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Harriet Dawbarne cookbook, January 1834
Page 33
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oysters with the seasoning & repeat these 2 layers till dish is full then cover with puff paste and bake. when cooked add a little strong gravy mixed with oyster liquor & catsup. Pigeons boned & cut in 4 or kidney pared & sliced or any kind of game or pastry improve a beef steak pie. Marrow toast - delicious for tea or luncheon. Buy a large shin bone & have the butcher split it, then take out the marrow in one piece. Cut the marrow into slices nearly an inch thick & set it aside. Mix in a hot dish a teaspoonful of chopped parsley, the same quantity of lemon juice 1/2 a tea spoonful of salt a gram of cayenne, several drops of onion juice. Also have in the oven several squares of toast crisp and browned evenly. Cook the marrow rapidly 90 seconds boiling it in a quart of salted water. Drain the marrow thoroughly mix it with the seasoning in hot dish and serve. Spread on toast. Toast marrow & seasoning must be hot then sent to the table & eaten before cool
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oysters with the seasoning & repeat these 2 layers till dish is full then cover with puff paste and bake. when cooked add a little strong gravy mixed with oyster liquor & catsup. Pigeons boned & cut in 4 or kidney pared & sliced or any kind of game or pastry improve a beef steak pie. Marrow toast - delicious for tea or luncheon. Buy a large shin bone & have the butcher split it, then take out the marrow in one piece. Cut the marrow into slices nearly an inch thick & set it aside. Mix in a hot dish a teaspoonful of chopped parsley, the same quantity of lemon juice 1/2 a tea spoonful of salt a gram of cayenne, several drops of onion juice. Also have in the oven several squares of toast crisp and browned evenly. Cook the marrow rapidly 90 seconds boiling it in a quart of salted water. Drain the marrow thoroughly mix it with the seasoning in hot dish and serve. Spread on toast. Toast marrow & seasoning must be hot then sent to the table & eaten before cool
Szathmary Culinary Manuscripts and Cookbooks
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