DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700s

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a pint & half of Medeira as much of the Broth as will cover it let it stew till tender it will take four or five hours doing when almost Enough scum it & thicking it with flour mixt with some Veal Broth about the thickness of a [Grieasey?]. let your force meat ball be fryd about the size of a walnut & be stewd half hour with the rest the yolks of 12 Eggs then put your stew which is cald the Callepash into the back shell with the Eggs all over and put it in the oven to brown [ro?] do it with a Salamander  the [Callepy?] must be slasht in sevral Places and moderately seasond with Pieces of Butter mint with chopt thyme Parsly onions salt white Pepper & mace Beatin a little Coyan put a Piece in each slash some over & dust of flour then Bake it in a tin or Iron Driping Pan in a quick Oven the back shell which is the Callopash must be seasond as the [callepy?] Backt in a Driping Pan set upright an hour n half will Bake it it [must?] be don before the stews put in the fins when Biold very tender to be taking out of the soop put in a stew pan with some good Veal Gravy not high Colour'd a little Madera wine season & thicken like the Callepash & seared in a dish by it self the Lights heart & Liver may be done the same way only a little higher seasond or the Lights heart may stewd with the Callepash a taking out before you put in the shell with a little of the sauce ading a little more seasonig and dish it by itself the Veal Part may be made [Griandor?] or scocth scoleps of the Liver should never be stewd with callepasp but drest by itself after any manner you like Except you seperate the Lights & heart from the Callepash & then always serve them together in one dish take care to stran the soop & serve it in a tureen or China Bowl

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a pint & half of Medeira as much of the Broth as will cover it let it stew till tender it will take four or five hours doing when almost Enough scum it & thicking it with flour mixt with some Veal Broth about the thickness of a [Grieasey?]. let your force meat ball be fryd about the size of a walnut & be stewd half hour with the rest the yolks of 12 Eggs then put your stew which is cald the Callepash into the back shell with the Eggs all over and put it in the oven to brown [ro?] do it with a Salamander the [Callepy?] must be slasht in sevral Places and moderately seasond with Pieces of Butter mint with chopt thyme Parsly onions salt white Pepper & mace Beatin a little Coyan put a Piece in each slash some over & dust of flour then Bake it in a tin or Iron Driping Pan in a quick Oven the back shell which is the Callopash must be seasond as the [callepy?] Backt in a Driping Pan set upright an hour n half will Bake it it [must?] be don before the stews put in the fins when Biold very tender to be taking out of the soop put in a stew pan with some good Veal Gravy not high Colour'd a little Madera wine season & thicken like the Callepash & seared in a dish by it self the Lights heart & Liver may be done the same way only a little higher seasond or the Lights heart may stewd with the Callepash a taking out before you put in the shell with a little of the sauce ading a little more seasonig and dish it by itself the Veal Part may be made [Griandor?] or scocth scoleps of the Liver should never be stewd with callepasp but drest by itself after any manner you like Except you seperate the Lights & heart from the Callepash & then always serve them together in one dish take care to stran the soop & serve it in a tureen or China Bowl