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Emily Netuzed recipe book, August 1874
Page 70
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Hashed Beef a l' Italienne Fry in a stew-pan a small onion cut in dice, add 1/2 pint Westphalienne Sauce & a tablespoonful of red currant jelly. Strain the sauce on thin slices of meat & [illegible] pickle cut in strips. Serve with toast cut in shapes. Lady [Augleney?] Sardines a la Francaise Take sardines & scrape them well. Mix 1 tablespoonful of mustard. 2 table - ditto of sherry 1 oz fresh butter melted & black pepper. Lay Four sardines in this for about 2 hours before dinner taking care to keep them whole. Five minutes before serving to table put them on a gridiron over a hot plate & serve very hot & crisp on strips of buttered toast Lady [Augleney?]
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Hashed Beef a l' Italienne Fry in a stew-pan a small onion cut in dice, add 1/2 pint Westphalienne Sauce & a tablespoonful of red currant jelly. Strain the sauce on thin slices of meat & [illegible] pickle cut in strips. Serve with toast cut in shapes. Lady [Augleney?] Sardines a la Francaise Take sardines & scrape them well. Mix 1 tablespoonful of mustard. 2 table - ditto of sherry 1 oz fresh butter melted & black pepper. Lay Four sardines in this for about 2 hours before dinner taking care to keep them whole. Five minutes before serving to table put them on a gridiron over a hot plate & serve very hot & crisp on strips of buttered toast Lady [Augleney?]
Szathmary Culinary Manuscripts and Cookbooks
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