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

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Page 139

To Make Mince Pyes.
To every Pound of Tongue or Beef, you must put 2 pounds of Suet, and as many pound of Currants as Suet, with Sugar Cloves and Mace and Cinamon, a Little Sack and Rose water, Some Canded Orange and Cittern cut Small, the rine of a Lemmon, cut fine, with Some Nut-megg, let your meat be minc'd light and Fine and then mix it well together.
A Ragoo of Pigeons.
First make a pint of very good brown Gravy, with A pound of lean Beefe, then cut your pigeons down The Back, and lard the breat with bacon, and fry Them brown, the put your Gravy in a broad Sauce Pan, with an Anchovy, a little White wine, the juice of A Lemmon, Some Nut-megg, Pepper, a little Salt, whole Mace, and an Onion, let them all Stew together, and Then put in your Pigeons, and a piece of fresh Butter, to thicken your Sawce.
To Stew a Dish of Carp's.
First Scall a brace of Carps, then Gutt them, and Save The bloud, then brown them with a little butter, and Put into your Stew pan, a piece of Butter likewise, And let it Stand over the fire till it be very brown, With Some flower in it, and an Oinon Slic'd, then put In a Quart of Clarret, Some horse Radices, three Anchovies Some Whole Mace, Nut-megg cut Small, Lemmon Slic'd A few Capers and a Bunch of Thime, when your Carpes are Stewed, put in a pound of Butter, and the Juice of a Lemmon let your Sawce be thick, you May Garnish your carp with fry'd Soales cut in two, or Eels Spitcock'd or broild, Garnish your dish with Lemmons and Barberries. And So Serve it to the Table With Sippotts.
To Pickle Colly-flowes.
Take Some White wine Vinegar and Salt, with Some Whole Spice, boile them together very well, then put In your Colly-flower, and cover them, let them Stand

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To Make Mince Pyes. To every Pound of Tongue or Beef, you must put 2 pounds of Suet, and as many pound of Currants as Suet, with Sugar Cloves and Mace and Cinamon, a Little Sack and Rose water, Some Canded Orange and Cittern cut Small, the rine of a Lemmon, cut fine, with Some Nut-megg, let your meat be minc'd light and Fine and then mix it well together. A Ragoo of Pigeons. First make a pint of very good brown Gravy, with A pound of lean Beefe, then cut your pigeons down The Back, and lard the breat with bacon, and fry Them brown, the put your Gravy in a broad Sauce Pan, with an Anchovy, a little White wine, the juice of A Lemmon, Some Nut-megg, Pepper, a little Salt, whole Mace, and an Onion, let them all Stew together, and Then put in your Pigeons, and a piece of fresh Butter, to thicken your Sawce. To Stew a Dish of Carp's. First Scall a brace of Carps, then Gutt them, and Save The bloud, then brown them with a little butter, and Put into your Stew pan, a piece of Butter likewise, And let it Stand over the fire till it be very brown, With Some flower in it, and an Oinon Slic'd, then put In a Quart of Clarret, Some horse Radices, three Anchovies Some Whole Mace, Nut-megg cut Small, Lemmon Slic'd A few Capers and a Bunch of Thime, when your Carpes are Stewed, put in a pound of Butter, and the Juice of a Lemmon let your Sawce be thick, you May Garnish your carp with fry'd Soales cut in two, or Eels Spitcock'd or broild, Garnish your dish with Lemmons and Barberries. And So Serve it to the Table With Sippotts. To Pickle Colly-flowes. Take Some White wine Vinegar and Salt, with Some Whole Spice, boile them together very well, then put In your Colly-flower, and cover them, let them Stand