Recipe book.

Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Recipe book. 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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    into small pieces, and chop the bones. Put the meat and bones into a saucepan with a large pinch of salt and \ pint cold water. Bring it slowly to a boil, skim it carefully, and let it simmer for 2\ hours, taking care that the steam does not escape. Strain off the meat and bones, skim off the fat. Chop the parsley finely, put it into the liquor, and heat it up again. Season to taste. Average cost 4d. SAGO MOULD. 3 ozs. fine sago. £ oz. white sugar, i pint milk. A little lemon rind. Wash the sago, put it with milk, sugar, and lemon rind (which must be very thinly peeled) into an enamelled sauce- pan, and simmer it till the sago is quite clear. It must be stirred or it may burn. Have ready a mould filled with cold water. When the sago is ready pour away the water, and put the sago into the wet mould. Let it get cold, and then turn it out. Average cost 2jd. STEWED SWEETBREAD. i sweetbread. Salt. A slice of toast. 2 peppercorns, i bayleaf. Milk. Soak the sweetbread in salt and water for i hour. Put it in a saucepan and cover it with cold water, boil it up, strain off the water, and cut off all the fat and gristle. Put it into a small saucepan, cover it with milk (half water may be used), add a little salt, the peppercorns and bayleaf, and simmer till quite tender. It will take about £ hour. Serve it on a slice of hot toast. Either strain the milk over it or thicken the milk first with a little flour. After taking out the bayleaf and peppercorns boil it well for 2 minutes and pour over the sweetbread. Cost, when in season, from 4d. to 6d. each sweetbread.