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

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Page 101

Mock turtle of Cowes feet (excellent)
101
Take two of the brownest Cows feet you can get take out all the bones cut the feet in pieces about an inch square & put in all the brown bits you can find in the feet into the Turtle take 2 lb of veal & pick out half of the best of it and cut it into slices as for scotch Collops then take the bones of your feet & the remainder of your veal with 4 Anchovys & put into a sauce pan & let it boil two hours with some sweet Herbs & an onion then strain it of fry your veal then stew it 2 hours your feet wont take so long when it has stewed one hour add half a lb of Butter a large wine glass of white wine half a dozen oyster season it high with Cayanne pepper Catchup & salt. make some high seasoned force meat Balls with the above Herbs use [9?] Egg Balls your gray must be a quart in quantity when strained a bit of [bun?] never boiled in it & add a little lemon juice to it after it is strained. 
Mrs [Battin?]

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Mock turtle of Cowes feet (excellent) 101 Take two of the brownest Cows feet you can get take out all the bones cut the feet in pieces about an inch square & put in all the brown bits you can find in the feet into the Turtle take 2 lb of veal & pick out half of the best of it and cut it into slices as for scotch Collops then take the bones of your feet & the remainder of your veal with 4 Anchovys & put into a sauce pan & let it boil two hours with some sweet Herbs & an onion then strain it of fry your veal then stew it 2 hours your feet wont take so long when it has stewed one hour add half a lb of Butter a large wine glass of white wine half a dozen oyster season it high with Cayanne pepper Catchup & salt. make some high seasoned force meat Balls with the above Herbs use [9?] Egg Balls your gray must be a quart in quantity when strained a bit of [bun?] never boiled in it & add a little lemon juice to it after it is strained. Mrs [Battin?]