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

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Page 316

(the whole of which should be rubbed with a wooden spoon through a hair sieve, to be in readiness for use) When all these ingredients are well blended, and beaten to the finest and smoothest paste, the mixture should be tested by the taste, and the seasoning heightened of needful; but, as the preparation is very delicate it should not be over-spiced Mould it into the form of small cutlets, about the third of an inch thick; stick into each a short bit of the smallest claws; strew the coral lightly over them, so as to give them the appearance of being crumbed with it; arrange them round the dish in which they are to be sent to table; place them in a very gentle oven for eight or ten minutes only, to heat them through, or warm them in a Dutch or American oven, placed at some inches from the fire, that the brilliant colour of the coral may not be destroyed, and pour into the centre some good bechamd (see page 97 of Acton's cookery) or the Lady's Sduce, or the Cream sauce (of chapter 4 of Acton's cookery) - A very white sauce best contrasts with the colour of the cutlets. This is an excellent and elegant dish, of which an admirable variety is made by the addition of three or four ounces of the freshest shrimps, quickly shelled, and chopped before they are thrown into the mortar; with half an ounce of butter and a little spice. All the coral can be added to the cutlets at pleasure; but it is generally in request for many purposes & is required for this one only in part - 
Superlative Lobster Patties
Form into balls about half the size of a filbert the same mixture as for cutlets; roll them in the sifted coral, warm them through very gently, have ready some hot patty cases - pour into each a small spoonful of rich white sauce, lay

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(the whole of which should be rubbed with a wooden spoon through a hair sieve, to be in readiness for use) When all these ingredients are well blended, and beaten to the finest and smoothest paste, the mixture should be tested by the taste, and the seasoning heightened of needful; but, as the preparation is very delicate it should not be over-spiced Mould it into the form of small cutlets, about the third of an inch thick; stick into each a short bit of the smallest claws; strew the coral lightly over them, so as to give them the appearance of being crumbed with it; arrange them round the dish in which they are to be sent to table; place them in a very gentle oven for eight or ten minutes only, to heat them through, or warm them in a Dutch or American oven, placed at some inches from the fire, that the brilliant colour of the coral may not be destroyed, and pour into the centre some good bechamd (see page 97 of Acton's cookery) or the Lady's Sduce, or the Cream sauce (of chapter 4 of Acton's cookery) - A very white sauce best contrasts with the colour of the cutlets. This is an excellent and elegant dish, of which an admirable variety is made by the addition of three or four ounces of the freshest shrimps, quickly shelled, and chopped before they are thrown into the mortar; with half an ounce of butter and a little spice. All the coral can be added to the cutlets at pleasure; but it is generally in request for many purposes & is required for this one only in part - Superlative Lobster Patties Form into balls about half the size of a filbert the same mixture as for cutlets; roll them in the sifted coral, warm them through very gently, have ready some hot patty cases - pour into each a small spoonful of rich white sauce, lay