DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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20
Fish Sauce
Take a quart of very good gravy, not too salt, half a pint (or better) of red wine and rhenish, mix some whole pepper, two blades of maize one anchove, a little lemon peel. a pretty large root of horseraddish scraped, five or six heads of Eschalot, a small bunch of sweet herbs, boyl it altogether 'till one third is boyl'd away, then work a pound and half of butter with some flour, but not too much, for fear it should be too thick, put in your butter to the rest of your ingredients, boyl it some time and if not thick enough dust in a little more flour. sharpen it with some lemon to your taste, then strain it off, and stew some oysters in their own pickle, put a spoonful of it in your sauce, with a Lobster pick'd small, and some mushrooms if you like, give it one boyl up, this is enough for a large dish of fish. 
Grandmother Johnson
Whipt Sullibub
Take a pint of cream, put to a pint of sack one sprig of rosemary, and a little lemon peel, put it altogether in a bowl, & sweeten to your taste. then mill it with a chocolate mill, and as the froth rises, put it on a sieve to drain, & put into each glass three or four spoonfuls of wine & fill them up with froth. 
Mrs Roberts

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20 Fish Sauce Take a quart of very good gravy, not too salt, half a pint (or better) of red wine and rhenish, mix some whole pepper, two blades of maize one anchove, a little lemon peel. a pretty large root of horseraddish scraped, five or six heads of Eschalot, a small bunch of sweet herbs, boyl it altogether 'till one third is boyl'd away, then work a pound and half of butter with some flour, but not too much, for fear it should be too thick, put in your butter to the rest of your ingredients, boyl it some time and if not thick enough dust in a little more flour. sharpen it with some lemon to your taste, then strain it off, and stew some oysters in their own pickle, put a spoonful of it in your sauce, with a Lobster pick'd small, and some mushrooms if you like, give it one boyl up, this is enough for a large dish of fish. Grandmother Johnson Whipt Sullibub Take a pint of cream, put to a pint of sack one sprig of rosemary, and a little lemon peel, put it altogether in a bowl, & sweeten to your taste. then mill it with a chocolate mill, and as the froth rises, put it on a sieve to drain, & put into each glass three or four spoonfuls of wine & fill them up with froth. Mrs Roberts