DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jos. Forbes cookbook, circa 1790s

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Page 13

31st Stew Oysters in the Liquor of themselves wt whole pepper, Mace and Cloves, then take the Liquor from them, & add a Gill of Clarret thicken your Liquor wt the Yolk of an Egg, then mix Butter with Anchovies disolv'd in Claret, use any Pickles you have, as Capers, Pickl'd pepper, Cabbage Mashrooms, Cucumbers & any other that you have, Mix your Butter & Liquor & Oysters, together, & Garnish your Dish 
32 To Fry Veal Cut part of a Legg of Veal into Slices & Slash them wt the Back of a knife, then season them wt beaten Spices & Salt & Lard them wt hogs Lard, then Chop some Sweet Herbs & beat some Eggs & mix together & dip them therein & fry them in Butter, Stew 'em wt a little white Wine and some Anchovies a little while, then put in some Butter & serve them in with some Butter & some Sliced Lemons over them
33 To make Jelly's Take four Calves feet & a good handfull of Rait Hartshorn Boil 'em together with Mace & Cinnamon & Leamon peal, and when it is Boil'd to a Gelly, season it with Lemon Orange or Lime Juice, and the best sugar you can gett to your last Then take 6 whites of Eggs, beat them well & put them into

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31st Stew Oysters in the Liquor of themselves wt whole pepper, Mace and Cloves, then take the Liquor from them, & add a Gill of Clarret thicken your Liquor wt the Yolk of an Egg, then mix Butter with Anchovies disolv'd in Claret, use any Pickles you have, as Capers, Pickl'd pepper, Cabbage Mashrooms, Cucumbers & any other that you have, Mix your Butter & Liquor & Oysters, together, & Garnish your Dish 32 To Fry Veal Cut part of a Legg of Veal into Slices & Slash them wt the Back of a knife, then season them wt beaten Spices & Salt & Lard them wt hogs Lard, then Chop some Sweet Herbs & beat some Eggs & mix together & dip them therein & fry them in Butter, Stew 'em wt a little white Wine and some Anchovies a little while, then put in some Butter & serve them in with some Butter & some Sliced Lemons over them 33 To make Jelly's Take four Calves feet & a good handfull of Rait Hartshorn Boil 'em together with Mace & Cinnamon & Leamon peal, and when it is Boil'd to a Gelly, season it with Lemon Orange or Lime Juice, and the best sugar you can gett to your last Then take 6 whites of Eggs, beat them well & put them into