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Dr. J. C. Smith family household and medical book, 1847
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[Malecotong?] Soup Take two quarts of good broth - add a little Ham, Allspice Mace, Cloves, Thyme, Marjoram, Basil, and onions - Boil all these ingredients together for one hour - Then add two table spoons full of Curry powder, with a little flour & butter to thicken - then strain all thro' a sieve - add to it a chicken cut into small pieces, with a little garlic, & lemon juice - then boil it half and hour which will sufficiently dress the chicken - Two cloves of garlic & one good lemon are sufficient - Rice must be boiled to eat with it - One Pint of Patna rice boiled in exactly one pint of water - It must boil up and then must be put at a distance that it may not burn, but where being close covered the steam will do it. To stew Cheese Scrape 2 oz of Cheshire or other cheese, add the yolk of an egg a tea cup full of cream, & a little butter, put it into a pan on the fire, and keep stirring it that it may thoroughly mix - for ten minutes - then serve it up on toast To roast a wild Duck Mince an Anchovy, a little sweet herb, sage, shallot & a little suet, season with pepper & salt, and stuff the body of the duck with it - fill it up with a gill of red wine - tie up the neck & vent very close,
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[Malecotong?] Soup Take two quarts of good broth - add a little Ham, Allspice Mace, Cloves, Thyme, Marjoram, Basil, and onions - Boil all these ingredients together for one hour - Then add two table spoons full of Curry powder, with a little flour & butter to thicken - then strain all thro' a sieve - add to it a chicken cut into small pieces, with a little garlic, & lemon juice - then boil it half and hour which will sufficiently dress the chicken - Two cloves of garlic & one good lemon are sufficient - Rice must be boiled to eat with it - One Pint of Patna rice boiled in exactly one pint of water - It must boil up and then must be put at a distance that it may not burn, but where being close covered the steam will do it. To stew Cheese Scrape 2 oz of Cheshire or other cheese, add the yolk of an egg a tea cup full of cream, & a little butter, put it into a pan on the fire, and keep stirring it that it may thoroughly mix - for ten minutes - then serve it up on toast To roast a wild Duck Mince an Anchovy, a little sweet herb, sage, shallot & a little suet, season with pepper & salt, and stuff the body of the duck with it - fill it up with a gill of red wine - tie up the neck & vent very close,
Szathmary Culinary Manuscripts and Cookbooks
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