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

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To Stew Chicken. 
Quarter them and put them into White Wine and water But most wine, and when they are Stewed tender, put in A bunch of Sweet herbs a blade or 2 of large Mace, a good Quantity of Sweet butter, a good deal of Parsley, thicken it With the rasping of a Manchett, you may put in a little Sage If you like it, Season your Chicken with Pepper, Salt and a Little Nut=meg, then lay marrow on the top of them which Must boile with the Yolks of Eggs, well beaten, Squeeze in The juice of a Lemmon, and garnish it with Parsley and Sliced Lemmon, round the Brime of the dish.__.__.__
To Stew Pigeons.__
Melt a good Quantity of Butter mix it with Parsley, Sorrell and Spinnag, which you must Scall in butter, then beat 4 or 5 Eggs, and put them in Some of the butter, and Greens, when it is cold, and put into Some of their Craws, with a bay leafe ot 2, leave out Some of it for Sawce, then Stew the Pigeons in as much Strong Gravy as will Cover them Burn some butter, and put to them Some Cloves, Mace, Salt Whole Pepper, Savory and a little Lemon peel a Sherlott Or 2, and when they are Stewed enough, put in a bit of Butter Rold up in flower with Some of the herbs you left Out, Sheak it up together and Serve it.__.__.__
To Stew a Hare.
As Soon as he is killed and Panched in the bloud, cut it to pieces, and put it to a bottle of Clarret, 3 ladle fulls of Gravy, let Stew, Leasurally 4 or 5 hours till its very tender, Then put in 2 or 3 Anchovies, a Sherlott or 2, a bunch of Sweet herbs, Whole White Pepper, a blade or 2 of Mace, a little Sliced Nut=megg and thicken it with a little Brown'd butter. Serve it with french bread for Sippotts Toasted and Sliced Lemmon on the top.__.__.__
To Stew Wild Fowle. 
Cut them into pieces or Quarters, when half roasted put them in Your Stew pan, with a little Strong broth, and Set it to Stew over the Fire a Quarter of an hour, put in a little Gravy a Lemmon sliced a glass of Clarret, thicken it up with a piece of butter rol'd in flower, Serve it with Sliced Lemmon, on the tp and round the Sides.__

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To Stew Chicken. Quarter them and put them into White Wine and water But most wine, and when they are Stewed tender, put in A bunch of Sweet herbs a blade or 2 of large Mace, a good Quantity of Sweet butter, a good deal of Parsley, thicken it With the rasping of a Manchett, you may put in a little Sage If you like it, Season your Chicken with Pepper, Salt and a Little Nut=meg, then lay marrow on the top of them which Must boile with the Yolks of Eggs, well beaten, Squeeze in The juice of a Lemmon, and garnish it with Parsley and Sliced Lemmon, round the Brime of the dish.__.__.__ To Stew Pigeons.__ Melt a good Quantity of Butter mix it with Parsley, Sorrell and Spinnag, which you must Scall in butter, then beat 4 or 5 Eggs, and put them in Some of the butter, and Greens, when it is cold, and put into Some of their Craws, with a bay leafe ot 2, leave out Some of it for Sawce, then Stew the Pigeons in as much Strong Gravy as will Cover them Burn some butter, and put to them Some Cloves, Mace, Salt Whole Pepper, Savory and a little Lemon peel a Sherlott Or 2, and when they are Stewed enough, put in a bit of Butter Rold up in flower with Some of the herbs you left Out, Sheak it up together and Serve it.__.__.__ To Stew a Hare. As Soon as he is killed and Panched in the bloud, cut it to pieces, and put it to a bottle of Clarret, 3 ladle fulls of Gravy, let Stew, Leasurally 4 or 5 hours till its very tender, Then put in 2 or 3 Anchovies, a Sherlott or 2, a bunch of Sweet herbs, Whole White Pepper, a blade or 2 of Mace, a little Sliced Nut=megg and thicken it with a little Brown'd butter. Serve it with french bread for Sippotts Toasted and Sliced Lemmon on the top.__.__.__ To Stew Wild Fowle. Cut them into pieces or Quarters, when half roasted put them in Your Stew pan, with a little Strong broth, and Set it to Stew over the Fire a Quarter of an hour, put in a little Gravy a Lemmon sliced a glass of Clarret, thicken it up with a piece of butter rol'd in flower, Serve it with Sliced Lemmon, on the tp and round the Sides.__