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

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Page 62a

To Hew a Rump of Beef

Take a Rump of Beef that has hung two or three days that it may be tender, take a deep kettle large enough to contain it put in the bottom some mace, cloves, whole pepper, two or three bay leaves, a little Thyme, Basil, Parsley, an Onion sliced, & some fat Bacon sliced very thin put your Beef on these ingredients & cover it over with some of your sliced fat Bacon put in  a pint of white wine, a glass of french Brandy, a pint of water, & the juice of two Lemons set it over a low fire or send it to the Oven it will take five hours stewing or baking. salt it to your taste.

the Sauce

Take some gravy which must be thickened with flour or butter that must be made brown but take care not to burn it scum off all the fat and add a sliced Onion, mace, cloves, & bay leaves salt & pepper to your taste, dish up your beef and squeeze in the juice of two Lemons into your Sauce. Strain it thro' a fine sieve over your Beef.

To Pickle Oysters

Let your Oysters just simmer take them out of their liquor and throw them into cold water. wash them clean & dry them in a cloth strain your liquor & put to it a gill of (illegible), a little white pepper & a blade or two of mace & half a pint of Vinegar. let it boyl well & scum it. put your Oysters in a pot & pour your pickle over them. this is for one hundred.

Saving...

To Hew a Rump of Beef Take a Rump of Beef that has hung two or three days that it may be tender, take a deep kettle large enough to contain it put in the bottom some mace, cloves, whole pepper, two or three bay leaves, a little Thyme, Basil, Parsley, an Onion sliced, & some fat Bacon sliced very thin put your Beef on these ingredients & cover it over with some of your sliced fat Bacon put in a pint of white wine, a glass of french Brandy, a pint of water, & the juice of two Lemons set it over a low fire or send it to the Oven it will take five hours stewing or baking. salt it to your taste. the Sauce Take some gravy which must be thickened with flour or butter that must be made brown but take care not to burn it scum off all the fat and add a sliced Onion, mace, cloves, & bay leaves salt & pepper to your taste, dish up your beef and squeeze in the juice of two Lemons into your Sauce. Strain it thro' a fine sieve over your Beef. To Pickle Oysters Let your Oysters just simmer take them out of their liquor and throw them into cold water. wash them clean & dry them in a cloth strain your liquor & put to it a gill of (illegible), a little white pepper & a blade or two of mace & half a pint of Vinegar. let it boyl well & scum it. put your Oysters in a pot & pour your pickle over them. this is for one hundred.