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

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A little whole Pepper and Salt 2 or 3 Bay leaves, Some Large Mace a little White Wine, let them Stew very Leasurally for about a Quarter of an hour, take your Oysters out and let your liquor boile longer, then when They are both cold put them into long potts, and Set them by for use
Oysters Loves.
Take french Rolles, cut a little round hole on the top as big as Halfe a Crown, then take out all the Crumb, take heed you Dont break the Crust of the Loaf then Stew Some oysters in Their own liquor and a blad of Mace, a little whole Pepper Salt Nut=megg, and White Wine, Scim it well and thicken it With a piece of butter, rold up in flower, then fill up the roles With it and put on the piece again you cut out, and put it in A [illegible] dish, melt butter thick and power into them, Set them in the Oven to Crisp, let your Oven be So hot as for Orange Pudding, a Gentile Side Dish.__.__.__.__.__.__
Pease Pottage.
Take a Quart of White Pease, boile them in 4 or 5 Quarts of Water, Strain them out, and put in a pint of Strong broth, Half a pint of Gravy 30 force meat balls, a little Spirmint cut Small, with a handfull of Spinnage cut larg, halfe a pouns of fatt Bacon boil'd and cut into Small pieces, boile it up thick, garnish it with Crisp Bacon and Some of the balls, Serve it
White Soop.
Take 4 Pounds of Course Beefe, 3 of Mutton, Set it on the fire With about 6 or 7 Quarts of Water, Set it on high and let it Boile leasurally Scim it very clean, Set it on at 8 aclock and At 10 take it out in a Tray, and cut of a bout half a pound of each of the pieces to place in the middle of the dish, but a Young fowle will doe better, boil'd in the broth, then take a little of the Liquor and beat out all the goodness, of the meat, And put it into the pott again, with the liquor, then take a Bout a Spoonfull of Oat meal and 10 Corns of White Pepper, About a Quarter of a pound of midling Bacon, with a Carrot and a turnip, cut into pieces, then put in half your Soop herbs, which must be a handfull of Spinnage, and a Little Sorrell a little White wine, beat a hard lettice, a Leek, a Carrott, a Turnip, Just cut the herbs and put in Halfe at 10 Clock with the Liquor, then about Eleven Put in the rest of the herbs, and so let it boile till 12, Over a Slow fire, then take it of and put in your soop With the fowle or the Meat, and Bacon in the middle, and The Carrot and turnip, let it Stand over the [Stove?], till

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A little whole Pepper and Salt 2 or 3 Bay leaves, Some Large Mace a little White Wine, let them Stew very Leasurally for about a Quarter of an hour, take your Oysters out and let your liquor boile longer, then when They are both cold put them into long potts, and Set them by for use Oysters Loves. Take french Rolles, cut a little round hole on the top as big as Halfe a Crown, then take out all the Crumb, take heed you Dont break the Crust of the Loaf then Stew Some oysters in Their own liquor and a blad of Mace, a little whole Pepper Salt Nut=megg, and White Wine, Scim it well and thicken it With a piece of butter, rold up in flower, then fill up the roles With it and put on the piece again you cut out, and put it in A [illegible] dish, melt butter thick and power into them, Set them in the Oven to Crisp, let your Oven be So hot as for Orange Pudding, a Gentile Side Dish.__.__.__.__.__.__ Pease Pottage. Take a Quart of White Pease, boile them in 4 or 5 Quarts of Water, Strain them out, and put in a pint of Strong broth, Half a pint of Gravy 30 force meat balls, a little Spirmint cut Small, with a handfull of Spinnage cut larg, halfe a pouns of fatt Bacon boil'd and cut into Small pieces, boile it up thick, garnish it with Crisp Bacon and Some of the balls, Serve it White Soop. Take 4 Pounds of Course Beefe, 3 of Mutton, Set it on the fire With about 6 or 7 Quarts of Water, Set it on high and let it Boile leasurally Scim it very clean, Set it on at 8 aclock and At 10 take it out in a Tray, and cut of a bout half a pound of each of the pieces to place in the middle of the dish, but a Young fowle will doe better, boil'd in the broth, then take a little of the Liquor and beat out all the goodness, of the meat, And put it into the pott again, with the liquor, then take a Bout a Spoonfull of Oat meal and 10 Corns of White Pepper, About a Quarter of a pound of midling Bacon, with a Carrot and a turnip, cut into pieces, then put in half your Soop herbs, which must be a handfull of Spinnage, and a Little Sorrell a little White wine, beat a hard lettice, a Leek, a Carrott, a Turnip, Just cut the herbs and put in Halfe at 10 Clock with the Liquor, then about Eleven Put in the rest of the herbs, and so let it boile till 12, Over a Slow fire, then take it of and put in your soop With the fowle or the Meat, and Bacon in the middle, and The Carrot and turnip, let it Stand over the [Stove?], till