My receipt book : a treasury of six hundred receipts in cooking and preserving, &c., &c. : compiled entirely from private resources and personal experience / by a lady.

  • Lady
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: My receipt book : a treasury of six hundred receipts in cooking and preserving, &c., &c. : compiled entirely from private resources and personal experience / by a lady. Source: Wellcome Collection.

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

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    omon. and half a pint of stock or broth; simmer fifteen minutes, season with pepper and salt; mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar, stir over the fire a few minutes, rub the dish with shalot, and turn the fricassee into it. Minced Veal juhite. 149. —Mince lean veal with the ihopping knife, put it, having floured it well, into a stewpan, with half a pint of veal broth; if no broth, water, a blade of mace, some white pepper and salt, a saltspoonful of very finely-chopped lemon peel; let it simmer a few minutes, then add, just before serving, a teacupful of cream, and butter the size of a walnut. Serve with fried ham or bacon on the dish, and slices of lemon round. Minced Veal, hroivn. 150. —Proceed as in the last, but instead of broth or water put brown gravy or stock, a little mushroom ketchup and lemon pickle, and serve without any cream. Bonlettes of Veal. 151. —Cut some thin slices of veal from the leg, season with pepper, mace, a little shalot, and salt, all pounded fine; take some slices of ham the length of your finger, roll them inside the veal, confine them with a thread, dip in flour, fry in butter of a nice brown ; then put them in a stewpan with a little lemon pickle, the butter out of the pan, and half a pint of good gravy; simmer a few minutes, and serve very hot. An excellent side dish of Beef. 152. —Roast a tender piece of beef, lay fat bacon all over it, roll it in paper, baste it, and when dont cut two pounds in thin slices, lay them in a stewpan , take six cucumbers, peel them and chop them small, season with pepper and salt, stew them ten minutei in batter, drain the butter, dust them with flour, then
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