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

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Page 113

Fish Rechauffe'  After any solid fish is boiled pick it clean from the bones in small pieces & to every lb of fish add 1/2 a pint of cream a spoonfull of mustard 1 of anchovies & 12 1/2 of catchup a little pepper & butter & flour make it all quite hot in a sauce pan then put into a dish & crumbs of bread quite thick over it & baste it with butter till the crumbs are moist.  Salamander it just before you send it up.
To Pickle Red Cabbage  Mrs Monruffe  Cut your cabbage in shreds lay a layer in your dish then sprinkle over it a large handful of Salt & then another layer of cabbage & more [illegible] Boil your vinegar with some spice at the same time let hott stand till the next day put your cabbage into a jar & pour your vinegar & spice over it.
Italian Cream  a pint of cream a teacupfull of white wine & a little Brandy the juice of 2 lemons a little of the rind steeped in the wine. Sugar to your taste  Whip all up together & put it into a small bason let it stand till the next day & then turn it out on a dish  you may put a few coloured sugar plumbs over it when you when you send it to table

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Fish Rechauffe' After any solid fish is boiled pick it clean from the bones in small pieces & to every lb of fish add 1/2 a pint of cream a spoonfull of mustard 1 of anchovies & 12 1/2 of catchup a little pepper & butter & flour make it all quite hot in a sauce pan then put into a dish & crumbs of bread quite thick over it & baste it with butter till the crumbs are moist. Salamander it just before you send it up. To Pickle Red Cabbage Mrs Monruffe Cut your cabbage in shreds lay a layer in your dish then sprinkle over it a large handful of Salt & then another layer of cabbage & more [illegible] Boil your vinegar with some spice at the same time let hott stand till the next day put your cabbage into a jar & pour your vinegar & spice over it. Italian Cream a pint of cream a teacupfull of white wine & a little Brandy the juice of 2 lemons a little of the rind steeped in the wine. Sugar to your taste Whip all up together & put it into a small bason let it stand till the next day & then turn it out on a dish you may put a few coloured sugar plumbs over it when you when you send it to table