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

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To Hash a Calves Head.
Take a Calves head half boile it, cut it out in Pieces and take a pint of great Oysters, with Half a pound of butter, Some large Mace a bunch of Sweet herbs, talke halfe a pint of White wine Some Anchovies, put it between 2 dished and Stew it tender, boile the brains with Sage and Pasley by themselves, then put Scotch Scollops in the Bottom if the dish, with bits of fry'd bacon, with A good piece amongst the meat, with a good Quantity of Marrow boiled with blanched allmonds and Cheese Nutts, the Yolks of hard Eggs and Fryed Sausages, role up a good piece of buteer in flower And thicken it up together in butter, and lay the bacon And Oysters on top, and the rest rounf a bout, Serve it.
To Hash a Leg of Mutton.
Cut the flesh of a legg of Mutton neither fatt nor Skin, beat it with the back of a Chopping knife, but Not to pieces, then put it into a dish raw, it being First rubbed with Garlick, put liquor into it With a little Onion, put in the middle a Small Handfull of Sweet herbs fryed up, and Some Salt Cover it and let it Stew till it changes Collour, from the bloud about a Quarter of an hour, then put in A Quarter of a pint of White wine, 2 or 3 blades of Mace, 2 Anchovied be dissolved, then take out the Onion And herbs, and put the meat, and liquor in another Dish, Serve it.__.__.__
To Hash a Shoulder of Mutton. 
Halfe roast it, cut it into pieces as big as Oysters, Put it into a Stew pan, with Some Strong broth Gravy and Clarrett, Sherlott, Anchovies, a bunch of Sweet Herbs a hand full of Oysters with their liquor, 2 peny Worth of ______ Some of them cut Small and the rest Sheakeing it when you Serve it let them Stew, till They be be thoroughly hot, then role up a piece of butter In flower, Sheak it ip thick together, Serve it on Sippotts, Garnish With Veal Sweett bread spulled in pieces, and Sliced Lemmon all over it.

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To Hash a Calves Head. Take a Calves head half boile it, cut it out in Pieces and take a pint of great Oysters, with Half a pound of butter, Some large Mace a bunch of Sweet herbs, talke halfe a pint of White wine Some Anchovies, put it between 2 dished and Stew it tender, boile the brains with Sage and Pasley by themselves, then put Scotch Scollops in the Bottom if the dish, with bits of fry'd bacon, with A good piece amongst the meat, with a good Quantity of Marrow boiled with blanched allmonds and Cheese Nutts, the Yolks of hard Eggs and Fryed Sausages, role up a good piece of buteer in flower And thicken it up together in butter, and lay the bacon And Oysters on top, and the rest rounf a bout, Serve it. To Hash a Leg of Mutton. Cut the flesh of a legg of Mutton neither fatt nor Skin, beat it with the back of a Chopping knife, but Not to pieces, then put it into a dish raw, it being First rubbed with Garlick, put liquor into it With a little Onion, put in the middle a Small Handfull of Sweet herbs fryed up, and Some Salt Cover it and let it Stew till it changes Collour, from the bloud about a Quarter of an hour, then put in A Quarter of a pint of White wine, 2 or 3 blades of Mace, 2 Anchovied be dissolved, then take out the Onion And herbs, and put the meat, and liquor in another Dish, Serve it.__.__.__ To Hash a Shoulder of Mutton. Halfe roast it, cut it into pieces as big as Oysters, Put it into a Stew pan, with Some Strong broth Gravy and Clarrett, Sherlott, Anchovies, a bunch of Sweet Herbs a hand full of Oysters with their liquor, 2 peny Worth of ______ Some of them cut Small and the rest Sheakeing it when you Serve it let them Stew, till They be be thoroughly hot, then role up a piece of butter In flower, Sheak it ip thick together, Serve it on Sippotts, Garnish With Veal Sweett bread spulled in pieces, and Sliced Lemmon all over it.