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

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Page 108

Them, Set them by the fire and have in readiness Half a pint of White wine, a few Capers, Shread 2 Yolks of Eggs, beat with a little Nut=megg and Salt, wipe the pan and put in the Sawce and The liquor they were fryed in, Stirr it with a Spoon all one way till it be thick, then put in Your Meat Stirr it all together, dish it with Lemmon and Parsley, Serve it.__.__.__
To Fry Beefe.
Cut the Stakes of your Rump, beat them with your Roleing pin, fry them in half a pint of Ale, __ Sprinkle them with Salt, and an Onion, chopt Small, when they are almost enough, cut a little Time Savory, Parsley, and Sherlott, with a little Vinegar and Nut=megg, then role up a piece of butter in flower Sheake it up thick and Serve it./.__.__.__ Take Beefe Stakes of the ribb, half boile them, put Them into your Stew pan, Cover them with Strong Gravy Season your Gravy high, when they are enough, role Up a piece of butter in flower, and the yolk of an Egg, and put it in and Sheak it up together, Serve it. And if in hast you may draw Gravy of a bullocks Kidney, cut it in pieces, Season it high with Pepper And Salt, put it in your Stew pan with just water Enough to cover it with an Onion, and a bunch of Sweet herbs, put in a piece of butter to draw the Gravy from the Kidneies, and it will be strong Gravy.__
Sawce for boild Chicken Green Geese and Lambe. 
Take a pound of butter and draw it up Quick With a little strong broth put in a little Vinegar or Lemmon juice a little Parsley boiled, and cut Small and put it in, if in time of yeare Scall Grapes and Goosberried and put it in.__.__.__

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Them, Set them by the fire and have in readiness Half a pint of White wine, a few Capers, Shread 2 Yolks of Eggs, beat with a little Nut=megg and Salt, wipe the pan and put in the Sawce and The liquor they were fryed in, Stirr it with a Spoon all one way till it be thick, then put in Your Meat Stirr it all together, dish it with Lemmon and Parsley, Serve it.__.__.__ To Fry Beefe. Cut the Stakes of your Rump, beat them with your Roleing pin, fry them in half a pint of Ale, __ Sprinkle them with Salt, and an Onion, chopt Small, when they are almost enough, cut a little Time Savory, Parsley, and Sherlott, with a little Vinegar and Nut=megg, then role up a piece of butter in flower Sheake it up thick and Serve it./.__.__.__ Take Beefe Stakes of the ribb, half boile them, put Them into your Stew pan, Cover them with Strong Gravy Season your Gravy high, when they are enough, role Up a piece of butter in flower, and the yolk of an Egg, and put it in and Sheak it up together, Serve it. And if in hast you may draw Gravy of a bullocks Kidney, cut it in pieces, Season it high with Pepper And Salt, put it in your Stew pan with just water Enough to cover it with an Onion, and a bunch of Sweet herbs, put in a piece of butter to draw the Gravy from the Kidneies, and it will be strong Gravy.__ Sawce for boild Chicken Green Geese and Lambe. Take a pound of butter and draw it up Quick With a little strong broth put in a little Vinegar or Lemmon juice a little Parsley boiled, and cut Small and put it in, if in time of yeare Scall Grapes and Goosberried and put it in.__.__.__