DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Scotch Woodcock
Toast five pieces of white bread, cut rather thick, and butter them, take three or four anchovies, wash them well & bone them, chop them small, & spread them over the toast. Take half a pint of good cream, & the yolks of four eggs beaten. mix & hold it over the fire in a pan till it becomes as smooth as a custard, stir it all the time, then pour it over and round the toast - it should be put upon table the moment it is made, as it ought to be eaten quite hot. [Probaturn at @ illegible]
Excellent Fish Sauce.
To the remains of bottles of Port wine which you must collect, add one third of vinigar. Take walnuts young & green, [Such?] as your fish, salt them in the same way to draw the catsup from them - add some mushrooms. Strain it off & add to this liquor equal quantities of the mixture of the wine & vinegar. Boil 1/4 lb of anchovies with their salt to them. To every quart of the above mixture some grated horseraddish, garlick, parsley, & bruised & whole pepper. This sauce is good for boiled or fried Fish, steak, [illegible] &c. CFB
Admiral Pococke's Receept for Pickling Beef &c
To 3 gals - of soft water put 4 lbs of Bay salt, 3/4 lb of sugar, and 2 oz of salt petre, when dissolved set the liquid on a slow fire, let it boil for 20 minutes, taking off the scum as fast as it rises, allow it to [glaze?] in an unglazed pan, or earthen vessel, or wooden vessel. when quite cold it will be fit for pouring on all thin pieces of beef, keeping back the sediment, if there should be any. Rounds & all thick pieces require to be salted for several days previous to putting them into the pickle. [Probatum? illegible?] Sept. 17th 1829.

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Scotch Woodcock Toast five pieces of white bread, cut rather thick, and butter them, take three or four anchovies, wash them well & bone them, chop them small, & spread them over the toast. Take half a pint of good cream, & the yolks of four eggs beaten. mix & hold it over the fire in a pan till it becomes as smooth as a custard, stir it all the time, then pour it over and round the toast - it should be put upon table the moment it is made, as it ought to be eaten quite hot. [Probaturn at @ illegible] Excellent Fish Sauce. To the remains of bottles of Port wine which you must collect, add one third of vinigar. Take walnuts young & green, [Such?] as your fish, salt them in the same way to draw the catsup from them - add some mushrooms. Strain it off & add to this liquor equal quantities of the mixture of the wine & vinegar. Boil 1/4 lb of anchovies with their salt to them. To every quart of the above mixture some grated horseraddish, garlick, parsley, & bruised & whole pepper. This sauce is good for boiled or fried Fish, steak, [illegible] &c. CFB Admiral Pococke's Receept for Pickling Beef &c To 3 gals - of soft water put 4 lbs of Bay salt, 3/4 lb of sugar, and 2 oz of salt petre, when dissolved set the liquid on a slow fire, let it boil for 20 minutes, taking off the scum as fast as it rises, allow it to [glaze?] in an unglazed pan, or earthen vessel, or wooden vessel. when quite cold it will be fit for pouring on all thin pieces of beef, keeping back the sediment, if there should be any. Rounds & all thick pieces require to be salted for several days previous to putting them into the pickle. [Probatum? illegible?] Sept. 17th 1829.