Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    minced meat. When cold take a spoonful of the mixture and roll into shape; dip them in' the beaten yolk of egg and cracker crumbs, drop into boiling lard, cook a light brown. This receipt makes one and one- half dozen. Sweet Breads.—Parboil till quite tender and se t away to cool. Fry them a nice brown, season with pepper (red) and salt. For the gravy half a teacupful of the thin part of tomato, cooked, two tablespoonfuls or more of wine; thicken with butter and flour; sea- son with a little pinch of ground cloves, allspice, red a nd black pepper, and salt. Put back in the gravy, stew five minutes ; serve hot. Oyster PatS.—(Philadelphia.)—To fifty oysters (drained,) simmer plump, fifteen or twenty minutes; a large quarter of a pound of butter, mixed with two teaspoonfuls of flour. Stir into the oysters a small quantity of nutmeg, the yolks of two well beaten eggs, half a teaspoonful of vinegar stirred in the eggs, a little parsley chopped fine, red pepper and salt. Stir all with the oysters while cooking ten minutes. Have ready baked a very fine puff paste, and add this to it with a top crust. Veal Pate.—Three and a half pounds lean, raw veal, chopped fine, with a slice of salt pork, two eggs,