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Miss Collins recipe collection manuscript, 19th century?
Page 3
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Petits patès Take of meat (Ham, veal, chickens, but the inside of a sirloin of beef is preferable) beef and shred fine, grated bread, an equal quantity, the meat to be [?]. The yolks of two eggs boiled hard and chopped fine and an onion, season it with pepper, salt, and a little nutmeg, and mix it with some cream. bake them in small pretty pans with the emiss. of puff paste, or cut out the paste in shapes, & bake them on tins. It is a good method to pound the meat in a marble mortar. Mutton steaks with potatoes. Boil potatoes and [rub?] them through a cullender, add some salt and a handful of flour, make it to a paste with an Egg. roll it, cut the steaks thin, season them, and [put?] them separately in the paste, fry them and send them to the table, drained from the fat, and garnished with parsley fried dry & [?]
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Petits patès Take of meat (Ham, veal, chickens, but the inside of a sirloin of beef is preferable) beef and shred fine, grated bread, an equal quantity, the meat to be [?]. The yolks of two eggs boiled hard and chopped fine and an onion, season it with pepper, salt, and a little nutmeg, and mix it with some cream. bake them in small pretty pans with the emiss. of puff paste, or cut out the paste in shapes, & bake them on tins. It is a good method to pound the meat in a marble mortar. Mutton steaks with potatoes. Boil potatoes and [rub?] them through a cullender, add some salt and a handful of flour, make it to a paste with an Egg. roll it, cut the steaks thin, season them, and [put?] them separately in the paste, fry them and send them to the table, drained from the fat, and garnished with parsley fried dry & [?]
Szathmary Culinary Manuscripts and Cookbooks
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