Transcribe
Translate
Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 7
More information
digital collection
archival collection guide
transcription tips
Hamburg Roast: 3/10/40 30 lbs. Minced Beef 3 " Turnips 3 " Carrots 3 " Onions 4 " Bread 2 ozs Minced Herbs 4 qts. Brown sauce 2 ozs. salt " Pepper Method Boiled carrots and turnips. Finely chop. Chop and fry an onion till brown. Soak bread, drain off thoroughly. Mince all ingred. together including hers, salt and pepper. Shape in loaf pan. Pass through crumbs. Place little melted fat on top. Cook in moderate oven. Cut in slices when cooked. Serve with Brown Sauce. Mashed Turnips 3/10/40 30 lbs. Turnips 10 " Potatoes 3 oz Marg 4 " Salt 1 " Pepper Method Peel, wash all reg. cut in 2" squares [illegible] with cold water. Boil till cooked. Stream off. Pass through [illegible]. Add marg, salt, pepper. Dry out on stove.
Saving...
prev
next
Hamburg Roast: 3/10/40 30 lbs. Minced Beef 3 " Turnips 3 " Carrots 3 " Onions 4 " Bread 2 ozs Minced Herbs 4 qts. Brown sauce 2 ozs. salt " Pepper Method Boiled carrots and turnips. Finely chop. Chop and fry an onion till brown. Soak bread, drain off thoroughly. Mince all ingred. together including hers, salt and pepper. Shape in loaf pan. Pass through crumbs. Place little melted fat on top. Cook in moderate oven. Cut in slices when cooked. Serve with Brown Sauce. Mashed Turnips 3/10/40 30 lbs. Turnips 10 " Potatoes 3 oz Marg 4 " Salt 1 " Pepper Method Peel, wash all reg. cut in 2" squares [illegible] with cold water. Boil till cooked. Stream off. Pass through [illegible]. Add marg, salt, pepper. Dry out on stove.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
