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

  • MacIver, Susanna.
Date:
1782
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 Leeds Library. The original may be consulted at The University of Leeds Library.

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    as many round pieces off the ear as you can ; cut out the black of the eyes, and flice them into rings ; cut the fkinny pieces about an inch long, and fome a little longer ; fome about the breadth of a flraw, and fome of them broader; cut the flefhy parts of the head pretty finall; have fome beef-flock ; boil a blade of mace, a little lemon-peel, and a fprig of winter favory in it ; flrain it off; clarify it with the wThite of eggs, and run it through a jelly-bag ; cut the pallet into fmall fquares ; put all the meat in the flock, and feafon it with a little white pepper and fait; let it boil until the flock is well foaked in ; put a little of the thinneft of it into the bottom of a flone bowl, and let it cool ; take fome pickled bit- root and pickled cucumber; cut them in fuch fliapes as that you can lay them in the form of a flower on the jelly, that is, in the bottom of the bowl ; lay a tire of the flew-meat o- ver it: as you lift the meat, pick out the rounds of the ears and eyes, and lay them afide on a plate; lay on