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Emily Netuzed recipe book, August 1874
Page 21
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Scotch Woodcock Spread some Anchovy Paste on buttered Toast boil a little good Ham with a small piece of Butter in it. beat the yolk of an Egg, add it to the Ham Stir it over the Fire, making it the thickness of a rich custard - then spread it on the Anchovy Toast - which is to be cut in pieces, pouring the remainder of the Sauce over the toast, Serve very hot Anchovy Butter Take 4 Anchovies, wash, bone & pound them in a mortar, boil some Parsley, rub thro' a Sieve with 2 oz Butter & Mix it well together & make up into Pats Beef Jelly Take 4 lbs of Beef & 1 lb of veal cut small & put into a covered jar - Let it stand in water & allow it to simmer 24 hours, then strain off - A la- cup full of this Jelly may be Melted like Soup & taken once or twice a day. Lady Bledport 1869
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Scotch Woodcock Spread some Anchovy Paste on buttered Toast boil a little good Ham with a small piece of Butter in it. beat the yolk of an Egg, add it to the Ham Stir it over the Fire, making it the thickness of a rich custard - then spread it on the Anchovy Toast - which is to be cut in pieces, pouring the remainder of the Sauce over the toast, Serve very hot Anchovy Butter Take 4 Anchovies, wash, bone & pound them in a mortar, boil some Parsley, rub thro' a Sieve with 2 oz Butter & Mix it well together & make up into Pats Beef Jelly Take 4 lbs of Beef & 1 lb of veal cut small & put into a covered jar - Let it stand in water & allow it to simmer 24 hours, then strain off - A la- cup full of this Jelly may be Melted like Soup & taken once or twice a day. Lady Bledport 1869
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