DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 30

30 Roast Shoulder of Veal - Ragout flavoured.
Spit the veal - Take three Anchovies - a bunch of sweet herbs - & a pint & half of water - Boil till the anchovies are dissolved - then put the liquor into the dripping pan, & baste the meat with it till but half a pint is left - pour this into a basin, & strain it - thicken it with flour & butter - Continue to baste the veal with butter, & froth it up - Pour the sauce into the Dish.
Shoulder of Mutton, rolled.
Cut off the knuckle, & bone the Mutton - beat it flat with a rolling pin - then spread over it a stuffing made with crumbs of bread, a little bacon, suet,  some herbs, a little lemon peel shred fine, & grated nutmeg, a little onion chopped, and an egg to bind it. Roll it up very close - Skewer it - & tie it at both ends. roast it two hours - Put clear brown gravy in the Dish.
Fish Sauce.
8 Spoonfuls of White Wine - 2 Anchovies - 1 blade of Mace, a few cloves, & a little white pepper - a small onion - a little bunch of Thyme & Parsley - 2 spoonfuls of Vinegar - 1 Do. Mushroom Catsup, and a little Horseradish - Let it stew a quarter of an hour - then thicken it with a bit of butter rolled in flour, stirring all the time till it melts. -

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30 Roast Shoulder of Veal - Ragout flavoured. Spit the veal - Take three Anchovies - a bunch of sweet herbs - & a pint & half of water - Boil till the anchovies are dissolved - then put the liquor into the dripping pan, & baste the meat with it till but half a pint is left - pour this into a basin, & strain it - thicken it with flour & butter - Continue to baste the veal with butter, & froth it up - Pour the sauce into the Dish. Shoulder of Mutton, rolled. Cut off the knuckle, & bone the Mutton - beat it flat with a rolling pin - then spread over it a stuffing made with crumbs of bread, a little bacon, suet, some herbs, a little lemon peel shred fine, & grated nutmeg, a little onion chopped, and an egg to bind it. Roll it up very close - Skewer it - & tie it at both ends. roast it two hours - Put clear brown gravy in the Dish. Fish Sauce. 8 Spoonfuls of White Wine - 2 Anchovies - 1 blade of Mace, a few cloves, & a little white pepper - a small onion - a little bunch of Thyme & Parsley - 2 spoonfuls of Vinegar - 1 Do. Mushroom Catsup, and a little Horseradish - Let it stew a quarter of an hour - then thicken it with a bit of butter rolled in flour, stirring all the time till it melts. -