DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 80

To make a white fregacy of rabbits or chickins  Take [ym?] & cut [ym?] in joynts wash & dry [your meat?] cleen take some morells & dryed mushroonds wash your meat & put iat into 3 pints of watter boyle it till it comes to a quart fry your chickins or rabit with butter till it be a fine yellow brown [y?] put in your morels & mushroonds with your liquer & sliced [poltits?] let it stew all together over a slow fire put in a slice of lemon peell a little whole paper a little mace or [n?] it is allmost done put in half a pint of cream let it stew a little [longer?] take your yolks of 3 eggs some nutmeg juce of lemon a glass of white wine & a little cream beat all [your ingredients?] together & throw [them?] into your frigacy put in a piece of butter squees in some juce of oring garnish your dish with fryed oysters & fryed sweetbreds & sliced lemon.   To [Butor?] Chickins. Take your chickins & parboyle [them?] till allmost enough [then?] cut [them] in a little bits save the gravey that comes from [them?] & put it a little of the liquer that was boyled in with a little salt boyle some persly green & shred it fine & put it in with the chickins & about half a pound of butter & put it in a stew pan over your fire & keep it constantly shaking & have ready shred lemon [?] juce & all together & dish it this over 2 or 3 chickins.

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To make a white fregacy of rabbits or chickins Take [ym?] & cut [ym?] in joynts wash & dry [your meat?] cleen take some morells & dryed mushroonds wash your meat & put iat into 3 pints of watter boyle it till it comes to a quart fry your chickins or rabit with butter till it be a fine yellow brown [y?] put in your morels & mushroonds with your liquer & sliced [poltits?] let it stew all together over a slow fire put in a slice of lemon peell a little whole paper a little mace or [n?] it is allmost done put in half a pint of cream let it stew a little [longer?] take your yolks of 3 eggs some nutmeg juce of lemon a glass of white wine & a little cream beat all [your ingredients?] together & throw [them?] into your frigacy put in a piece of butter squees in some juce of oring garnish your dish with fryed oysters & fryed sweetbreds & sliced lemon. To [Butor?] Chickins. Take your chickins & parboyle [them?] till allmost enough [then?] cut [them] in a little bits save the gravey that comes from [them?] & put it a little of the liquer that was boyled in with a little salt boyle some persly green & shred it fine & put it in with the chickins & about half a pound of butter & put it in a stew pan over your fire & keep it constantly shaking & have ready shred lemon [?] juce & all together & dish it this over 2 or 3 chickins.