p. 36

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50
To make beef Stakes [montipetre?]
[reicpts?]
Cut the stake ^[tolerable?] thick, beat them well with a rolling
pin, put them on the grid iron & warm them
a little, baste them with butter, put them on
again & broil them well, baste them 3 or 4 times
while broiling.

To make stuffing
Bake the bread in small pieces, cut up a small
onion, fry the bread & onion in batter, add a lit
tle salt & pepper then make it in a dish

To make a Transparent pudding
Beat ten eggs well, beat one lb of loaf sugar
with 1/2 a nutmeg a little mace & one lb of butter
pour them all in a bellmettal skillet with 1/2
a glap of wine, stir it over a slow fire, untie it
looks like honey, pour it out to cool, & then out
it in your paste.

To make milk Pudding
Boil the milk well thicken it with flour until it
in tolerably thick put a lb of butter, nine eggs 1/2 a
nutmeg & some orange peel, put it in a deep dish & bake it

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