. NB add catchup to all hashes. [Probatum dot?]