DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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To Stew Oysters
Set on the fire a pint of oysters with [illegible] liquor, a [illegible] half a pint of white wine, a [few?] corns of white [pepper?], 3 or 4 blades of [illegible] a little salt to season it a piece of sweet butter, let them stew softly till they are enough, about a quarter of an hour, then [roll?] up a piece of butter in flower, shake them up well together, lay [suppotts?] in your dish, if you fry them, save the largest, and dip them in yolks of eggs and flower, and if you save them for a side dish, melt butter very thick with 2 or 3 spoonfulls of strong gravy to pour over them, garnish it with [illegible] and they are very [illegible] and pretty. 
A Butterd Crabb
Take out the meat clean and cleanse it from all the skins, put it into a sauce pan, with a quarter of a pint of white wine, one anchovy [illegible] in it, a little nutmeg a few crumbs of white bread, let them [illegible] fire and heat them together, for [illegible], then stir in the yolk of an egg and take about 3 ounces of sweet butter going first beaten, and stirr them well together, so put in the shell again, serve it, this is but for one crab if you doe 2 double the quantity, a side dish.
A Sauce for Boiled Fish
Take a ladle full of strong broth, half a pint of gravy put it into a stew pan, put to it a bunch of sweet herbs, [shallot?] anchovy, a quantity of horse radish [illegible], let it stew a quarter of an hour then draw it up thick with two spoonfuls of butter strain it of and put in a pint of shrimps, and as many oysters pour it all over the fish, and serve it with sliced lemmon you may lay round it all sorts of fried [fish?] or spitcock [illegible] dip some oysters in the yolks of eggs and fry them to lay on the top.

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To Stew Oysters Set on the fire a pint of oysters with [illegible] liquor, a [illegible] half a pint of white wine, a [few?] corns of white [pepper?], 3 or 4 blades of [illegible] a little salt to season it a piece of sweet butter, let them stew softly till they are enough, about a quarter of an hour, then [roll?] up a piece of butter in flower, shake them up well together, lay [suppotts?] in your dish, if you fry them, save the largest, and dip them in yolks of eggs and flower, and if you save them for a side dish, melt butter very thick with 2 or 3 spoonfulls of strong gravy to pour over them, garnish it with [illegible] and they are very [illegible] and pretty. A Butterd Crabb Take out the meat clean and cleanse it from all the skins, put it into a sauce pan, with a quarter of a pint of white wine, one anchovy [illegible] in it, a little nutmeg a few crumbs of white bread, let them [illegible] fire and heat them together, for [illegible], then stir in the yolk of an egg and take about 3 ounces of sweet butter going first beaten, and stirr them well together, so put in the shell again, serve it, this is but for one crab if you doe 2 double the quantity, a side dish. A Sauce for Boiled Fish Take a ladle full of strong broth, half a pint of gravy put it into a stew pan, put to it a bunch of sweet herbs, [shallot?] anchovy, a quantity of horse radish [illegible], let it stew a quarter of an hour then draw it up thick with two spoonfuls of butter strain it of and put in a pint of shrimps, and as many oysters pour it all over the fish, and serve it with sliced lemmon you may lay round it all sorts of fried [fish?] or spitcock [illegible] dip some oysters in the yolks of eggs and fry them to lay on the top.