Transcribe
Translate
English cookbook, 1700
Page 25
More information
digital collection
archival collection guide
transcription tips
To stew a rump of beef take the bone out of a rump of beefe then [illegible] your lard quite through it then stuff it with forsed meat made of veal such as is directed for veal [colops] ownly adding two or three butter'd eggs, then brown it in a pan with butter as brown as if it was rosted, then put it in a stew pan with some bitts of any kind of meat thats not salt both under & over it a good deal of slised onion, a bunch of herbs & a little [illegible] peper & Sanaca pepper & a blade of mace then cover it very close to keep the steeme in & sett it over a slow
Saving...
prev
next
To stew a rump of beef take the bone out of a rump of beefe then [illegible] your lard quite through it then stuff it with forsed meat made of veal such as is directed for veal [colops] ownly adding two or three butter'd eggs, then brown it in a pan with butter as brown as if it was rosted, then put it in a stew pan with some bitts of any kind of meat thats not salt both under & over it a good deal of slised onion, a bunch of herbs & a little [illegible] peper & Sanaca pepper & a blade of mace then cover it very close to keep the steeme in & sett it over a slow
Szathmary Culinary Manuscripts and Cookbooks
sidebar
