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American cookbook, ca. 1850
Page 102
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Ragout of Beef Mrs S 4 or 5 lbs of the Brisket with the firm fat wash & rub it with Salt & vinegar Put it into a small stewpan with water or broth & when well simmered let it stew very gently an hour then add cut turnip carrot & small whole onions when it has stewed slowly till tender draw out the bones thicken the gravy with butter rolled in flour a little catsup & plenty of spice Serve the beef with vegetables on or around it To Roll a Breast of Mutton Mrs S Bone a breast of Mutton & season it with mace, nutmeg pepper & salt Rub it over with the yolk of an egg make a little forcemeat & lay it over it roll it up & bind it with coarse tape Put it into an Earthen dish with 2 qts of water Dredge it over with flour & bake 2 hours in a very hot oven make a strong gravy & mix it with the other with an Anchovy thicken it with butter & flour cut the Mutton into 3 pieces pour the sauce
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Ragout of Beef Mrs S 4 or 5 lbs of the Brisket with the firm fat wash & rub it with Salt & vinegar Put it into a small stewpan with water or broth & when well simmered let it stew very gently an hour then add cut turnip carrot & small whole onions when it has stewed slowly till tender draw out the bones thicken the gravy with butter rolled in flour a little catsup & plenty of spice Serve the beef with vegetables on or around it To Roll a Breast of Mutton Mrs S Bone a breast of Mutton & season it with mace, nutmeg pepper & salt Rub it over with the yolk of an egg make a little forcemeat & lay it over it roll it up & bind it with coarse tape Put it into an Earthen dish with 2 qts of water Dredge it over with flour & bake 2 hours in a very hot oven make a strong gravy & mix it with the other with an Anchovy thicken it with butter & flour cut the Mutton into 3 pieces pour the sauce
Szathmary Culinary Manuscripts and Cookbooks
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