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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 69
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Cooley For thickening Soups & Sauces - 69 Put some butter into a pan - let it stand by the side of the fire till quite oiled - pour it into a bason & skim it, then back into the pan leaving the sediment - Stir in flour, till it is thicker than rich cream breaking all the knots - boil it on a hot [flame?] Stirring, 10 minutes if a small quantity for one dish of Soup, if for keeping, an hour Simmering - it will keep in a can for months - half a tea cupfull is enough for a dish of white Soup - The [Skum?] will rise to the top of the pan and must be taken off that, and all other Sauces in which this Cooley is put, very carefully - Brown Glazing for Beef and Tongues Boil some gravy Soup till it is quite like Glue have it hot by the Side of the fire - and with a brush, do the Stewed beef, or Salted Tongue or roasted ditto over with it [illegible] [lard?] on a dish - also meats to be used cold must be covered with this while they are hot - Ham, stewed beef, veal, roll'd mutton Rice Patties - Oyster or Mussel Loaves - Oyster cutlets -
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Cooley For thickening Soups & Sauces - 69 Put some butter into a pan - let it stand by the side of the fire till quite oiled - pour it into a bason & skim it, then back into the pan leaving the sediment - Stir in flour, till it is thicker than rich cream breaking all the knots - boil it on a hot [flame?] Stirring, 10 minutes if a small quantity for one dish of Soup, if for keeping, an hour Simmering - it will keep in a can for months - half a tea cupfull is enough for a dish of white Soup - The [Skum?] will rise to the top of the pan and must be taken off that, and all other Sauces in which this Cooley is put, very carefully - Brown Glazing for Beef and Tongues Boil some gravy Soup till it is quite like Glue have it hot by the Side of the fire - and with a brush, do the Stewed beef, or Salted Tongue or roasted ditto over with it [illegible] [lard?] on a dish - also meats to be used cold must be covered with this while they are hot - Ham, stewed beef, veal, roll'd mutton Rice Patties - Oyster or Mussel Loaves - Oyster cutlets -
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