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

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Page 147

Roast a Pigg Like a Like a Lamb Take a Pigg cut it in quarters and truss it like quarters of Lambe, then Splitt it, and roast it till you may take the Skin of, then take it from the fire and skin it, and Draw it with Parsley and put it to the fire again, and Bast it with butter, and when it is enough,[illegible] it, and Serve it to the Table, with a Sherlott and Gravy Sauce
To Pickle Musheroms. Wipe your Musheroms with a Sweet fine rag clean from scum, then put them into water and Salt, then make your Pickles ready with White wine vinegar Water and Salt, whole Pepper, Cloves and whole Mace Boile them well together and let them cool then Boile your Musheroms in water, Salt and Vinegar, then take them out, upon the back of a Sive, and as soon as they are cool, put them in your Glasses to your pickles and keep them close cover'd
To Coller Beefe Take a Ribb of Beef and bone him, then Season him with Salt [illegible] and Salt punnella wet your Beef all over with a little pump water first and then let it lye in your Pickles 3 days to make it look [illegible], Then Season it with an Ounce and halfe of White Pepper, a handfull of Salt, 2 nut-meggs, some Sweet Margorum, and Thime cut small, then role it up Very close with broad [illegible] ty'd about it, to keep it Together, then bake it well, putting into the pott Wherin you bake it a pint of plump water after It is baked role it up hard in a napkin whilst it is Hott and tye it close at both ends
To make Ice and Snow
Take New Milk and some Cream and mix them together then put them into a dish and let it with Runnett, as for [illegible], and stirr it together and when it is come, pour over it some [Lack?] and Sugar, then

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Roast a Pigg Like a Like a Lamb Take a Pigg cut it in quarters and truss it like quarters of Lambe, then Splitt it, and roast it till you may take the Skin of, then take it from the fire and skin it, and Draw it with Parsley and put it to the fire again, and Bast it with butter, and when it is enough,[illegible] it, and Serve it to the Table, with a Sherlott and Gravy Sauce To Pickle Musheroms. Wipe your Musheroms with a Sweet fine rag clean from scum, then put them into water and Salt, then make your Pickles ready with White wine vinegar Water and Salt, whole Pepper, Cloves and whole Mace Boile them well together and let them cool then Boile your Musheroms in water, Salt and Vinegar, then take them out, upon the back of a Sive, and as soon as they are cool, put them in your Glasses to your pickles and keep them close cover'd To Coller Beefe Take a Ribb of Beef and bone him, then Season him with Salt [illegible] and Salt punnella wet your Beef all over with a little pump water first and then let it lye in your Pickles 3 days to make it look [illegible], Then Season it with an Ounce and halfe of White Pepper, a handfull of Salt, 2 nut-meggs, some Sweet Margorum, and Thime cut small, then role it up Very close with broad [illegible] ty'd about it, to keep it Together, then bake it well, putting into the pott Wherin you bake it a pint of plump water after It is baked role it up hard in a napkin whilst it is Hott and tye it close at both ends To make Ice and Snow Take New Milk and some Cream and mix them together then put them into a dish and let it with Runnett, as for [illegible], and stirr it together and when it is come, pour over it some [Lack?] and Sugar, then