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English cookbook, 1700
Page 58
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To stew a Beafe head take it & break the bones very well & wash it very clean in several waters & let it lye half a day in water till the blood be all soked out, the season it wth pepper & salt & put it into the pot you intend to bake it in wth a bunch of sweet herbs half a Dozen onions & half a pound of butter if you chere be very fatt half that will serve put in as much water as will cover it, sett it into the oven the last thing you do over night, into a hott oven tho it wonuot keep it hott enough
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To stew a Beafe head take it & break the bones very well & wash it very clean in several waters & let it lye half a day in water till the blood be all soked out, the season it wth pepper & salt & put it into the pot you intend to bake it in wth a bunch of sweet herbs half a Dozen onions & half a pound of butter if you chere be very fatt half that will serve put in as much water as will cover it, sett it into the oven the last thing you do over night, into a hott oven tho it wonuot keep it hott enough
Szathmary Culinary Manuscripts and Cookbooks
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