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

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Lemmon peel Sweet herbs, Salt, Pepper, Oysters, agood Deal of Marrow or beef Suet, patt all these into a Morter, Beat it very fine altogether, Stuff it into your meat a Gain, and Sticth it up with a good Strong thread, to keep your meat in, then put it into your dish, and wash it over With Pie yolks of Eggs to bind it, and drudge it, with flower Amd lay a piece of butter all about it, bake it or roast it, but Its very good baked,less trouble, and have ready Stowed Oysters, in White wine and a blade of the [Mace?], with the Largest fryed, with Anchovy [?], Musheroms with a Good Quantity of Strong Gravy. [?] it._._._._
THE Same way youmaydoe a Logg of Lamb, and make A [Friggasee?] of the Loyn, eat it out into Small thin pieces Season it with SAlt, Pepper, Beaton Cloves, Mace, Nut=megg, A few Sweet herbs Peas, then fry it in Clarrified butter, and [?] fry'd enough power the butter out and wipe The pan clean and put in a pint of Strong Gravy, and a Quarter of a pint of White Wine for [], then let your Lambe Stow in the Gravy, and throw in a few Musherom's A few Oysters with [?] liquor, an Anchovy, [?] piece of butter in [?], the yolk of an EGg, and Squeeze in The juice of a Lemmon, Garnish with horse Radish, Lemmon and flower's, and the Logg of Mutton or Lamb IsPepper to place in the middle of a dish of [?] Mutton
Veal ALLAMOD
Take a large fillet of veal cut out the bones and [?] hard skin, then take Salt, PEpper, Cloes and Maes, pound your Spice and mix them together, then take Tyme, [?], Sherlott, Lemmon peel, Shread them very Small, and mix Them with the Seasoning, then take half a pound of Bacon, Cut of the [?] and [?], and cut it into thin pieces, almost As [?] as your finger, and as broad as your two fingers, and rob it up in the seasoning and [?] it up site, in the Same fashion as [twas?] before, wash it all over with the Yolks of Eggs well beaten, put it into a dish and bake it, With pieces of butter all over it, and when it is cone out Of the Oven take the Veal out, and Serve it with Strong Gravy [Sauce?], and if you pott it, tye it over with a double Cap Paper, put in 2 Pound of butter, keep back the Gravy as much as will cover an Inch a bow your Meat, and As you use it cut it out in Slices, and sat it with Pyle and Vinegar, orthe Juice of a Lemmon, pour it...

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Lemmon peel Sweet herbs, Salt, Pepper, Oysters, agood Deal of Marrow or beef Suet, patt all these into a Morter, Beat it very fine altogether, Stuff it into your meat a Gain, and Sticth it up with a good Strong thread, to keep your meat in, then put it into your dish, and wash it over With Pie yolks of Eggs to bind it, and drudge it, with flower Amd lay a piece of butter all about it, bake it or roast it, but Its very good baked,less trouble, and have ready Stowed Oysters, in White wine and a blade of the [Mace?], with the Largest fryed, with Anchovy [?], Musheroms with a Good Quantity of Strong Gravy. [?] it._._._._ THE Same way youmaydoe a Logg of Lamb, and make A [Friggasee?] of the Loyn, eat it out into Small thin pieces Season it with SAlt, Pepper, Beaton Cloves, Mace, Nut=megg, A few Sweet herbs Peas, then fry it in Clarrified butter, and [?] fry'd enough power the butter out and wipe The pan clean and put in a pint of Strong Gravy, and a Quarter of a pint of White Wine for [], then let your Lambe Stow in the Gravy, and throw in a few Musherom's A few Oysters with [?] liquor, an Anchovy, [?] piece of butter in [?], the yolk of an EGg, and Squeeze in The juice of a Lemmon, Garnish with horse Radish, Lemmon and flower's, and the Logg of Mutton or Lamb IsPepper to place in the middle of a dish of [?] Mutton Veal ALLAMOD Take a large fillet of veal cut out the bones and [?] hard skin, then take Salt, PEpper, Cloes and Maes, pound your Spice and mix them together, then take Tyme, [?], Sherlott, Lemmon peel, Shread them very Small, and mix Them with the Seasoning, then take half a pound of Bacon, Cut of the [?] and [?], and cut it into thin pieces, almost As [?] as your finger, and as broad as your two fingers, and rob it up in the seasoning and [?] it up site, in the Same fashion as [twas?] before, wash it all over with the Yolks of Eggs well beaten, put it into a dish and bake it, With pieces of butter all over it, and when it is cone out Of the Oven take the Veal out, and Serve it with Strong Gravy [Sauce?], and if you pott it, tye it over with a double Cap Paper, put in 2 Pound of butter, keep back the Gravy as much as will cover an Inch a bow your Meat, and As you use it cut it out in Slices, and sat it with Pyle and Vinegar, orthe Juice of a Lemmon, pour it...