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

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Page 110

Take it out and hang it in a Smoakey Chimney As you doe Bacon, and Lay under it a whisp of wet Hay which you must Set on fire to Smoak your Legg with, and when its dryed and your intend To boile it put it in a Kittle with a good deale Of hay, and you may hang Some hey feed in a Bag in the kittle, you may eat it hott with fowle, Or cold like West phlia ham.__.__.__
To Make Romkey's. 
Take a Pound of Cheshire Chees and Scrap it fine Into a morter, put in the Yolks of 2 Eggs, grate in a peny loafe put in a Quarter of a pound of butter So beat them all together, and pat some White Bread very well, and Spread it upon your toast, Then put them between 2 dishes with fire under And a top when they are brown Send them to the Table, as a Gentile Side dish, and these are to be Done in a Dutch Stew, without they are not to be done. 
To Collar a Breast of Mutton. 
Take a large breast of Mutton take of the red Skin And all the bones, and Grissles, then take White Bread with a little beaten Cloves and Mace, the yolks of 2 or 3 hard Eggs, a little Lemmon peel, then Take some Sweet herbs, and dip the ends of them And mix them with Eggs and Spice, and a little Salt, Pepper, and all Spice make you meat ly flat And even, then wash and bone 5 Anchovies and Lay up and down your meat, and Strew your Seasoning over it, then role it up like a Collar and bind it with Course taps, bake boile or roast It, then cut it into 3 Collars, and lay it into your Dish with Strong Gravy Sawce, with anchovies, Dissolved, with fryed Oysters, a Side dish____ But if for a Standign dish then Serve it with Cuttletts and Sparrow Grass, Colly flowers, Cabbage or whats in Season, with force Meat balls, and Black and White puddings round it.__

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Take it out and hang it in a Smoakey Chimney As you doe Bacon, and Lay under it a whisp of wet Hay which you must Set on fire to Smoak your Legg with, and when its dryed and your intend To boile it put it in a Kittle with a good deale Of hay, and you may hang Some hey feed in a Bag in the kittle, you may eat it hott with fowle, Or cold like West phlia ham.__.__.__ To Make Romkey's. Take a Pound of Cheshire Chees and Scrap it fine Into a morter, put in the Yolks of 2 Eggs, grate in a peny loafe put in a Quarter of a pound of butter So beat them all together, and pat some White Bread very well, and Spread it upon your toast, Then put them between 2 dishes with fire under And a top when they are brown Send them to the Table, as a Gentile Side dish, and these are to be Done in a Dutch Stew, without they are not to be done. To Collar a Breast of Mutton. Take a large breast of Mutton take of the red Skin And all the bones, and Grissles, then take White Bread with a little beaten Cloves and Mace, the yolks of 2 or 3 hard Eggs, a little Lemmon peel, then Take some Sweet herbs, and dip the ends of them And mix them with Eggs and Spice, and a little Salt, Pepper, and all Spice make you meat ly flat And even, then wash and bone 5 Anchovies and Lay up and down your meat, and Strew your Seasoning over it, then role it up like a Collar and bind it with Course taps, bake boile or roast It, then cut it into 3 Collars, and lay it into your Dish with Strong Gravy Sawce, with anchovies, Dissolved, with fryed Oysters, a Side dish____ But if for a Standign dish then Serve it with Cuttletts and Sparrow Grass, Colly flowers, Cabbage or whats in Season, with force Meat balls, and Black and White puddings round it.__