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English cookbook, 1799
Page 249
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pint bottles are the best, so much for the table catchip now for Kitchen Let the mushrooms be squeezed as dry as possible and boil the liquid then dry the mushrooms gently, pick out the pepper corns, and it is dry and ground, it does not appear to have lost any of its strength - but has the flavor of mushrooms very strong - the remains of the mushrooms may either be pounded or added as they are to gravy, and strained from it. - Apple Fritters Mrs Hutton Clifton Castle wash the apples and slice them steep them in wine and sugar, make a thin batter, dip in the apple and fry them in a great deal of clarified dripping, lay them upon a sieve before the fire to drain, and sift sugar over them Jane Brakweth 1836
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pint bottles are the best, so much for the table catchip now for Kitchen Let the mushrooms be squeezed as dry as possible and boil the liquid then dry the mushrooms gently, pick out the pepper corns, and it is dry and ground, it does not appear to have lost any of its strength - but has the flavor of mushrooms very strong - the remains of the mushrooms may either be pounded or added as they are to gravy, and strained from it. - Apple Fritters Mrs Hutton Clifton Castle wash the apples and slice them steep them in wine and sugar, make a thin batter, dip in the apple and fry them in a great deal of clarified dripping, lay them upon a sieve before the fire to drain, and sift sugar over them Jane Brakweth 1836
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