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

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Page 29

An Orange Posset Take a Quart of Cream a piece of orange peal a stick of Cinnamon, boil them together, with a bit of Loaf Sugar let it Stand till tis half cold put a gill of Canary in a Glass with some Loaf Sugar & Juice of half an orange then pour ye Cream through a funnell into the Wine garnish the glasses with Orange peal curld, Stick it with Citron cut fine
To Dress Mantanoon Stakes Take the Bones out of a Loin of Mutton & cut the Loin in thin slices beat them with a Roling pin, then Season them papper & Salt, Take some Mutton Suet, grated bread some Parely Sheard fine a little onion Minc'd Thyme Sweet margoram & some Nutmegg mix them together and Strew them over the stakes, after you have Rubd 'em with the White of an Egg, Butter some paper & Rowl the stakes in them, and let them lay in a Dripping Pan, till your fillots of Mutton is Roasted, then Fry them in Beef dripping then put Round the fillet of Mutten in the papers

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An Orange Posset Take a Quart of Cream a piece of orange peal a stick of Cinnamon, boil them together, with a bit of Loaf Sugar let it Stand till tis half cold put a gill of Canary in a Glass with some Loaf Sugar & Juice of half an orange then pour ye Cream through a funnell into the Wine garnish the glasses with Orange peal curld, Stick it with Citron cut fine To Dress Mantanoon Stakes Take the Bones out of a Loin of Mutton & cut the Loin in thin slices beat them with a Roling pin, then Season them papper & Salt, Take some Mutton Suet, grated bread some Parely Sheard fine a little onion Minc'd Thyme Sweet margoram & some Nutmegg mix them together and Strew them over the stakes, after you have Rubd 'em with the White of an Egg, Butter some paper & Rowl the stakes in them, and let them lay in a Dripping Pan, till your fillots of Mutton is Roasted, then Fry them in Beef dripping then put Round the fillet of Mutten in the papers