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M. J. Delaney cookbook, 1933
Page 124
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onions, cut the celery in small pieces and brown lightly in the bacon fat after the liver is removed. Add the tomatoes, carrots, cut green beans, parsley and bay leaf. Stir and let boil for a few minutes. Pour over the meat, cover, and bake slowly for 2 hours. Shoulder of Pork. Pineapple Dressing. 4 lbs. Shoulder of Pork, Boned 2 cups Soft Bread Crumbs 1 (No. 2) Can Crushed Pineapple Juice 1/2 Lemon
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onions, cut the celery in small pieces and brown lightly in the bacon fat after the liver is removed. Add the tomatoes, carrots, cut green beans, parsley and bay leaf. Stir and let boil for a few minutes. Pour over the meat, cover, and bake slowly for 2 hours. Shoulder of Pork. Pineapple Dressing. 4 lbs. Shoulder of Pork, Boned 2 cups Soft Bread Crumbs 1 (No. 2) Can Crushed Pineapple Juice 1/2 Lemon
Szathmary Culinary Manuscripts and Cookbooks
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