Trim & lay in stewpan,
over a slice of fat Bacon
add:
whole pepper,
salt,
an onion stuck with cloves
a sliced carrot,
some celery,
& a bunch sweet herbs.
moisten with a little stock &
braise for an hour.
When enough done, pull out the bones,
put between 2 dishes,
under a weight &
remain till quite cold.
Then trim carefully,
brush over with clarified butter,
cover with breadcrumbs,
& broil, or bake,
serve very hot
with a good pat butter &
juice of a lemon under it & a good
[page missing]
Back to Dinner Recipe List
This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.