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

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To Boile a Pike.
Cut up a living Pike, Scow'r the inside and out Side well, and wash him, a Liquor in [illegible] made of White Wine Vinegar, Mace whole Pepper, a bunch of Sweet herbs, and Some Onion, and when they are boil'd, put in the Pike and So order it that The Liquor may boile as soon as the Pike is ready, For the Sooner the Pike is ready the better, and finer, Half an hour will boile a Pike a yard long, and Observe a dead fish requires more boiling than a Live one; Take for Sawce half a pint of White wine, Beat it into the body of a Lobster and a Crabb, put in Some Shrimps, and Craw fish if you have them, Scrape a little horse Radish, then draw up a Pound or more of butter thick, with a Spoonfull or More of the Liquor, mingle all those together, and Set them on your Stove, and Stirr them carefully all The while till it be thick, So power the Sawce over The Pike which must be dished upon [intelligible] diped in In the broth, or else they will take up too much of the Sawce.__.__.__.__.__
To Roast a Pike. 
Take a large Pike Scrape and Scale it, take out all The Gutts, then Season it with Salt, Pepper, Clovs, Mace, And Sweet herbs, rubb it all well in and over, then Have ready a Larg Eel bone, cut into Small pieces As if it were bacon, Season it with the Same of the Pike, with a little Lemmon peel, role the Pike up In the Caul, and drudge it with grated bread, Bast the flower it, rost it till it be enough, brown The yellow, then have ready your Sawce made thus Take Strong Gravy White wine Season your Sawce Hihj, put in Oysters Mushrooms and fore meat Balls, Yolks of hard Eggs, fry then brown, and dip Them as you did the Oysters, fry them in hogs lard, With what Small fish you please, then thicken up The Sawce with the Yolk of an Egg or two, a good piece Of butter rold up in flower, [illegible] it up all together, With the juice of a Lemon for Sawce, you may bake The Pike and it will doe very well, wash it over With the yolks of Eggs, garnish it with Lemmon and Flowers. Serve it.__.__.__
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To Boile a Pike. Cut up a living Pike, Scow'r the inside and out Side well, and wash him, a Liquor in [illegible] made of White Wine Vinegar, Mace whole Pepper, a bunch of Sweet herbs, and Some Onion, and when they are boil'd, put in the Pike and So order it that The Liquor may boile as soon as the Pike is ready, For the Sooner the Pike is ready the better, and finer, Half an hour will boile a Pike a yard long, and Observe a dead fish requires more boiling than a Live one; Take for Sawce half a pint of White wine, Beat it into the body of a Lobster and a Crabb, put in Some Shrimps, and Craw fish if you have them, Scrape a little horse Radish, then draw up a Pound or more of butter thick, with a Spoonfull or More of the Liquor, mingle all those together, and Set them on your Stove, and Stirr them carefully all The while till it be thick, So power the Sawce over The Pike which must be dished upon [intelligible] diped in In the broth, or else they will take up too much of the Sawce.__.__.__.__.__ To Roast a Pike. Take a large Pike Scrape and Scale it, take out all The Gutts, then Season it with Salt, Pepper, Clovs, Mace, And Sweet herbs, rubb it all well in and over, then Have ready a Larg Eel bone, cut into Small pieces As if it were bacon, Season it with the Same of the Pike, with a little Lemmon peel, role the Pike up In the Caul, and drudge it with grated bread, Bast the flower it, rost it till it be enough, brown The yellow, then have ready your Sawce made thus Take Strong Gravy White wine Season your Sawce Hihj, put in Oysters Mushrooms and fore meat Balls, Yolks of hard Eggs, fry then brown, and dip Them as you did the Oysters, fry them in hogs lard, With what Small fish you please, then thicken up The Sawce with the Yolk of an Egg or two, a good piece Of butter rold up in flower, [illegible] it up all together, With the juice of a Lemon for Sawce, you may bake The Pike and it will doe very well, wash it over With the yolks of Eggs, garnish it with Lemmon and Flowers. Serve it.__.__.__ To