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

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Page 146

Clean then Slitt them down the belly and take out The string in the back very clean, then let them Lye in water and salt till they be very white Then dry them in a Cloth, and season them with Pepper, Salt, Nut-megg, Cloves and Mace, and Some sweet herbs, then sow them up in Little Collors, in Cloths tyed close at both ends, then put them into your Baking pan with 2 pounds of fresh butter after they are baked tye the cloth fast again at both ends, very close while they are hott and when cold take them out of the cloth and put one in Each pott, and fill your pott full with the Clarrified Butter they were baked in
To Make a Friggasy of Chicken and Rabbets Scim them and cut them in small pieces, wash them Clean and Stwo them in a pint of strong broth, or fair water, with a glass of White win or [illegible] anchovies some Nut-megg, whole Mace and a few Cloves stuck in an Onion, a bunch of Thime, a little Pepper and Salt, the juice of a Lemmon, put a [illegible] Chick or Rabbet [illegible] in the middle of your dish When the Friggasy is stew'd enough put in 4 yolks of Eggs well beaten, halfe a pound of fresh butter, and a little cream and so thicken it but don't let it curdle Garnish your dish with Balls of [illegible] Meat and Veal Sweet breads fry'd Barberries and Lemmon Fry some of the Legs or Bodies of the Rabbets cut into pieces and first parboild in butter made with Flower and the yolks of Eggs fry all the Rabbets Crown
To Coller Eels Cut your large Eele down the Belly, and take out the Back bone then wash them clean, and season him With pepper, Salt, nut-meg, Sweet Margorum and Thime then role him hard in a Cloth, and boile him Keep him in the Pickle he is coild in

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Clean then Slitt them down the belly and take out The string in the back very clean, then let them Lye in water and salt till they be very white Then dry them in a Cloth, and season them with Pepper, Salt, Nut-megg, Cloves and Mace, and Some sweet herbs, then sow them up in Little Collors, in Cloths tyed close at both ends, then put them into your Baking pan with 2 pounds of fresh butter after they are baked tye the cloth fast again at both ends, very close while they are hott and when cold take them out of the cloth and put one in Each pott, and fill your pott full with the Clarrified Butter they were baked in To Make a Friggasy of Chicken and Rabbets Scim them and cut them in small pieces, wash them Clean and Stwo them in a pint of strong broth, or fair water, with a glass of White win or [illegible] anchovies some Nut-megg, whole Mace and a few Cloves stuck in an Onion, a bunch of Thime, a little Pepper and Salt, the juice of a Lemmon, put a [illegible] Chick or Rabbet [illegible] in the middle of your dish When the Friggasy is stew'd enough put in 4 yolks of Eggs well beaten, halfe a pound of fresh butter, and a little cream and so thicken it but don't let it curdle Garnish your dish with Balls of [illegible] Meat and Veal Sweet breads fry'd Barberries and Lemmon Fry some of the Legs or Bodies of the Rabbets cut into pieces and first parboild in butter made with Flower and the yolks of Eggs fry all the Rabbets Crown To Coller Eels Cut your large Eele down the Belly, and take out the Back bone then wash them clean, and season him With pepper, Salt, nut-meg, Sweet Margorum and Thime then role him hard in a Cloth, and boile him Keep him in the Pickle he is coild in