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John and Henry Locke cookery archive, item 1, 1852
Page 66
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Stewed eels. Lamperns & c Skin some large eels. cut them about 3 inches long. scald and throw them into a seive. Make a rich brown cullis as follows, thicken some stock with roux. add a handfull of mace, cloves, nutmeg and white pepper, all ground and mixed with a spoonfull of herb rubbings boil well. rub through a fine seive. put it back in the pan with the fish. Add. soy and anchovy. with port wine let all stew till tender. put them in the dish. garnish with bread sippets toasted. cut those corner ways. _____ Fried oysters, des Huitres Get the largest oysters you can. mix a little nutmeg, mace, salt, & flour. dip them in this. fry of a nice brown. Serve with melted Butter.
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Stewed eels. Lamperns & c Skin some large eels. cut them about 3 inches long. scald and throw them into a seive. Make a rich brown cullis as follows, thicken some stock with roux. add a handfull of mace, cloves, nutmeg and white pepper, all ground and mixed with a spoonfull of herb rubbings boil well. rub through a fine seive. put it back in the pan with the fish. Add. soy and anchovy. with port wine let all stew till tender. put them in the dish. garnish with bread sippets toasted. cut those corner ways. _____ Fried oysters, des Huitres Get the largest oysters you can. mix a little nutmeg, mace, salt, & flour. dip them in this. fry of a nice brown. Serve with melted Butter.
Szathmary Culinary Manuscripts and Cookbooks
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