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

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Page 109

Sawce for Boil'd Mutton.
Take a little White wine a ladlefull of Strong broth, and An Anchovy beat up with a little butter, put in 2 peney Worth of Capers cut Small put it all over your meat and Serve it.__.__.__
To Burn Butter. 
Take a Good piece of butter, put it into a pan, and let it be All melted, then Sheak in Some flower in it and Stirr it about With the Ladle, and throw in a Ladle full of Gravy, and let it boile Up and this is fit for any french dish to thicken up the Sawce. 
Gravy to Keep.
Take a Course piece of Beefe of Mutton or what you have Cover it with water, when it have boiled a while take out The Meat, beat it well and cut it into pieces to let out The Gravy then put it in again with a bunch of Sweet Herbs, a little whole Pepper an Onion, Some Salt, let it Stew but not boile, and when you find it is of a good Collour, and enough take it up, Strain it into an Earthen Pan, let it Stand to be cold, then take of all the fatt and Keep it one week, under another, and if in the Summer You find it chang, boile it up again, and if for a brown Friggasee, burn the butter black in your frying pan, Sheak In a little flower as it boiles, then put in the Gravy and Clarrett, So Sheak up the Friggasee, and if for a White, melt Your butter with a Spoonfull or 2 of Cream with the yolk of an Egg and White Wine.__.__.__
To Draw Gravy.
Take 2 pounds of lean Beefe cut it into pieces or thin Slices, and beat it with a knife, and then fry it brown On both Sides, then take 2 Quarts of Strong broth and pour Round your pan, by degrees and put in a pint of Clarrett, 6 Anchovies let it boile till it comes to 2 Quarts again, Then Serve it.__.__.__
Leg of Mutton Like West falia ham
Cut a legg of Mutton into the Shape of a West falia ham, and Make the brine of 2 parts, Salt Peter, and the othe bay Salt, let it lye in the pickle a Fortnight or 3 Weeks, then

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Sawce for Boil'd Mutton. Take a little White wine a ladlefull of Strong broth, and An Anchovy beat up with a little butter, put in 2 peney Worth of Capers cut Small put it all over your meat and Serve it.__.__.__ To Burn Butter. Take a Good piece of butter, put it into a pan, and let it be All melted, then Sheak in Some flower in it and Stirr it about With the Ladle, and throw in a Ladle full of Gravy, and let it boile Up and this is fit for any french dish to thicken up the Sawce. Gravy to Keep. Take a Course piece of Beefe of Mutton or what you have Cover it with water, when it have boiled a while take out The Meat, beat it well and cut it into pieces to let out The Gravy then put it in again with a bunch of Sweet Herbs, a little whole Pepper an Onion, Some Salt, let it Stew but not boile, and when you find it is of a good Collour, and enough take it up, Strain it into an Earthen Pan, let it Stand to be cold, then take of all the fatt and Keep it one week, under another, and if in the Summer You find it chang, boile it up again, and if for a brown Friggasee, burn the butter black in your frying pan, Sheak In a little flower as it boiles, then put in the Gravy and Clarrett, So Sheak up the Friggasee, and if for a White, melt Your butter with a Spoonfull or 2 of Cream with the yolk of an Egg and White Wine.__.__.__ To Draw Gravy. Take 2 pounds of lean Beefe cut it into pieces or thin Slices, and beat it with a knife, and then fry it brown On both Sides, then take 2 Quarts of Strong broth and pour Round your pan, by degrees and put in a pint of Clarrett, 6 Anchovies let it boile till it comes to 2 Quarts again, Then Serve it.__.__.__ Leg of Mutton Like West falia ham Cut a legg of Mutton into the Shape of a West falia ham, and Make the brine of 2 parts, Salt Peter, and the othe bay Salt, let it lye in the pickle a Fortnight or 3 Weeks, then