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Penelope Pemberton cookbook, Dec. 19, 1716
Page 97
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or friein pan with ye chickins & shake ym together tel lye are thick anoufe: before yu put ye sase to ye chickins yu must slise nere halfe a pound of good sweet buter into ye sase yn put it to ye chickins & shake ym over ye fier tel ye are thick anoufe let ym not be to longe lest ye cordle power it quick into ye dish: garnish with veale bals some round some longe fride: oysters scollops moshuroms slist lemon & all sorts of pickl & sarve it quick lest it cordle/ys bit is part of ye frickise of chickins To Frickise rabets Take 3 cuple of rabets clane ym well from ye blod cut ym in peeses & hack ym with ye back of a knife: take ye uper part of ye careces mash & boyle it with a litle water into strong brouth at ye later end put in a bunch of time & a litle margerom salt to tast it some anchove let them boyle together a litle: & rune it through a sive yn frie ye rabit as yu do chickin & ceep it warme tell yu have fride all: yn take it clere from ye fat yn clane ye friein pan put yr rabit to it & a pint or more of ye stronge broth or more as yu think ye shold want give ym a stewe together tel yu think ye rabit be anoufe yn take ym of ye fier
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or friein pan with ye chickins & shake ym together tel lye are thick anoufe: before yu put ye sase to ye chickins yu must slise nere halfe a pound of good sweet buter into ye sase yn put it to ye chickins & shake ym over ye fier tel ye are thick anoufe let ym not be to longe lest ye cordle power it quick into ye dish: garnish with veale bals some round some longe fride: oysters scollops moshuroms slist lemon & all sorts of pickl & sarve it quick lest it cordle/ys bit is part of ye frickise of chickins To Frickise rabets Take 3 cuple of rabets clane ym well from ye blod cut ym in peeses & hack ym with ye back of a knife: take ye uper part of ye careces mash & boyle it with a litle water into strong brouth at ye later end put in a bunch of time & a litle margerom salt to tast it some anchove let them boyle together a litle: & rune it through a sive yn frie ye rabit as yu do chickin & ceep it warme tell yu have fride all: yn take it clere from ye fat yn clane ye friein pan put yr rabit to it & a pint or more of ye stronge broth or more as yu think ye shold want give ym a stewe together tel yu think ye rabit be anoufe yn take ym of ye fier
Szathmary Culinary Manuscripts and Cookbooks
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