DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jos. Forbes cookbook, circa 1790s

Transcribe
Translate

Page 9

and skim them clean & set them on again, so do till your Cherries are clean & your syrop Gelly, then put 'em into your Potts, ye next day paper em up close Strow in the Sugar now and then when it's aBoiling
21st To Pott Beef
Take a Rump of Beef, cut out all ye Strings and Skin, beat your Meat with a Roling pin, season it with peper & salt, Sift a little Sanders among your seasonings to colur it put it down in a Pott as close as you can lay it, your fat over it put as much Cloves as you will, cover it over close wi Paper, bake it wi a [illegible] of Bread, when it's Baked, pour all your Liquor from it, [take?] off ye skim and fat, wash your Meat wt your hands, till it comes to peast, taking out all of the Strings you can find, take out all your fat of the Liquor that it was Bak'd in & work it among your meat, put none of your Gravy for it will make it sour then put it in a Pott close 
22nd To make a Fricassee of Lamb or Chickens
Take a hind Quarter of Lamb, that is small, young, and fatt, [and] cut it into Slyces, & put it into a Stew pan or Frying Pan & put it on a Quick fire, let it fry till it is almost enough, then put

Saving...

and skim them clean & set them on again, so do till your Cherries are clean & your syrop Gelly, then put 'em into your Potts, ye next day paper em up close Strow in the Sugar now and then when it's aBoiling 21st To Pott Beef Take a Rump of Beef, cut out all ye Strings and Skin, beat your Meat with a Roling pin, season it with peper & salt, Sift a little Sanders among your seasonings to colur it put it down in a Pott as close as you can lay it, your fat over it put as much Cloves as you will, cover it over close wi Paper, bake it wi a [illegible] of Bread, when it's Baked, pour all your Liquor from it, [take?] off ye skim and fat, wash your Meat wt your hands, till it comes to peast, taking out all of the Strings you can find, take out all your fat of the Liquor that it was Bak'd in & work it among your meat, put none of your Gravy for it will make it sour then put it in a Pott close 22nd To make a Fricassee of Lamb or Chickens Take a hind Quarter of Lamb, that is small, young, and fatt, [and] cut it into Slyces, & put it into a Stew pan or Frying Pan & put it on a Quick fire, let it fry till it is almost enough, then put