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

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Page 96

96
And meat tender, and if there is a gret deale more of The liquor than will make an end of Stewing it, Then take as much of it up as you think fitt Before you put in your wine, and other things Then put all the addition and let it Stew till you See the Liquor begin to thicken and tast well of the Spice, then take it up and take out the bag Leafe Sherlott and herbs, and you may eat it cold Or hott as you please.
An Olear.
Take 12 Pigeons 6 Chicken, pull the Pigeons, dry them
and put them in whole, Scall the Chicken, cut them in
Halves roast a Rabbott cut in pieces as long as the joynt
of your finger boile a [Neakes?] Tongue very tender, cut it
In thin Slices as big as half a Crown, with Sweet bread.
Pull'd in little pieces, put into all this meat a quart of 
Carrott, and 3 pints of Strong gravy, let it Slend Softly
with the meat, put to it a little whole Pepper, 4 Ounces
3 Cloves of Garlick peeld, 9 or 10 Anchovies, Parsly,
Thime, Margorum, and Savory tyed in a bunch, let all
These Stove together, till the meat is allmost enough,
Then put in a good many Capers Shread Small, 20
Pickled Oysters with 2 or 3 Spoonfulls of a Liquor
3 or 4 blades of larg Mace, the peel of a lemmon
Shread a Lemmon and halfe cut into pieces as big
as dice, mix all those well together, then beat 12 Eggs
Into the Liquor Let them Scall in it to thicken it, rub
The dish you put the meat in with Garlick, then build
The meat up in a heap and pourr the Liquor over it,
Then lay upon the meat Marron being first boild,
Oysters fryed Lemmon Sliced, Mace and Sausages,
Crisp bacon, and balls made of grated bread, a little
Clovs Mace, and Salt, and a few marygolds Shread,
Wet them with the yolks of Eggs, role them in balls,
and boile them before you lay them on, and cut 
Them if you please and lay them upon the meat,
With blanched beans, and french beans, Serve it.
A Hogoo
Take a Legg of Mutton take of the Skin a whole with
The upper Nuckle, then take the flesh with a pound
of beef suet and shread them very fine, then take

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96 And meat tender, and if there is a gret deale more of The liquor than will make an end of Stewing it, Then take as much of it up as you think fitt Before you put in your wine, and other things Then put all the addition and let it Stew till you See the Liquor begin to thicken and tast well of the Spice, then take it up and take out the bag Leafe Sherlott and herbs, and you may eat it cold Or hott as you please. An Olear. Take 12 Pigeons 6 Chicken, pull the Pigeons, dry them and put them in whole, Scall the Chicken, cut them in Halves roast a Rabbott cut in pieces as long as the joynt of your finger boile a [Neakes?] Tongue very tender, cut it In thin Slices as big as half a Crown, with Sweet bread. Pull'd in little pieces, put into all this meat a quart of Carrott, and 3 pints of Strong gravy, let it Slend Softly with the meat, put to it a little whole Pepper, 4 Ounces 3 Cloves of Garlick peeld, 9 or 10 Anchovies, Parsly, Thime, Margorum, and Savory tyed in a bunch, let all These Stove together, till the meat is allmost enough, Then put in a good many Capers Shread Small, 20 Pickled Oysters with 2 or 3 Spoonfulls of a Liquor 3 or 4 blades of larg Mace, the peel of a lemmon Shread a Lemmon and halfe cut into pieces as big as dice, mix all those well together, then beat 12 Eggs Into the Liquor Let them Scall in it to thicken it, rub The dish you put the meat in with Garlick, then build The meat up in a heap and pourr the Liquor over it, Then lay upon the meat Marron being first boild, Oysters fryed Lemmon Sliced, Mace and Sausages, Crisp bacon, and balls made of grated bread, a little Clovs Mace, and Salt, and a few marygolds Shread, Wet them with the yolks of Eggs, role them in balls, and boile them before you lay them on, and cut Them if you please and lay them upon the meat, With blanched beans, and french beans, Serve it. A Hogoo Take a Legg of Mutton take of the Skin a whole with The upper Nuckle, then take the flesh with a pound of beef suet and shread them very fine, then take