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

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Page 104

Geese all a Dobe, 
Take 2 Geese raise up the Skin of the breast as Before, and make the Same Stuffing, only instead of Lives put in 2 Cloves of Garlick, Season it high and Put some in their bellies as well as between their Skins, lard them with Lemmon and Thime, put as Much butter in your Stew pan as will brown them On both sides, and all over, put them in with the Butter in Strong Gravy, Season'd high, and when They are Stewed enough, take them out, and thicken the Sawce with a good piece of butter rold up in Sugar with the Yolk of an Egg beaten very well With half a pint of Clarret, let them have a boile or 2 to be thick, then fry Oysters and Force Meat Balls, and Crisp some Sippots to lay round the dish, Garnish with Grated bread and flowers, Serve it.__.__
To Stew a Neck of Mutton
Cut it into Stakes Season them with Pepper Salt Nut=meg, cover them with water in your Stew pan When its boiles Scum it well, let it Stew, then Take your Turneps and Carretts Cabbage parboilee Them Starin them from the water, and when the Mutton is halfe Stewed, put in the roots, throw in a Hand full of Capers, a hand full of Spinnage and Parsley, Shred it together with Anchovies, chopt Small Take a little butter and brown, Sheake in a little flower Take a ladlefull of broth put into the brown butter Let it boile up power it over your meat, when its Almost redy, boile a little [illegible] together, Serve it With Sippots at the bbottom of your dish Squeese the Juice of a Lemmon or Orange over it.__.__
To Stew Veale. 
Cut the Veale into little pieces, Stew in Water, butter, Salt, Whole Pepper, Mace, a little Lemmon peel, an Onion, let your liquor quite cover it, So Stew it And when its enough, beat the Yolks of Eggs, and Stirr them in, let them have a warm or 2, and if Your Veal is drest you may eat it this way.__

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Geese all a Dobe, Take 2 Geese raise up the Skin of the breast as Before, and make the Same Stuffing, only instead of Lives put in 2 Cloves of Garlick, Season it high and Put some in their bellies as well as between their Skins, lard them with Lemmon and Thime, put as Much butter in your Stew pan as will brown them On both sides, and all over, put them in with the Butter in Strong Gravy, Season'd high, and when They are Stewed enough, take them out, and thicken the Sawce with a good piece of butter rold up in Sugar with the Yolk of an Egg beaten very well With half a pint of Clarret, let them have a boile or 2 to be thick, then fry Oysters and Force Meat Balls, and Crisp some Sippots to lay round the dish, Garnish with Grated bread and flowers, Serve it.__.__ To Stew a Neck of Mutton Cut it into Stakes Season them with Pepper Salt Nut=meg, cover them with water in your Stew pan When its boiles Scum it well, let it Stew, then Take your Turneps and Carretts Cabbage parboilee Them Starin them from the water, and when the Mutton is halfe Stewed, put in the roots, throw in a Hand full of Capers, a hand full of Spinnage and Parsley, Shred it together with Anchovies, chopt Small Take a little butter and brown, Sheake in a little flower Take a ladlefull of broth put into the brown butter Let it boile up power it over your meat, when its Almost redy, boile a little [illegible] together, Serve it With Sippots at the bbottom of your dish Squeese the Juice of a Lemmon or Orange over it.__.__ To Stew Veale. Cut the Veale into little pieces, Stew in Water, butter, Salt, Whole Pepper, Mace, a little Lemmon peel, an Onion, let your liquor quite cover it, So Stew it And when its enough, beat the Yolks of Eggs, and Stirr them in, let them have a warm or 2, and if Your Veal is drest you may eat it this way.__