DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Mary Carnegie and Susan Gillespie cookbook, 1804-1905

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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 22

22
Suet [paste?]
A quarter pound of Suet to a pound of flour nicely [illegible] - and [broken?] into very small pieces - spoon [illegible] a little flour over it an roll it smooth with the rolling pin then work it into the paste like Butter
This paste is best for [baking?] and the longer it is boiled the lighter it is - 
A nice way of Stewing Tripe
put a plate at the bottom of the pot - roll up the pieces of Tripe and pack them close in the pot if a small quantity add to it 6 Onions peeled - a Bag of Spices containing Ginger and white pepper - and about a [Choppin?] of Milk - lay a Towel mostly over the Tripe and a plate above all to keep it down. cover the pot very close and after it comes aboil let it simmer gently for 5 or 6 hours on a low fire never stirring it - Butter the bottom of the pot well to prevent Burning - 
To Make [Rissoles?] - 
Take cold Chicken veal or Lamb and mince it down very small with some parsley. make a little strong gravy of the bones and stew the minced meat in it adding a little Cayenne pepper. have one Egg (or two) if the quantity is large beat up and mix it

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22 Suet [paste?] A quarter pound of Suet to a pound of flour nicely [illegible] - and [broken?] into very small pieces - spoon [illegible] a little flour over it an roll it smooth with the rolling pin then work it into the paste like Butter This paste is best for [baking?] and the longer it is boiled the lighter it is - A nice way of Stewing Tripe put a plate at the bottom of the pot - roll up the pieces of Tripe and pack them close in the pot if a small quantity add to it 6 Onions peeled - a Bag of Spices containing Ginger and white pepper - and about a [Choppin?] of Milk - lay a Towel mostly over the Tripe and a plate above all to keep it down. cover the pot very close and after it comes aboil let it simmer gently for 5 or 6 hours on a low fire never stirring it - Butter the bottom of the pot well to prevent Burning - To Make [Rissoles?] - Take cold Chicken veal or Lamb and mince it down very small with some parsley. make a little strong gravy of the bones and stew the minced meat in it adding a little Cayenne pepper. have one Egg (or two) if the quantity is large beat up and mix it