Manuscript Cookbook 215

ReadAboutContentsHelp

Pages

ksul-uasc-mscc215_041
Complete

ksul-uasc-mscc215_041

notice as it works over to fill it /if no wine is left/ with sugar'd water. 12 months in the cask before bottling Parsnips newly taken up.

Carrot wine the same

Last edit over 3 years ago by JoRose
ksul-uasc-mscc215_042
Complete

ksul-uasc-mscc215_042

16. To Hash Neat's Cheek

Cut it in slices. Pepper, salt, & flour in Then cut an onion or two in thin slices, & flour them on both sides. Fry them quite brown, then put in your meat just to warm through. Add ketchup to yout taste.

Last edit over 3 years ago by JoRose
ksul-uasc-mscc215_043
Blank Page

ksul-uasc-mscc215_043

This page is blank

Last edit over 3 years ago by JoRose
ksul-uasc-mscc215_044
Blank Page

ksul-uasc-mscc215_044

This page is blank

Last edit over 3 years ago by JoRose
ksul-uasc-mscc215_045
Complete

ksul-uasc-mscc215_045

Mincemeat 17.

1 lb Beef, 1 lb Suet, 2 lbs currants, 1 lb jar Raisins chop'd fines, 1 lb Apples, 1 lb moist Sugar, 1/4 oz mace, & Nutmeg, a small quantity of cinnamon & cloves, 1/2 Pint Port, 1/2 pt sherry a 1/4 pt Brandy, add candid Peal when the Pies are made.

Last edit over 3 years ago by JoRose
Displaying pages 41 - 45 of 82 in total