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

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Page 87

87
To Stew Carpe.
Stick them as you doe a Pigg, save all the blood you can scale them and take out the Ruffage, take care you don't Break the Gall, then take as much Carrot and Strong Gravy as will cover them in the Stew pan, with a little White Wine, And Salt with a Good piece of horse Radish, a bunch of Sweet Herbs, whole pepper a little Cloves and Mace, with a Large Onion or 2, Some Musherooms and Capers let them Stew Together till they be enough, then brown Some butter With flower and power Some of the Liquor to the butter With 2 oz of Anchovises choped Small, then have ready Shrimps fryed Oysters and Squeeze in the juice of a Lemmon [illegible], garnish it with horse Radish, Oranges and Lemon.  Serve it.
To Stew Soles
Notch them across with the knife fry them in Oyle or Clarified Butter, then put them into a Stew pan, and power over them Carrot with 2 or 3 Anchovies, let it stew till its enough Squeeze in the Juice of a Lemmon, thicken it with drawn Butter Serve it.
To Stew Eeles.
When they are halfe Stewed put to them a bunch of Sweet Herbes, a little grated bread, an Onion, Some [illegible] as it boiles, and when almost enough put in a little butter, and Glass of Carrot with an anchovy.  Shake it up, and Serve it.  If they are large Eeles season them high, cut them into pieces The length of your finger, stew them in Gravy, and when they be enough, role up a piece of butter in flower shake it up Thick, Serve it with Lemmons.
To Stew Shrimps.
Take a Quarte of Shrimps with half a pint of White wine Without Nutmeg or with a very little, then beat 3 or 4 Eggs With a little White Wine, and a Quarter of a pound of Sweet Butter first beaten, toss them well in a dish till they be Thick enough, Serve them on [Pippotts?] dipped in fresh [Broth?], if you think you shall want [illegible]  The Same way you may dress cold fish, Serve it in [Pippotts?]

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87 To Stew Carpe. Stick them as you doe a Pigg, save all the blood you can scale them and take out the Ruffage, take care you don't Break the Gall, then take as much Carrot and Strong Gravy as will cover them in the Stew pan, with a little White Wine, And Salt with a Good piece of horse Radish, a bunch of Sweet Herbs, whole pepper a little Cloves and Mace, with a Large Onion or 2, Some Musherooms and Capers let them Stew Together till they be enough, then brown Some butter With flower and power Some of the Liquor to the butter With 2 oz of Anchovises choped Small, then have ready Shrimps fryed Oysters and Squeeze in the juice of a Lemmon [illegible], garnish it with horse Radish, Oranges and Lemon. Serve it. To Stew Soles Notch them across with the knife fry them in Oyle or Clarified Butter, then put them into a Stew pan, and power over them Carrot with 2 or 3 Anchovies, let it stew till its enough Squeeze in the Juice of a Lemmon, thicken it with drawn Butter Serve it. To Stew Eeles. When they are halfe Stewed put to them a bunch of Sweet Herbes, a little grated bread, an Onion, Some [illegible] as it boiles, and when almost enough put in a little butter, and Glass of Carrot with an anchovy. Shake it up, and Serve it. If they are large Eeles season them high, cut them into pieces The length of your finger, stew them in Gravy, and when they be enough, role up a piece of butter in flower shake it up Thick, Serve it with Lemmons. To Stew Shrimps. Take a Quarte of Shrimps with half a pint of White wine Without Nutmeg or with a very little, then beat 3 or 4 Eggs With a little White Wine, and a Quarter of a pound of Sweet Butter first beaten, toss them well in a dish till they be Thick enough, Serve them on [Pippotts?] dipped in fresh [Broth?], if you think you shall want [illegible] The Same way you may dress cold fish, Serve it in [Pippotts?]