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English cookbook, 1799
Page 317
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the balls round the edge, pile a layer one in the centre, and serve the whole very quickly - Lobster Sausages Prepare the fish as for the cutlets, but pound half or more of the coral, with the flesh of the lobster; shape it like small sausages, sprinkle them with the coral, and heat them through in a Dutch or American oven. They may be brushed with clarified butter before the coral is stewed over them, but they scarcely need it. A fierce degree of heat will destroy the excellence of all these preparations - To preserve ripe Melons Pare the melons from all the green peel then cut them into quarters put them into cold water four or five days then wipe them with a soft cloth. put them into fresh water & scald them then make a syrup of one pound of sugar to one pint water to each pound of melons. Put in the melon & let it boil ten minutes, put it away till the next day, then boil the syrup every other day put it on cold till the last time. then add more sugar with two ounces of ginger powdered the juice & peel of three lemons to each pound of melon Put it into pots & it will eat like preserved ginger The ginger must be put into a muslin bag -
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the balls round the edge, pile a layer one in the centre, and serve the whole very quickly - Lobster Sausages Prepare the fish as for the cutlets, but pound half or more of the coral, with the flesh of the lobster; shape it like small sausages, sprinkle them with the coral, and heat them through in a Dutch or American oven. They may be brushed with clarified butter before the coral is stewed over them, but they scarcely need it. A fierce degree of heat will destroy the excellence of all these preparations - To preserve ripe Melons Pare the melons from all the green peel then cut them into quarters put them into cold water four or five days then wipe them with a soft cloth. put them into fresh water & scald them then make a syrup of one pound of sugar to one pint water to each pound of melons. Put in the melon & let it boil ten minutes, put it away till the next day, then boil the syrup every other day put it on cold till the last time. then add more sugar with two ounces of ginger powdered the juice & peel of three lemons to each pound of melon Put it into pots & it will eat like preserved ginger The ginger must be put into a muslin bag -
Szathmary Culinary Manuscripts and Cookbooks
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