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McQueen family cookbook item 4, Scotland, 1870s
Page 21
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rising. Put first into the hottest part of the oven to raise the paste. then into the slower to cook the meat. Do for 1 1/2 to 2 hours. This is rough paste for 2 lbs meat Short Crust Paste 1/2 lb fine flour 6 oz butter tablespoonful fine white sugar, yoke of one egg, few drops lemon juice. Rub the flour into the butter with the tips of the fingers, add the sugar. Beat the yoke of egg with the lemon juice and water + with it mix the whole into a paste This short crust should be worked as little as possible Roll it out larger than
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rising. Put first into the hottest part of the oven to raise the paste. then into the slower to cook the meat. Do for 1 1/2 to 2 hours. This is rough paste for 2 lbs meat Short Crust Paste 1/2 lb fine flour 6 oz butter tablespoonful fine white sugar, yoke of one egg, few drops lemon juice. Rub the flour into the butter with the tips of the fingers, add the sugar. Beat the yoke of egg with the lemon juice and water + with it mix the whole into a paste This short crust should be worked as little as possible Roll it out larger than
Szathmary Culinary Manuscripts and Cookbooks
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