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

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Page 92

Cover the fish, let it boile very fast before you put them in, then fry them till they are brown and as yellow as Gold, Then take hem out and lay them upon a fish plate, to drain till they are cold, make your pickle thus. Take Salt, Pepper, White Wine, Vinegar, Cloves, Mace and Nut meggs, boile it together, very well, put it into a broad Earthen Pan, they your fish may [lye?] at their full length, Let your Liquor be cold before you put them in and Let them lye in it 4 or 5 days, Garnish with lemmon peel, fennell, and flowers, a [Gentile?] Side Dish
To [Malarate?] Carps Mullet or [gurnet?]  
Take 2 quarts of vinegar the best you can get, and a quart of [illegible] of Bay's and Rosemary, 3 ounces of [illegible] pepper and salt, let them [seeth?] together, with a bunch of sweet herbs till it's strong of the herbs and pepper, then fry your fish in oyle or [clarrified?] butter, very brown, then set them to cool, put in your fish in an Earthen Vessell, and they they are Both cold, strain the pickle into them, cover it very [illegible], and if your fish be sound and in right season they will keep 2 or 3 months in the pickle and be very good eat them with oyle vinegar or lemmon.
To pickle lobsters
Boile them with salt and water till they will slip out of their shells, then take the tail out as whole as you can put them into half white wine and half water, with mace whole pepper colves, a bay leafe or two, mushroms capors [maugar?], a spring of rosemary [illegible] your pickles with a very [illegible] cucumbers, then put them in cold, give them a boile in your liquor when its almost ready, and if it be not to keep it long, put in the bodies of the lobsters when they are both cold. Pot them up for [illegible].
To pikle oysters
take the largest oysters you can get, open whole without splitting, save the liquor and dip your oysters in it that they may be clean from the shell and when the liquor is setted pour it of to the oysters, and put in

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Cover the fish, let it boile very fast before you put them in, then fry them till they are brown and as yellow as Gold, Then take hem out and lay them upon a fish plate, to drain till they are cold, make your pickle thus. Take Salt, Pepper, White Wine, Vinegar, Cloves, Mace and Nut meggs, boile it together, very well, put it into a broad Earthen Pan, they your fish may [lye?] at their full length, Let your Liquor be cold before you put them in and Let them lye in it 4 or 5 days, Garnish with lemmon peel, fennell, and flowers, a [Gentile?] Side Dish To [Malarate?] Carps Mullet or [gurnet?] Take 2 quarts of vinegar the best you can get, and a quart of [illegible] of Bay's and Rosemary, 3 ounces of [illegible] pepper and salt, let them [seeth?] together, with a bunch of sweet herbs till it's strong of the herbs and pepper, then fry your fish in oyle or [clarrified?] butter, very brown, then set them to cool, put in your fish in an Earthen Vessell, and they they are Both cold, strain the pickle into them, cover it very [illegible], and if your fish be sound and in right season they will keep 2 or 3 months in the pickle and be very good eat them with oyle vinegar or lemmon. To pickle lobsters Boile them with salt and water till they will slip out of their shells, then take the tail out as whole as you can put them into half white wine and half water, with mace whole pepper colves, a bay leafe or two, mushroms capors [maugar?], a spring of rosemary [illegible] your pickles with a very [illegible] cucumbers, then put them in cold, give them a boile in your liquor when its almost ready, and if it be not to keep it long, put in the bodies of the lobsters when they are both cold. Pot them up for [illegible]. To pikle oysters take the largest oysters you can get, open whole without splitting, save the liquor and dip your oysters in it that they may be clean from the shell and when the liquor is setted pour it of to the oysters, and put in