Folio 2. Page 10. Verso
Dublin Core
Title
Folio 2. Page 10. Verso
Subject
Recipe to Stew French Beans
Description
Continued from Folio 2. Page 9. Verso
tolerably thick- then take out the ham
& parsley & fill your patties, cover them &
serve them up- the Salpicon patties are done
the same way only instead of fowl take a
sweetbread of veal cut into small dice, with
some boile’d ham cut in the same manner
toss it up white, & with it fill your patties.
To stew french beans
Take a little bit of lean ham or bacon, a little
onion & sellery- put them into a stew pan
with some butter & and let them fry a little.
then put in some cream/or milk/according
to the quantity of beans you want- shake
in a little flour- season it with pepper
& salt & keep it stirring till it is well
mixe’d- then strain it off & let your
french beans be boil’d, not too much
throw them in & let them stew till they are
tender- before they are sent up- stir in
a very little vinegar- they are to be moist
but not too much liquor in the dish
The same receipt will do for colly flower the vinegar exepted-
tolerably thick- then take out the ham
& parsley & fill your patties, cover them &
serve them up- the Salpicon patties are done
the same way only instead of fowl take a
sweetbread of veal cut into small dice, with
some boile’d ham cut in the same manner
toss it up white, & with it fill your patties.
To stew french beans
Take a little bit of lean ham or bacon, a little
onion & sellery- put them into a stew pan
with some butter & and let them fry a little.
then put in some cream/or milk/according
to the quantity of beans you want- shake
in a little flour- season it with pepper
& salt & keep it stirring till it is well
mixe’d- then strain it off & let your
french beans be boil’d, not too much
throw them in & let them stew till they are
tender- before they are sent up- stir in
a very little vinegar- they are to be moist
but not too much liquor in the dish
The same receipt will do for colly flower the vinegar exepted-
Creator
Charlotte Starkie
Publisher
Gillespie Family
Date
1782 to 1808
Rights
Site licence
Language
English
Type
Paper document
Text Item Type Metadata
Text
tolerably thick- then take out the ham & parsley & fill your patties- the Salpicon patties are done the same way only instead of fowl take a sweetbread of veal cut into small dice, with some boil[e]’d ham cut in the same manner- toss it up white & with it fill your patties.
To stew french beans Take a little bit of lean ham or bacon, a little onion & sellery- put them into a stewpan with some butter & and let them fry a little. then put in some cream/or milk/according to the quantity of beans you want- shake in a little flour- season it with pepper & salt & keep it stirring till it is well mix’d- then strain it off & let your french beans be boil’d, not too much throw them in & let them stew till they are tender- before they are sent up- stir in a very little vinegar- they are to be moist but not too much liquor in the dish
The same receipt will do for colly flower the vinegar exepted-
The same receipt will do for colly flower the vinegar exepted-
"white" seems to not make sense but looks like what was written. With the veal it is assumed the mix goes pale when well mixed.
Sending it up gives a clear view of a downstairs basement kitchen.
Could one think of a pulley operated lift to the dining room where it is collected by the butler and maids for serving up?
We know the butler and cook had their own rooms, from the house plans of the time
Sending it up gives a clear view of a downstairs basement kitchen.
Could one think of a pulley operated lift to the dining room where it is collected by the butler and maids for serving up?
We know the butler and cook had their own rooms, from the house plans of the time
Original Format
Paper document
Files
Collection
Citation
Charlotte Starkie, “Folio 2. Page 10. Verso,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/54.
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