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

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Page 123

Put it into the pott with 2 or 3 bay leafes, as much Melted butter as will cover it, then set it in the Oven with Manchett bread, and when it is baked Take it out of the pott, and put it into the pott you intend to keep it in, poure the butter over it Keep back the Gravy, and if its not Season'd high Enough, Season it higher, cover it with Clarrified Butter, and the Same way pott trofts or Eeles only bone Them. 
To Pott Lobsters.
Boile them till they will Slip out of their Shells, then Season them with Mace, Salt, and pepper a little, Put them into a pott and cover them with the best Sweet butter you can gett, when they come out of The Oven, take them out of the pott, and clarrifie They Butter they was baked in and poure it over, And if there is not Butter enough to cover them, An Inch above the Lobster's, then clarrifie as much As will cover them well. 
To Pott Tongue.
Take Neats Tongue out of the pickle, when they Have layn long enough to look red, cut of the Roots and boile them till they will peel, then Season Them high with Salt, pepper, Cloves, Mace, Nut=megg, Rub it well in them, when they be hott, then put Them into a pott with as much clarrified butter As will cover them, Set them in the Oven, when Baked take them out, and put them in another Pott you intend to keep them in, poure out all the Butter keep back the Gravy, and melt as much more As will cover them an Inch above the Tongue, and you may fill the sides of the pott with Chicken and Pigeons.
Pott Beef like Venison.
Take a large piece of Vainly piece of Beefe, cut it Out into 3 or 4 pieces, skin and beat it with the Roleing pin, then take 2 peny worth of Salt peter

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Put it into the pott with 2 or 3 bay leafes, as much Melted butter as will cover it, then set it in the Oven with Manchett bread, and when it is baked Take it out of the pott, and put it into the pott you intend to keep it in, poure the butter over it Keep back the Gravy, and if its not Season'd high Enough, Season it higher, cover it with Clarrified Butter, and the Same way pott trofts or Eeles only bone Them. To Pott Lobsters. Boile them till they will Slip out of their Shells, then Season them with Mace, Salt, and pepper a little, Put them into a pott and cover them with the best Sweet butter you can gett, when they come out of The Oven, take them out of the pott, and clarrifie They Butter they was baked in and poure it over, And if there is not Butter enough to cover them, An Inch above the Lobster's, then clarrifie as much As will cover them well. To Pott Tongue. Take Neats Tongue out of the pickle, when they Have layn long enough to look red, cut of the Roots and boile them till they will peel, then Season Them high with Salt, pepper, Cloves, Mace, Nut=megg, Rub it well in them, when they be hott, then put Them into a pott with as much clarrified butter As will cover them, Set them in the Oven, when Baked take them out, and put them in another Pott you intend to keep them in, poure out all the Butter keep back the Gravy, and melt as much more As will cover them an Inch above the Tongue, and you may fill the sides of the pott with Chicken and Pigeons. Pott Beef like Venison. Take a large piece of Vainly piece of Beefe, cut it Out into 3 or 4 pieces, skin and beat it with the Roleing pin, then take 2 peny worth of Salt peter