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

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Page 89

89
Sauce for fried Fish.
Take half a pint of gravy and a little carrott, put it in a [illegible] pan, and [illegible] to it some horse radish [scraped?] a little lommon pool, & anchovisos, a shorlott, cut all small a bunch of liocet herbs, then sham it up tick with a pound and half of sweet butter, [illegible] it with sliced lemmon.
Artificial Sturgeon.
Take a [tarbut?] of turkey bones and salt it let the fish ly 2 days, and the turkey 4, boile them in vinegar, keep them in the same pickle, then get some [illegible] and tyethem up like [illegible] of sturgeon, [illegible] it with oylo and vinegar or sugar and lemmon as you do sturgeon as you please.
To Dress a Cods Head.
Take a large codshead with the neck cut large, make your pickle that you boile it in thus, put in a good handfull of salt, some whole pepper, a little allspies lemmon peel, a bay leak or two, a onion, a pint of white wine vinegar and water, enough to cover them, when they have boild well together put in your Cods head, let it be well boiled, then ttake it up and put it [illegible] over your stove to drain the water from it, make your sauce thus - take a quart or more of strong gravy, sit it over the fire with a clove or two, a good deal of large [illegible], a pint of white wine, three anchovis, a pint of shrimps, a quart of large oysters, put in the largest and cut some of the [illegible] [illegible] and put into your sauce, with half a pint of mushrooms, a few french [illegible] in with a little [illegible], and wall-nuts, if you have them, when this is boild together draw it up with a pound of the [illegible] fresh butter, put in some shrimps, [illegible] up a [illegible] of butter in flower, and the yolk of an egg, and thicken up the sauce the thickness of cream, and powor it hott over the [illegible], and if you cant got shrimps put in the body of a larg lobster, and have ready to lay abo9ut it fried or boild whitor's, [illegible] [illegible] or gudgeons, or what fish you can get, boile the largest and fry the least with a pint of large oysters dipped in the yolks of eggs, and flavor, so dip all your fryed dish, and fry them in hoggs lard, to make them look brown, and [illegible] your pan very hott before you put them in, and have all things ready against the fish is dressed, and you may fry a chyne of salmon, or a spitcok eek, and lay round the head, [illegible] it garnish it, with horse radish, pickt barberries, and slicd lemmon.

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89 Sauce for fried Fish. Take half a pint of gravy and a little carrott, put it in a [illegible] pan, and [illegible] to it some horse radish [scraped?] a little lommon pool, & anchovisos, a shorlott, cut all small a bunch of liocet herbs, then sham it up tick with a pound and half of sweet butter, [illegible] it with sliced lemmon. Artificial Sturgeon. Take a [tarbut?] of turkey bones and salt it let the fish ly 2 days, and the turkey 4, boile them in vinegar, keep them in the same pickle, then get some [illegible] and tyethem up like [illegible] of sturgeon, [illegible] it with oylo and vinegar or sugar and lemmon as you do sturgeon as you please. To Dress a Cods Head. Take a large codshead with the neck cut large, make your pickle that you boile it in thus, put in a good handfull of salt, some whole pepper, a little allspies lemmon peel, a bay leak or two, a onion, a pint of white wine vinegar and water, enough to cover them, when they have boild well together put in your Cods head, let it be well boiled, then ttake it up and put it [illegible] over your stove to drain the water from it, make your sauce thus - take a quart or more of strong gravy, sit it over the fire with a clove or two, a good deal of large [illegible], a pint of white wine, three anchovis, a pint of shrimps, a quart of large oysters, put in the largest and cut some of the [illegible] [illegible] and put into your sauce, with half a pint of mushrooms, a few french [illegible] in with a little [illegible], and wall-nuts, if you have them, when this is boild together draw it up with a pound of the [illegible] fresh butter, put in some shrimps, [illegible] up a [illegible] of butter in flower, and the yolk of an egg, and thicken up the sauce the thickness of cream, and powor it hott over the [illegible], and if you cant got shrimps put in the body of a larg lobster, and have ready to lay abo9ut it fried or boild whitor's, [illegible] [illegible] or gudgeons, or what fish you can get, boile the largest and fry the least with a pint of large oysters dipped in the yolks of eggs, and flavor, so dip all your fryed dish, and fry them in hoggs lard, to make them look brown, and [illegible] your pan very hott before you put them in, and have all things ready against the fish is dressed, and you may fry a chyne of salmon, or a spitcok eek, and lay round the head, [illegible] it garnish it, with horse radish, pickt barberries, and slicd lemmon.