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

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Page 97

Some Spinnage a little Thime and Savory , Some Sherlott, put In Some Salt and Pepper, breake in 6 yolks of Eggs, and Work the meat altogether, very well into a great ball, then Take a Cabbage, open the leaves, and cut in a hole to put in the Meat, and Shape it long ways like the body of a Duck, and boile a Ducks head, and Set it over a little [illegible], then bind the Body up close in a Cloth and tye it up hard and boile it well And have in readiness Sausages fryed, and dipt in the yolks of Eggs with a little flower, a grated Nutmeg with a good deal of butter, and Pickles, Serve it.__.__.__.__
A Monnastick. 
Take a Quart of Rice, and 2 of Strong Gravy, Set it over the Fire very high, let it Stew leasurally but not boile, then Put in an Onion thick with Cloves, a little whole Mace, whole Pepper and Salt, Season it high, and put in a bunch of Sweet Herbs, with a large Pullet, fill the belly with force Meat and Oysters, with half a pound of midling bacon, let these Stew together till its tender, and about the thickness of a Hasty pudding, then put in your force Meate balls that You have fryed, and Some you must have Stewed in it, then take It up and beat the yolks of 3 or 4 Eggs, with a Quarter of a pound of butter, rold up in flow, and Shaked up together Well with the Juice of a Lemmon, then dish it with the Fowle and Bacon force meat balls all round it garnish With Raspt Lemmon; Serve it.__ __ __ __ __
Scotch Scollops.
Cut of as much of a leg of veal as you think fitt into thin Slices beat it with your roleing pin, Scotch it with a knife Lard it with Lemmon peel, a little Thime and Bacon, Then take Sweet Margorum, Savory, Parcly, Young Onion Salt Pepper, a little Lemmon peel, Shread them fine and rub the meat very well with them, then dip the meat in Yolks of Eggs, and a little flower, then fry them in a little fresh Butter, and when they are fryed enough take them out of the pan and have ready a pint of good Strong Gravy, and dissolve in it Some Anchovies, a Glass of Clarret, a Sherlott or two, with a Lemmon wrung into it, with Some Shread upon it, let it Stew between 2 dishes and beat a piece of butter with the yolk of an Egg to thicken up, then Power it over the meat with Crispt bacon, fryed Oysters, Mushrooms, veal Sweetbread Pull'd in little pieces force meat balls, garnish with HorseRadish, Barberries and flowers, Serve it.__.__.__

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Some Spinnage a little Thime and Savory , Some Sherlott, put In Some Salt and Pepper, breake in 6 yolks of Eggs, and Work the meat altogether, very well into a great ball, then Take a Cabbage, open the leaves, and cut in a hole to put in the Meat, and Shape it long ways like the body of a Duck, and boile a Ducks head, and Set it over a little [illegible], then bind the Body up close in a Cloth and tye it up hard and boile it well And have in readiness Sausages fryed, and dipt in the yolks of Eggs with a little flower, a grated Nutmeg with a good deal of butter, and Pickles, Serve it.__.__.__.__ A Monnastick. Take a Quart of Rice, and 2 of Strong Gravy, Set it over the Fire very high, let it Stew leasurally but not boile, then Put in an Onion thick with Cloves, a little whole Mace, whole Pepper and Salt, Season it high, and put in a bunch of Sweet Herbs, with a large Pullet, fill the belly with force Meat and Oysters, with half a pound of midling bacon, let these Stew together till its tender, and about the thickness of a Hasty pudding, then put in your force Meate balls that You have fryed, and Some you must have Stewed in it, then take It up and beat the yolks of 3 or 4 Eggs, with a Quarter of a pound of butter, rold up in flow, and Shaked up together Well with the Juice of a Lemmon, then dish it with the Fowle and Bacon force meat balls all round it garnish With Raspt Lemmon; Serve it.__ __ __ __ __ Scotch Scollops. Cut of as much of a leg of veal as you think fitt into thin Slices beat it with your roleing pin, Scotch it with a knife Lard it with Lemmon peel, a little Thime and Bacon, Then take Sweet Margorum, Savory, Parcly, Young Onion Salt Pepper, a little Lemmon peel, Shread them fine and rub the meat very well with them, then dip the meat in Yolks of Eggs, and a little flower, then fry them in a little fresh Butter, and when they are fryed enough take them out of the pan and have ready a pint of good Strong Gravy, and dissolve in it Some Anchovies, a Glass of Clarret, a Sherlott or two, with a Lemmon wrung into it, with Some Shread upon it, let it Stew between 2 dishes and beat a piece of butter with the yolk of an Egg to thicken up, then Power it over the meat with Crispt bacon, fryed Oysters, Mushrooms, veal Sweetbread Pull'd in little pieces force meat balls, garnish with HorseRadish, Barberries and flowers, Serve it.__.__.__