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English cookbook, 1700
Page 11
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11 meat, then take beef & veal & slice e'm thin & put e'm into a broad stew pan with some Carot & a good deal of Onion both sliced & parseley, then set it over a Charkcoal fire & cover it wth a dish, look as it that it may'nt burn, when all the moisture is dry'd up that your pan grown brown, put in a Ladle full of the broth & stur it a bout & let it stand on the fire till it's dry'd up again, then put more broth by degrees till you have as much as the meat
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11 meat, then take beef & veal & slice e'm thin & put e'm into a broad stew pan with some Carot & a good deal of Onion both sliced & parseley, then set it over a Charkcoal fire & cover it wth a dish, look as it that it may'nt burn, when all the moisture is dry'd up that your pan grown brown, put in a Ladle full of the broth & stur it a bout & let it stand on the fire till it's dry'd up again, then put more broth by degrees till you have as much as the meat
Szathmary Culinary Manuscripts and Cookbooks
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