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Alice Electa Pickard recipe book, 1868
Page 5
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Broth, or English Stock. Prof. Blot. 3 pounds corn beef 2 ounces of beef to 1 lb. beef (no more) 3 quarts cold water Salt Sit on a good fire - after 30 or 40 minutes it may boil Then remove & strain Add 1 gill cold water & 1/2 carrot 1/2 as much turnip 1 leek 1 onion with 2 cloves stuck in it 2 or 3 stalks parsley 1 stalk celery Let simmer about 5 hours. The quicker it is cooked the longer it keeps-- Always strain. Chops. Prof. Blot. Butter in skillet. Put in chops with pepper & salt on both sides. [Turandeau?] Prof. Blot. 1 & 1/2 inch thick veal from leg - Salt pork cut in narrow strips and drawn through holes in leg. - Tablespoon butter in same pan -- Place on fire, when melted add a middling sliced onion, as much carrot 1 half bay leaf 1 clove 2 sticks parsley, then the meat -- over all 1 gill broth -- After cooking 10 minutes - if needed add more broth, baste with flour and cold water to gravy, & strain over the meat.
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Broth, or English Stock. Prof. Blot. 3 pounds corn beef 2 ounces of beef to 1 lb. beef (no more) 3 quarts cold water Salt Sit on a good fire - after 30 or 40 minutes it may boil Then remove & strain Add 1 gill cold water & 1/2 carrot 1/2 as much turnip 1 leek 1 onion with 2 cloves stuck in it 2 or 3 stalks parsley 1 stalk celery Let simmer about 5 hours. The quicker it is cooked the longer it keeps-- Always strain. Chops. Prof. Blot. Butter in skillet. Put in chops with pepper & salt on both sides. [Turandeau?] Prof. Blot. 1 & 1/2 inch thick veal from leg - Salt pork cut in narrow strips and drawn through holes in leg. - Tablespoon butter in same pan -- Place on fire, when melted add a middling sliced onion, as much carrot 1 half bay leaf 1 clove 2 sticks parsley, then the meat -- over all 1 gill broth -- After cooking 10 minutes - if needed add more broth, baste with flour and cold water to gravy, & strain over the meat.
Szathmary Culinary Manuscripts and Cookbooks
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