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English cookbook, 1700
Page 13a
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To Pot Beef 13 Take three or four pounds of lean Beef that is tender & two ounces of salt Petre pounded & two ounces of the brownest sugar you can get & a hanful of common salt, mix all this together & rub it on your Beef. Put it in a pan with a pint of water, lett it lye four days turning it each day twice, take it out of ye Brine & dry it in a Cloth, putt it in a pan and strew over it, two pounds of Beef suet, & a quart of water bake it with the great Bread 'till it is tender, take it out of the gravy & pick it clean from the skins & gristles, put it in a wooden Bowl & pound it fine as you can, with a spoon take some of the fat off the gravy, & pound it with the meat to make it mellow, as you pound it, season with pepper, salt, & Nutmeg, to your taste. Beat it down in your pots, close the sides well when cold pour over your Butter. Mrs Roberts Sauce for roast fowls Take some good Beef gravy, add to it a little white wine and Anchove, pepper corns, and a little onion, and some Mushroom boyl it together just as you are going to send it to Table & put in a bit of butter made thick with flour. Mrs Roberts
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To Pot Beef 13 Take three or four pounds of lean Beef that is tender & two ounces of salt Petre pounded & two ounces of the brownest sugar you can get & a hanful of common salt, mix all this together & rub it on your Beef. Put it in a pan with a pint of water, lett it lye four days turning it each day twice, take it out of ye Brine & dry it in a Cloth, putt it in a pan and strew over it, two pounds of Beef suet, & a quart of water bake it with the great Bread 'till it is tender, take it out of the gravy & pick it clean from the skins & gristles, put it in a wooden Bowl & pound it fine as you can, with a spoon take some of the fat off the gravy, & pound it with the meat to make it mellow, as you pound it, season with pepper, salt, & Nutmeg, to your taste. Beat it down in your pots, close the sides well when cold pour over your Butter. Mrs Roberts Sauce for roast fowls Take some good Beef gravy, add to it a little white wine and Anchove, pepper corns, and a little onion, and some Mushroom boyl it together just as you are going to send it to Table & put in a bit of butter made thick with flour. Mrs Roberts
Szathmary Culinary Manuscripts and Cookbooks
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