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

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Page 125

And Salt, then Put them in a Skillet with water Enough to cover it, then put in an Oinon and a bunch Of Sweet herbs, and let them Stand, and Scum them Clean, and when all the goodness is boild out of the Bones Strain out the liquor, Set it by to be cold, take Of all the fat, then cut your Pork into Small pieces Beat it in a Stone Morter as fine as for Sausages, Season high with Salt, Pepper, Cloves and Mace, and A good handfull of Spinnag, a Sprigg of Rosemary And a handfull of Sage [to?] make them look green Mix them well together, with your hands, and put In Some of the Liquor you made of the bones, mix it In a Soft past, then role up a little in flower and fry It to See if it be Season'd high enoug, if not Season it Higher, and if for present use [shread?] in a few Oysters With their liquor, then fill them in Gutts or you may Keep them in potts, its the best way to keep them Longest, when you use them role them up in a little Flower and fry them.
To Pott Fowles.
Pick them clean, don't wash them, if you do they wont Kepp, Season them with Salt, Pepper, Cloves and Mace And beaten Nut-meggs mix together, let them Stand 24 hours, then place them in the pott, with their breasts Downward, throw over them Some whole Cloves and Mace, Then powre as much melted butter as will cover them, ly Them down close and bake them, and when they are Baked let them Stand a little to drain the blood and Gravy well from them, then place them in another pott Well Glazed and dryed, with their breasts upwards, And pour of all the top of the butter, and put it to them Keep back the gravy and things in the bottom, let the Butter be an Inch above the fwoles, and Six ducks, Will endure 2 hours bakeing and other fowles more Or less according as they are in bigness.
To Pott Pigeons.
Pick them clean and dry them in a Cloth, dont wash Them, Season them high, with Salt and Pepper, and roleup A good piece of butter in the Seasoning, and put in The bellies, 6 Pigeons will take up above a pound and Half of Butter, place them in the pott with their brest

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And Salt, then Put them in a Skillet with water Enough to cover it, then put in an Oinon and a bunch Of Sweet herbs, and let them Stand, and Scum them Clean, and when all the goodness is boild out of the Bones Strain out the liquor, Set it by to be cold, take Of all the fat, then cut your Pork into Small pieces Beat it in a Stone Morter as fine as for Sausages, Season high with Salt, Pepper, Cloves and Mace, and A good handfull of Spinnag, a Sprigg of Rosemary And a handfull of Sage [to?] make them look green Mix them well together, with your hands, and put In Some of the Liquor you made of the bones, mix it In a Soft past, then role up a little in flower and fry It to See if it be Season'd high enoug, if not Season it Higher, and if for present use [shread?] in a few Oysters With their liquor, then fill them in Gutts or you may Keep them in potts, its the best way to keep them Longest, when you use them role them up in a little Flower and fry them. To Pott Fowles. Pick them clean, don't wash them, if you do they wont Kepp, Season them with Salt, Pepper, Cloves and Mace And beaten Nut-meggs mix together, let them Stand 24 hours, then place them in the pott, with their breasts Downward, throw over them Some whole Cloves and Mace, Then powre as much melted butter as will cover them, ly Them down close and bake them, and when they are Baked let them Stand a little to drain the blood and Gravy well from them, then place them in another pott Well Glazed and dryed, with their breasts upwards, And pour of all the top of the butter, and put it to them Keep back the gravy and things in the bottom, let the Butter be an Inch above the fwoles, and Six ducks, Will endure 2 hours bakeing and other fowles more Or less according as they are in bigness. To Pott Pigeons. Pick them clean and dry them in a Cloth, dont wash Them, Season them high, with Salt and Pepper, and roleup A good piece of butter in the Seasoning, and put in The bellies, 6 Pigeons will take up above a pound and Half of Butter, place them in the pott with their brest