DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 104

Beef Steaks, Stewed
Cut thin slices of Beef from the Rump of any other tender part and divide them into pieces of three inches long, beat them with the blade of a knife, and flour them, Fry them quick in Butter two minutes then lay them into a small Stew Pan and cover them with a Pint of gravy add a bit of butter rubbed in flour Pepper salt the least bit of shallot shred as fine as possible, half a Walnut four small pickled cucumbers and a tea spoonful of capers cut small. Take care that it does not boil and serve the stew in a very hot covered dish. 
To Make Lemon Pickel
Take one Dz of lemons grate of the out rinds very thin cut them in four quarters but leave the Bottoms whole rub on them equally a quarter of a pound of salt and spread them on a large pewter dish, put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels: then put them into a pitcher well glazed: with one ounce of mace half an ounce of cloves beat fine one ounce of nutmegs cut in thin slices four ounces of garlick peeled 1/2 an ounce of mustard seed bruised a little and tied it in a muslin bag poor four quarts of boiling white wine vinegar upon them close the pitcher all up & let it stand five or six days by the [illegible] up & let it stand five or six days by the [illegible] shake it well up every day then tie it and let it stand three months to take of the

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Beef Steaks, Stewed Cut thin slices of Beef from the Rump of any other tender part and divide them into pieces of three inches long, beat them with the blade of a knife, and flour them, Fry them quick in Butter two minutes then lay them into a small Stew Pan and cover them with a Pint of gravy add a bit of butter rubbed in flour Pepper salt the least bit of shallot shred as fine as possible, half a Walnut four small pickled cucumbers and a tea spoonful of capers cut small. Take care that it does not boil and serve the stew in a very hot covered dish. To Make Lemon Pickel Take one Dz of lemons grate of the out rinds very thin cut them in four quarters but leave the Bottoms whole rub on them equally a quarter of a pound of salt and spread them on a large pewter dish, put them in a cool oven, or let them dry gradually by the fire till all the juice is dried into the peels: then put them into a pitcher well glazed: with one ounce of mace half an ounce of cloves beat fine one ounce of nutmegs cut in thin slices four ounces of garlick peeled 1/2 an ounce of mustard seed bruised a little and tied it in a muslin bag poor four quarts of boiling white wine vinegar upon them close the pitcher all up & let it stand five or six days by the [illegible] up & let it stand five or six days by the [illegible] shake it well up every day then tie it and let it stand three months to take of the