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

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Page 134

Scall'd and ty'd in bunches, let it stew gently when it's half stewed make your gravy, put some slices of bacon, and a little butter in the bottom of your stew pan, with slices of veal and beef, a little thime cover it and let it stew gently till it be of a fine brown, then put in a quart or more of strong broth, let it stew till it be fitt, season it, them take a sweet bread, a palate, some force meat balls, some [salary?], chopt small, fry them all together in a little brown butter, put some broth and gravy to them, and let it stew, haveing 2 Ducks half roast core the breasts of them and stew them with the palates, then dish [french?] bread very small, and fry it brown, stew it a little with the gravy of broth, then put in your ragoo, or sweet breads and palates, and some slices of manchott first dryed, put your ducks in the middle then take the salary that was stewed and the scall'd [spimnago?] mash them together and put a little broth to them and stew them a little and pour it with a ladle just round the inside of the brim of your dish, make your soop [illegible] broth the same way, only no ragoo, but stew'd [french?] bread fill up with broth and gravy, with a chicken in the middle and top it with some [sorrell?], a little [Charvile Gardon?] [illegible] and stew'd [illegible] minc'd small, and fry'd althogher with brown butter mixt with broth and gravy pit it all over.
To Make a Very Rick Cake
Thake 6 pounds of flower 6 pound of currantts 3 pounds of butter a pound and halfe of fine sugar, a quart of creame 12 eggs, a pint of sack, a quart of [illegible] two ounces of cittern two ounces of lemmon a little ornage flower water, melt your butter and put the cream to it and mix not your cake up too [shiff?], then put if before the fire to [illegible] and so bake it.

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Scall'd and ty'd in bunches, let it stew gently when it's half stewed make your gravy, put some slices of bacon, and a little butter in the bottom of your stew pan, with slices of veal and beef, a little thime cover it and let it stew gently till it be of a fine brown, then put in a quart or more of strong broth, let it stew till it be fitt, season it, them take a sweet bread, a palate, some force meat balls, some [salary?], chopt small, fry them all together in a little brown butter, put some broth and gravy to them, and let it stew, haveing 2 Ducks half roast core the breasts of them and stew them with the palates, then dish [french?] bread very small, and fry it brown, stew it a little with the gravy of broth, then put in your ragoo, or sweet breads and palates, and some slices of manchott first dryed, put your ducks in the middle then take the salary that was stewed and the scall'd [spimnago?] mash them together and put a little broth to them and stew them a little and pour it with a ladle just round the inside of the brim of your dish, make your soop [illegible] broth the same way, only no ragoo, but stew'd [french?] bread fill up with broth and gravy, with a chicken in the middle and top it with some [sorrell?], a little [Charvile Gardon?] [illegible] and stew'd [illegible] minc'd small, and fry'd althogher with brown butter mixt with broth and gravy pit it all over. To Make a Very Rick Cake Thake 6 pounds of flower 6 pound of currantts 3 pounds of butter a pound and halfe of fine sugar, a quart of creame 12 eggs, a pint of sack, a quart of [illegible] two ounces of cittern two ounces of lemmon a little ornage flower water, melt your butter and put the cream to it and mix not your cake up too [shiff?], then put if before the fire to [illegible] and so bake it.