DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 9

9 To make a dish of hash veal or mutton, Take a legg of veale or mutton & cut soe thin slices that you may see through them lay them on a trencher & hash them on both sides to as much lying in a frying pann take 4 or 5 yelks of Eggs & the herbs= following verie finely shred sweet margerum parsley strawberry= leaves violet eaves time winter sauorie then mingle this herb meat & eggs altogether in a dish & beat them well together with both your hands with as much salt as you think will season it then put good store of butter in a fryinge pann & when it is melted lay in your meat peece by peece hold it ouer the fire lett it fry gently a very little while till the eggs begin to harden then turn euery piece & doe them as much on the = other side [&?] when that is done enough Emptie the pan into a dish with a good deale of Butter let it stew uppon a Chaffing dish of Coales half an houre or more when it is readie put in some vineger according to your taste with good store of Butter & with sippetts serue it in.  To make Little Apple pastries Take your apples pare quarter & core them put them into a [posnett?] with a little faire water whole Cinamon & a few clouves & as much suger & rose water as will season it let them boyle till they are very tender then put in a little quantity to them then put the stuffe into a dish & let it coole then make your paste- with fine flower the yelks of 3 Eggs & a little rose water suger & butter rowl them out thynn & make them in little pastries heat some butter in your frying pan & put them in they will quickly be baked lay them uppon a pye plate & scrape them some suger uppon them & so serue them in.

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9 To make a dish of hash veal or mutton, Take a legg of veale or mutton & cut soe thin slices that you may see through them lay them on a trencher & hash them on both sides to as much lying in a frying pann take 4 or 5 yelks of Eggs & the herbs= following verie finely shred sweet margerum parsley strawberry= leaves violet eaves time winter sauorie then mingle this herb meat & eggs altogether in a dish & beat them well together with both your hands with as much salt as you think will season it then put good store of butter in a fryinge pann & when it is melted lay in your meat peece by peece hold it ouer the fire lett it fry gently a very little while till the eggs begin to harden then turn euery piece & doe them as much on the = other side [&?] when that is done enough Emptie the pan into a dish with a good deale of Butter let it stew uppon a Chaffing dish of Coales half an houre or more when it is readie put in some vineger according to your taste with good store of Butter & with sippetts serue it in. To make Little Apple pastries Take your apples pare quarter & core them put them into a [posnett?] with a little faire water whole Cinamon & a few clouves & as much suger & rose water as will season it let them boyle till they are very tender then put in a little quantity to them then put the stuffe into a dish & let it coole then make your paste- with fine flower the yelks of 3 Eggs & a little rose water suger & butter rowl them out thynn & make them in little pastries heat some butter in your frying pan & put them in they will quickly be baked lay them uppon a pye plate & scrape them some suger uppon them & so serue them in.