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McQueen family cookbook item 4, Scotland, 1870s
Page 25
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Clarified Fat Cut the fat in small pieces. Put them in a stewpan + cover it with cold water. Bring it slowly to the boil. Carefully take off the scum. Add cold water to bring up more scum. Keep the lid off all the time. Let it boil dry. It will take 3 or 4 hours. Stock for Soup 4 lbs skim beef. Cut the meat from the bones + take out the marrow + fat + break the bone in pieces. Put on the meat + bones with 5 pints cold water + 1/2 teaspoonful salt. Let it come to the boil very slowly (over two or 3 page)
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Clarified Fat Cut the fat in small pieces. Put them in a stewpan + cover it with cold water. Bring it slowly to the boil. Carefully take off the scum. Add cold water to bring up more scum. Keep the lid off all the time. Let it boil dry. It will take 3 or 4 hours. Stock for Soup 4 lbs skim beef. Cut the meat from the bones + take out the marrow + fat + break the bone in pieces. Put on the meat + bones with 5 pints cold water + 1/2 teaspoonful salt. Let it come to the boil very slowly (over two or 3 page)
Szathmary Culinary Manuscripts and Cookbooks
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