DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 84

84. To Make Doabe Beef
Take a rump of beef & bone it & lard it wt long bits of bakon & stuff it wt forsed meat & season it wt paper salt, nutmeg: in ye morning put it in to a stew pan wt a pint of Claret let it stew till it be tender yn make a [rague?] of a little batter browned wt flower yn put in some fors meat meat balls some morels & veal [sweebleds?] cut in squire pieces & fried 2 anchoves take some of ye grave yt coms out of ye beef & stew thees to gether so dish up ye beef wt it & a little lemon squeesed in.
To Grill Pidgeons.
For 6 pidgeons 2 anchoves some persly some paper, salt, vinagar & some sherlot mix all thees to gether yn put some in to Every pidgeons wt a bit of butter & yn tye up ye vent holes & lay ym on a gridiron turn ym Every minute or ye sase will be lost which is all ye should have
Sace for a Breast of veal
Take an anchoves one ongnion a spring of tim a little white paper some mace stew ys all to gether yn put to ys liquor a little grave a little vinegar & thicken it a little butter & garnish ye dish & meat wt lemon & hard eggs & sweetbreads cut in slices like [Dices?].

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84. To Make Doabe Beef Take a rump of beef & bone it & lard it wt long bits of bakon & stuff it wt forsed meat & season it wt paper salt, nutmeg: in ye morning put it in to a stew pan wt a pint of Claret let it stew till it be tender yn make a [rague?] of a little batter browned wt flower yn put in some fors meat meat balls some morels & veal [sweebleds?] cut in squire pieces & fried 2 anchoves take some of ye grave yt coms out of ye beef & stew thees to gether so dish up ye beef wt it & a little lemon squeesed in. To Grill Pidgeons. For 6 pidgeons 2 anchoves some persly some paper, salt, vinagar & some sherlot mix all thees to gether yn put some in to Every pidgeons wt a bit of butter & yn tye up ye vent holes & lay ym on a gridiron turn ym Every minute or ye sase will be lost which is all ye should have Sace for a Breast of veal Take an anchoves one ongnion a spring of tim a little white paper some mace stew ys all to gether yn put to ys liquor a little grave a little vinegar & thicken it a little butter & garnish ye dish & meat wt lemon & hard eggs & sweetbreads cut in slices like [Dices?].