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

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Page 102

To [Ragow?] a Breast of Veal
Halfe roast it, then cut it into 3 pieces, and have ready as much strong gravy as will cover it, put it into your stew pan, season it high with peppper, cloves, mace, and mutmeggs, a sherlott of 2, a little lemmon peel, musheroms, oysters, [fryed] and stewed sweet breads, skin'd and pull'd in pieces, and  and when it's enough fry your oysters with crispt bacon and force meat balls, and for a white [ragow?] take the same ingredients, only boile the breast of veal in halfe milk and water, with a buch of sweet herbs, a little lemmon peel, mace, whole pepper a bay leafe or two, the when it enough [illegible] it over with the yolk of eggs and a piece of butter rold up in flower, with 2 or 3 spoonfulls of cream thickned up together, serve it.
To [Ragow?] a neck of veal
Cut a large neck of veal into stakes, flat them with a roleing pin, then season it with salt, pepper, cloves, and mace, lard them with bacon, lemmon peel and thime, dip them in the yolk of eggs, then take a sheet of large cap [illegible], turn it up at the four corners like a dripping pan, butter it and pin it tite, rubb the grid with grid iron with butter then put on your stakes over a soft fire of charcoles or wood coale let them boyle leasurally keeping them [illegible] and turn'd to keep in the gravy and when you think they are enough have ready as much strong gravy as you think fit, season it pretty high put in some musheroms and what pickles you have with stew'd and fry'd oysters and force meat balls dip'd in the yolks of eggs, and flower to [illegible] round and on top of your dish and if you would have it a brown ragow, put in carrott, and if white put in white wine with the yolk of an egg, beat up with 2 or 3 spoonfulls of cream and you may place in the middle of the dish a young fowle or phesant with force meat in their bollies, or [illegible] pigoons. Serve it.

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To [Ragow?] a Breast of Veal Halfe roast it, then cut it into 3 pieces, and have ready as much strong gravy as will cover it, put it into your stew pan, season it high with peppper, cloves, mace, and mutmeggs, a sherlott of 2, a little lemmon peel, musheroms, oysters, [fryed] and stewed sweet breads, skin'd and pull'd in pieces, and and when it's enough fry your oysters with crispt bacon and force meat balls, and for a white [ragow?] take the same ingredients, only boile the breast of veal in halfe milk and water, with a buch of sweet herbs, a little lemmon peel, mace, whole pepper a bay leafe or two, the when it enough [illegible] it over with the yolk of eggs and a piece of butter rold up in flower, with 2 or 3 spoonfulls of cream thickned up together, serve it. To [Ragow?] a neck of veal Cut a large neck of veal into stakes, flat them with a roleing pin, then season it with salt, pepper, cloves, and mace, lard them with bacon, lemmon peel and thime, dip them in the yolk of eggs, then take a sheet of large cap [illegible], turn it up at the four corners like a dripping pan, butter it and pin it tite, rubb the grid with grid iron with butter then put on your stakes over a soft fire of charcoles or wood coale let them boyle leasurally keeping them [illegible] and turn'd to keep in the gravy and when you think they are enough have ready as much strong gravy as you think fit, season it pretty high put in some musheroms and what pickles you have with stew'd and fry'd oysters and force meat balls dip'd in the yolks of eggs, and flower to [illegible] round and on top of your dish and if you would have it a brown ragow, put in carrott, and if white put in white wine with the yolk of an egg, beat up with 2 or 3 spoonfulls of cream and you may place in the middle of the dish a young fowle or phesant with force meat in their bollies, or [illegible] pigoons. Serve it.