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

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Page 112

Then role up a piece of Butter in flower, and Sheak It up as thick as Cream Squeeze the Juice of a Lemmon over it, for a Side Dish, Slice a Lemmon round a bout it.__.__.__
A Friggasee of Eggs.
Boile them hard and cut them in long pieces Or Quarters into a Pint of White wine Season'd With Cloves, a blade of Mace, a little whole Pepper Scull a little Spinnage and make it look green With a pint of large Oysters, fry the largest To lay round the dish, then put the Eggs in your Stove pan, with all those things, a few Musheroms, Then role up a piece of butter in flower, and the Yolk of an Egg, Shake it up thick for Sawce, or You may make Gravy Sawce, Garnish Crisp Sippotts Lemmon and Parsley, a Gentile Side dish.__.__
A Millett of Eggs. 
Take what Quantity of Eggs you please, beat them Well, Season with Salt and a little Pepper, then Have your frying pan ready, with a great deal Of fresh butter, let it be thoroughly hott, then put in your Eggs, with 2 or 3 Spoon fulls of Strong Gravy and have ready cut Parsley, with a few leaves And throw over it, with the juice of an Orange Squees'd over it, A Side dish.__.__.__
A Salum Gunty. 
Take Chicken Rabbet or veal mixed very fine then Lay a layer of it, and a layer of hard Eggs Yolks, And a layer of the Whites, a layer of anchovies, a Layer of Lemmon, and a layer of all Sorts of Pickles, You have, and betwixt every rowe a layer of Spinnag Sorrell leaves Shread Small as the others, and when you have laid your dish all round, that its full, Only leave a place on top to Set an Orange and Lemmon in, Garnish with horse Radish and raspt

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Then role up a piece of Butter in flower, and Sheak It up as thick as Cream Squeeze the Juice of a Lemmon over it, for a Side Dish, Slice a Lemmon round a bout it.__.__.__ A Friggasee of Eggs. Boile them hard and cut them in long pieces Or Quarters into a Pint of White wine Season'd With Cloves, a blade of Mace, a little whole Pepper Scull a little Spinnage and make it look green With a pint of large Oysters, fry the largest To lay round the dish, then put the Eggs in your Stove pan, with all those things, a few Musheroms, Then role up a piece of butter in flower, and the Yolk of an Egg, Shake it up thick for Sawce, or You may make Gravy Sawce, Garnish Crisp Sippotts Lemmon and Parsley, a Gentile Side dish.__.__ A Millett of Eggs. Take what Quantity of Eggs you please, beat them Well, Season with Salt and a little Pepper, then Have your frying pan ready, with a great deal Of fresh butter, let it be thoroughly hott, then put in your Eggs, with 2 or 3 Spoon fulls of Strong Gravy and have ready cut Parsley, with a few leaves And throw over it, with the juice of an Orange Squees'd over it, A Side dish.__.__.__ A Salum Gunty. Take Chicken Rabbet or veal mixed very fine then Lay a layer of it, and a layer of hard Eggs Yolks, And a layer of the Whites, a layer of anchovies, a Layer of Lemmon, and a layer of all Sorts of Pickles, You have, and betwixt every rowe a layer of Spinnag Sorrell leaves Shread Small as the others, and when you have laid your dish all round, that its full, Only leave a place on top to Set an Orange and Lemmon in, Garnish with horse Radish and raspt