Posted by: hearttohearthcookery | May 16, 2013

First the Butter and Nutmeg?

  Read an old receipt (recipe) in its entirety prior to starting as they are not like modern recipes written in order of addition of ingredients always.  The receipt, To make a green sauce, states to put thereto (to the juice of sorrel), a little vinegar, sugar and two hard eggs minced small, a little butter and grated nutmeg.  In the redware skillet, I started with melting a little butter and adding grated nutmeg to infuse the flavor to the butter.

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