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

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A Receipt for a Raggo of Veall
Take a Breast of veal, roast it almost Enough, take some good Gravy put your veal into your Gravy in the hash pan seasen it with Nutmeg to your taste, if you will have it a White Raggo, put a Spoonfull or two of Cream into it put in a Glass, [wt?] of wine, thicken your sauce with Butter, and a yalk of an Egg well Beatten & Some flower take care & not Curdle your Sauce Garnish it with forc'd meat balls & the Burr, But into small Pieces and Fry'd Garnish your Dish, with Orange, & Lemmons
A Receipt to Dress a Loyn of Mutton Bow'd
take ye bones out and take off the outside skin to make them Stuffing take 2 Rabbits Livers and Chop them very fine and mince Some parsley Thyme & Lemon peel very fine grate a White penny Loafe & put to it a quarten of Butter some salt Pepper & Nuttmeg & one Egg Mix it up together Like a Paste & put it in the Mutton under the Fillet & skewer it in tight that it may not come out An hour & a Quarter will Roast it to make ye Gravy take some Lean Beef & Slice it very thin & butter a Stew Pan & Spread it over the bottom of it salt & pepper it and put in a onion or two Some pasley & Thyme a Turnip & a Piece of Carrat a Little horseradish & Cover

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A Receipt for a Raggo of Veall Take a Breast of veal, roast it almost Enough, take some good Gravy put your veal into your Gravy in the hash pan seasen it with Nutmeg to your taste, if you will have it a White Raggo, put a Spoonfull or two of Cream into it put in a Glass, [wt?] of wine, thicken your sauce with Butter, and a yalk of an Egg well Beatten & Some flower take care & not Curdle your Sauce Garnish it with forc'd meat balls & the Burr, But into small Pieces and Fry'd Garnish your Dish, with Orange, & Lemmons A Receipt to Dress a Loyn of Mutton Bow'd take ye bones out and take off the outside skin to make them Stuffing take 2 Rabbits Livers and Chop them very fine and mince Some parsley Thyme & Lemon peel very fine grate a White penny Loafe & put to it a quarten of Butter some salt Pepper & Nuttmeg & one Egg Mix it up together Like a Paste & put it in the Mutton under the Fillet & skewer it in tight that it may not come out An hour & a Quarter will Roast it to make ye Gravy take some Lean Beef & Slice it very thin & butter a Stew Pan & Spread it over the bottom of it salt & pepper it and put in a onion or two Some pasley & Thyme a Turnip & a Piece of Carrat a Little horseradish & Cover