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

Transcribe
Translate

Page 98

To Dress a Calves Head
Boile the head till the Tongue will pool, then cut Halfe the head into small pieces, about the [illegible] of an [indiffernt?] oyster, lay the brains and tongue by themselves then stew it in strong gravy, with a ladle full of carrot, and a handfull of sweet herbs, a little lemmon peel, one nutmegg sliced, one onion, let all these stew till they are tender, then take the other halfe of the head, [illegible] it and wash it over with the yolks of eggs, [stew?] over it [illegible] bread, lemmon peel and sweet herbs, [Scotch?] it a [illegible] with your knife, and Boile it well over charcoale or wood coals, [illegible] [well?], then take out the meat that is stewed, and put in a pint of strong grazy, 3 anchovies, a few capons, a good many musheroms, a good quantity of sweet herbs with a quart of larg oysters, stew them in their own liquor with a [blade?] of mace, a little white wine, keep out the [largest?] to fry, and [illegible] a few of the smallest, and put in the stew pan to the meat, then dip the largest in the yolks of eggs and flower, dip then in and fry them in hoggs lard, cut out the brains and tongue in round slices and dip them into the sauce of your oysters with sausages and [illegible] meat balls, [illegible] the stew'd meat in the [illegible], Round the head, and lay the fry'd oysters tongues and brains with [crispt?] bacon, [illegible] meat balls, and sausages on the top and all about your meat, [illegible] with horse radish, sliced lemmon and barberries serve it.
Friggasee of Rabbets or Chicken
Take rabbets or chicken only you must skin the chicken and cut them into small pieces and beat them with your [illegible] pin, lard them with bacon season them with salt, pepper, and a little [illegible] mace, the put half a pound of butter in the pan Brown it and [illegible] it with flower, put in your rabbets and fry them well brown, then have ready a quart of good strong gravy, oysters, musheroms, 2 or 3 [shalots?], anchovies, 2 or 3 a bunch of sweet herbs, a good [illegible] of carrott, season it high, and when they are boil'd enough, take out the [sweet?]

Saving...

To Dress a Calves Head Boile the head till the Tongue will pool, then cut Halfe the head into small pieces, about the [illegible] of an [indiffernt?] oyster, lay the brains and tongue by themselves then stew it in strong gravy, with a ladle full of carrot, and a handfull of sweet herbs, a little lemmon peel, one nutmegg sliced, one onion, let all these stew till they are tender, then take the other halfe of the head, [illegible] it and wash it over with the yolks of eggs, [stew?] over it [illegible] bread, lemmon peel and sweet herbs, [Scotch?] it a [illegible] with your knife, and Boile it well over charcoale or wood coals, [illegible] [well?], then take out the meat that is stewed, and put in a pint of strong grazy, 3 anchovies, a few capons, a good many musheroms, a good quantity of sweet herbs with a quart of larg oysters, stew them in their own liquor with a [blade?] of mace, a little white wine, keep out the [largest?] to fry, and [illegible] a few of the smallest, and put in the stew pan to the meat, then dip the largest in the yolks of eggs and flower, dip then in and fry them in hoggs lard, cut out the brains and tongue in round slices and dip them into the sauce of your oysters with sausages and [illegible] meat balls, [illegible] the stew'd meat in the [illegible], Round the head, and lay the fry'd oysters tongues and brains with [crispt?] bacon, [illegible] meat balls, and sausages on the top and all about your meat, [illegible] with horse radish, sliced lemmon and barberries serve it. Friggasee of Rabbets or Chicken Take rabbets or chicken only you must skin the chicken and cut them into small pieces and beat them with your [illegible] pin, lard them with bacon season them with salt, pepper, and a little [illegible] mace, the put half a pound of butter in the pan Brown it and [illegible] it with flower, put in your rabbets and fry them well brown, then have ready a quart of good strong gravy, oysters, musheroms, 2 or 3 [shalots?], anchovies, 2 or 3 a bunch of sweet herbs, a good [illegible] of carrott, season it high, and when they are boil'd enough, take out the [sweet?]