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PEACH CORDIAL

(Pastry Cakes) - (Seventy-five Receipts For Pastry Cakes, And Sweetmeats)







Take a quart of fresh mushrooms. Peel them and cut off the stems.
Season them with pepper and salt. Put them in a sauce-pan or
skillet, with a lump of fresh butter the size of an egg, and
sufficient cream or rich milk to cover them. Put on the lid of the
pan, and stew the mushrooms about a quarter of an hour, keeping
them well covered or the flavour will evaporate.
When you take them off the fire, have ready one or two beaten
eggs. Stir the eggs gradually into the stew, and send it to table
in a covered dish.

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Peach Cordial

Take ripe juicy peaches--wash and wipe them, to get off the down--gash

them to the stone. Put to each peck of peaches a gallon of French

brandy, and cover them up tight. Let the whole remain a couple of

months, then drain the brandy free from the peaches--add sufficient cold

water to render it of the strength of good white wine, and to every

three gallons of it put four pounds of sugar. Stir it up well--let it

remain a couple of days, stirring it up well each day, then turn it into

a wine cask, and close it tight.









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