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

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Page 144

To Make a Venison Pasty.
Take 6 pounds of flower, 3 Pounds of Butter, 4 Eggs, role one halfe of the butter in the past, then Bone your side or haunch of Venison, and Season it With an Ounce of White pepper, a Nut-meg, and a  Little Salt then put in a pound and halfe of butter Into your pasty pan, let your past be good, you Must mind to Scim a Side of Venison.
To Coller a Pitt.
First bone your Pigg after he is Slit down the back Then let him lye in water, till all the bloud is Soaked out and the Pigg look very White, then Season the 2 Sides (and cut each side exact in the Middle, to make 4 Collers) with peper and Salt, and a little Sage Minc'd Small then role him up very Hard in a little Cloth, and lye it very Close at both Ends, then boile it in your Pickle made with water Salt, and Vinegar, after your Pigg is boild take it out of the Pickle, and tye it close again, as your Pickle Cooles take of all the fat then put your pigg into Your Pickle and So kepp it, first take of the Clothes From your Collers, and boile the head in a Cloth to be White, If your Pigg be for present use throw the Collers into milk, as Soon as tis boild, and take of the Cloth to keep White.
A Dish of Scotch Collops.
First cut the udder of your legg of veal very large, Stuff it with force meat and roast it, then cut your Legg of Veale out into thin broad Slices, and lay it On a Table, and Season it with Salt, Grated bread And Nut-meg, then beat them with the back of your Knife 6 times over or more, then Sod Some of Them with Bacon, and then fry them brown, then Mince 2 Anchovies, and a little Thime, and an Onion Or two together then put your Scotch Scollops that Are not larded, into your frying pan or Stew pann Fry them a little in butter first, with a little White wine Or Strong broth, and the minc'd Anchovy, a pound of Butter Some Nut-meg, Pepper, and Salt, with the yolks Of 4 Eggs, let your Sawce be thick, Garnish it with force Meat balls and fry'd Sweet breads, then Garnish your Dish with Some Lemmon and Barberries.

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To Make a Venison Pasty. Take 6 pounds of flower, 3 Pounds of Butter, 4 Eggs, role one halfe of the butter in the past, then Bone your side or haunch of Venison, and Season it With an Ounce of White pepper, a Nut-meg, and a Little Salt then put in a pound and halfe of butter Into your pasty pan, let your past be good, you Must mind to Scim a Side of Venison. To Coller a Pitt. First bone your Pigg after he is Slit down the back Then let him lye in water, till all the bloud is Soaked out and the Pigg look very White, then Season the 2 Sides (and cut each side exact in the Middle, to make 4 Collers) with peper and Salt, and a little Sage Minc'd Small then role him up very Hard in a little Cloth, and lye it very Close at both Ends, then boile it in your Pickle made with water Salt, and Vinegar, after your Pigg is boild take it out of the Pickle, and tye it close again, as your Pickle Cooles take of all the fat then put your pigg into Your Pickle and So kepp it, first take of the Clothes From your Collers, and boile the head in a Cloth to be White, If your Pigg be for present use throw the Collers into milk, as Soon as tis boild, and take of the Cloth to keep White. A Dish of Scotch Collops. First cut the udder of your legg of veal very large, Stuff it with force meat and roast it, then cut your Legg of Veale out into thin broad Slices, and lay it On a Table, and Season it with Salt, Grated bread And Nut-meg, then beat them with the back of your Knife 6 times over or more, then Sod Some of Them with Bacon, and then fry them brown, then Mince 2 Anchovies, and a little Thime, and an Onion Or two together then put your Scotch Scollops that Are not larded, into your frying pan or Stew pann Fry them a little in butter first, with a little White wine Or Strong broth, and the minc'd Anchovy, a pound of Butter Some Nut-meg, Pepper, and Salt, with the yolks Of 4 Eggs, let your Sawce be thick, Garnish it with force Meat balls and fry'd Sweet breads, then Garnish your Dish with Some Lemmon and Barberries.