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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 80
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two spoonfuls of white Wine & the juice of a Lemon, a 1/4 lb of Butter; the Gravy & cream being boiling, pour it in by little & little, stirring it all the time; then pour it again into the sauce Pan & stir it till it boils that it may not curdle To make Cucumber Sauce for boil'd Chicken. Take large cucumbers, pare & boil them in fresh Water till they are enough; cut them in Quarters & take out all the Seeds; chop the outsides on a Board & lay them to drain all the water from them; boil the Livers of the Chicken & rub them thro' a fine Sieve;
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two spoonfuls of white Wine & the juice of a Lemon, a 1/4 lb of Butter; the Gravy & cream being boiling, pour it in by little & little, stirring it all the time; then pour it again into the sauce Pan & stir it till it boils that it may not curdle To make Cucumber Sauce for boil'd Chicken. Take large cucumbers, pare & boil them in fresh Water till they are enough; cut them in Quarters & take out all the Seeds; chop the outsides on a Board & lay them to drain all the water from them; boil the Livers of the Chicken & rub them thro' a fine Sieve;
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