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Penelope Pemberton cookbook, Dec. 19, 1716
Page 63
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Beefe grave Take buttock beefe cut in slises beat it very well with a pestal yn put some buter in yr frieing pan lay yr beefe a brode in ye pan & frie it when there is a prity dale of gravi come from ye beefe take it out at ye side of ye pan with a spoone into a pot if it want put a litle more butter into yr pan & frie yt side brown but be carefoll it borne not it givs it an ill teast yn turne it & frie ye outher side & if good grave come out take it up to ye outher frie it browne: but before have rady bones or scins of beefe muton or veale or [illegible] of veale all chopt to peeses boyld to a stronge broth rune ye brouth throug a heave sive: yn put yr brouth into a clane pan & when yu have fride yr quanteti yu intend put all yr fride peeses into ye pan & stewe ym together very well be carefoll yu put not to much brouth to ym lest yu make yt grave to wake: when yu have taken alle ye strength of ye meat out by steweing rune it throug a sive: yn give yr first grave yu toke out of ye pan a boyle with it: let it be cold if yu have [illegible] then take of all ye fat & dregs from ye botick yn devide yr grave into ye quantetis or for whot yu want put to some anchovi a litle clare or white wine or a sprig of time or anything sutable for whot yu want it for: for sase turne over
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Beefe grave Take buttock beefe cut in slises beat it very well with a pestal yn put some buter in yr frieing pan lay yr beefe a brode in ye pan & frie it when there is a prity dale of gravi come from ye beefe take it out at ye side of ye pan with a spoone into a pot if it want put a litle more butter into yr pan & frie yt side brown but be carefoll it borne not it givs it an ill teast yn turne it & frie ye outher side & if good grave come out take it up to ye outher frie it browne: but before have rady bones or scins of beefe muton or veale or [illegible] of veale all chopt to peeses boyld to a stronge broth rune ye brouth throug a heave sive: yn put yr brouth into a clane pan & when yu have fride yr quanteti yu intend put all yr fride peeses into ye pan & stewe ym together very well be carefoll yu put not to much brouth to ym lest yu make yt grave to wake: when yu have taken alle ye strength of ye meat out by steweing rune it throug a sive: yn give yr first grave yu toke out of ye pan a boyle with it: let it be cold if yu have [illegible] then take of all ye fat & dregs from ye botick yn devide yr grave into ye quantetis or for whot yu want put to some anchovi a litle clare or white wine or a sprig of time or anything sutable for whot yu want it for: for sase turne over
Szathmary Culinary Manuscripts and Cookbooks
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