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

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[Rold?] up in flower, the yolk of an egg, stirr it a bout, till its as think as creame, and [wring?] in the juice of lemmon, take care you dont crudle it, then [scall?] a little spinnage, cut it and throw over it, with some musheroms a few capons [shread?] small [illegible] it with [illegible] and oysters, if you have with with their liquor [illegible].
Friggasee of Musheroms
Take the largest and thickest musheroms you can get, with some small ones amongst them then cut the largest in 4 handsome pieces, as soon as they come it, peel them and throw them into water and salt, let them lie in it almost half and hour, then take them out and out them in a [silvor?] or [illegible] mettle skillet, and stew them in their own liquor and a little cream and when they are very white and cut hard they are all [illegible] enought, [illegible] then halfe and hour will stew them then strain them out into a seive, and take a quarter of a pint of the liquor they were stewed in , and a quarter of a pint of white wine as much strong gravy, boile all the [illegible] together, with a little whole white pepper, mace, and nutmegg 2 anchovies one sprigg of thime a [shalot?] or 2, season it very high with [illegible] things, when it boils wole together, strain out the juice anchovy bones and shalott, and put it in your stew pan again with your musheroms to it and have ready the yolks of 3 eggs, the quantity of [illegible] much butter and egg rold up in flower beat it well with a spoonfull of cream and so [shoak?] it together musheroms and all very thick that it may hang about the [friggly?], and scall a little spinnage and [sheak?] over it.
To force a legg of mutton
Take a large legg of mutton, cut a long on the back, take out all the meat you can get, take care you don't deface the meat on the other side, then chop the meat fine with 3 anchovies [illegible], and take a little beaten cloves, mace, nutmegg, onion, a little

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[Rold?] up in flower, the yolk of an egg, stirr it a bout, till its as think as creame, and [wring?] in the juice of lemmon, take care you dont crudle it, then [scall?] a little spinnage, cut it and throw over it, with some musheroms a few capons [shread?] small [illegible] it with [illegible] and oysters, if you have with with their liquor [illegible]. Friggasee of Musheroms Take the largest and thickest musheroms you can get, with some small ones amongst them then cut the largest in 4 handsome pieces, as soon as they come it, peel them and throw them into water and salt, let them lie in it almost half and hour, then take them out and out them in a [silvor?] or [illegible] mettle skillet, and stew them in their own liquor and a little cream and when they are very white and cut hard they are all [illegible] enought, [illegible] then halfe and hour will stew them then strain them out into a seive, and take a quarter of a pint of the liquor they were stewed in , and a quarter of a pint of white wine as much strong gravy, boile all the [illegible] together, with a little whole white pepper, mace, and nutmegg 2 anchovies one sprigg of thime a [shalot?] or 2, season it very high with [illegible] things, when it boils wole together, strain out the juice anchovy bones and shalott, and put it in your stew pan again with your musheroms to it and have ready the yolks of 3 eggs, the quantity of [illegible] much butter and egg rold up in flower beat it well with a spoonfull of cream and so [shoak?] it together musheroms and all very thick that it may hang about the [friggly?], and scall a little spinnage and [sheak?] over it. To force a legg of mutton Take a large legg of mutton, cut a long on the back, take out all the meat you can get, take care you don't deface the meat on the other side, then chop the meat fine with 3 anchovies [illegible], and take a little beaten cloves, mace, nutmegg, onion, a little