Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh.

  • MacIver, Susanna
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and pastry, as taught and practised by Mrs. Maciver, teacher of those arts in Edinburgh. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    them well; take a ftewpan, brown a lit- tle butter with flour, put in a row of beef, with pepper, fait, and f]iced, oni- ons ; repeat the fame till your ftewpan is near full; add two fpoonfuls of wa- ter to a middle-ftzed difh. Cover the the pan clofely on a clear fire ; fhaking the pan never take off the cover. Ten minutes will do them. To make Beef Collops. Cut thin dices of a tender piece of beef pretty long, and about three inches broad; cfut the fat pieces feparate from the lean ; beat them with the rolling pin; put a bit of fat on every piece of lean ; feafon them with fait and mixed fpices ; roll every one up like a collar ; pack them clofe to one another in a pot- ting can ; put butter above and below them; then tie them clofe up with coarle paper; put them into the oven, and bake them until they are enough. If you eat them hot, pour off all their own juice, and fcum off all the fat; thicken it with a little butter wrought in
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