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

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Page 10

in put in a pint of Strong Broth 1/2pint of Fyall Wine, a little Liquor of Oysters a Bunch of sweet Thyme, 3 or four Shallots a little Lemon peal, & little pepper and salt with Nutmegg, let it Stand on a Quick fire 1/4 of an Hour and put to it the Yolk of 4 Eggs well beaten, two Anchovyes Minc'd beat it all well together w/t a little Minc'd Thyme, on a Quick fire till it beginns to be thick, and put it in a dish of Syppits, then put on it some Meat Balls fryed, Garnish your Dish w/t what you please
23rd To Coller Veal
Take out ye Bones of a Breast of Veal, season it w/t Salt Nutmegg & sweet Herbs, Role it up with force Meat and bind it with Tape
24th Queen Cake
1 1/2 lb flour 1 1/2 lb Butter, 1 1/2 lb Sugar, 9 Eggs, 1 lb Currants 1 ounce Cinnamon, & some Rose Water, break your Butter in your Eggs till your Butter hath Drunk up all your Eggs, and then mix altogether Bake them on little Pans
25th Almond

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in put in a pint of Strong Broth 1/2pint of Fyall Wine, a little Liquor of Oysters a Bunch of sweet Thyme, 3 or four Shallots a little Lemon peal, & little pepper and salt with Nutmegg, let it Stand on a Quick fire 1/4 of an Hour and put to it the Yolk of 4 Eggs well beaten, two Anchovyes Minc'd beat it all well together w/t a little Minc'd Thyme, on a Quick fire till it beginns to be thick, and put it in a dish of Syppits, then put on it some Meat Balls fryed, Garnish your Dish w/t what you please 23rd To Coller Veal Take out ye Bones of a Breast of Veal, season it w/t Salt Nutmegg & sweet Herbs, Role it up with force Meat and bind it with Tape 24th Queen Cake 1 1/2 lb flour 1 1/2 lb Butter, 1 1/2 lb Sugar, 9 Eggs, 1 lb Currants 1 ounce Cinnamon, & some Rose Water, break your Butter in your Eggs till your Butter hath Drunk up all your Eggs, and then mix altogether Bake them on little Pans 25th Almond