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English cookbook, 1700
Page 63
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To Stew a Rump of Beefe Mrs Garland bone it & season it with Pepper & Salt & a little Coarse Sugar, stuff the lean part with lumps of fatt Bacon dipt in vinegar pepper & Salt, in the hollow where the Bone came out, put three or four Onions & three or four Bay-leaves. put it down as close as you can into your Stew-pott, cover it close & let it stew very Slow over a charcoal-fire six or 7 hours, have ready some [Pallats?] & Sweet breads boyled very tender, & then brown e'm in a frying Pan with a little Butter, take e'm clean out of the Butter & thicken it with flower without any butter & put a little of the gravie out of the stew Pott to Savour & brown itt, you may Add Morels Pick'd Wallnuts or Mushrooms as you think fitt. You must stew the Bone with some Onion for liquor for the Saus
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To Stew a Rump of Beefe Mrs Garland bone it & season it with Pepper & Salt & a little Coarse Sugar, stuff the lean part with lumps of fatt Bacon dipt in vinegar pepper & Salt, in the hollow where the Bone came out, put three or four Onions & three or four Bay-leaves. put it down as close as you can into your Stew-pott, cover it close & let it stew very Slow over a charcoal-fire six or 7 hours, have ready some [Pallats?] & Sweet breads boyled very tender, & then brown e'm in a frying Pan with a little Butter, take e'm clean out of the Butter & thicken it with flower without any butter & put a little of the gravie out of the stew Pott to Savour & brown itt, you may Add Morels Pick'd Wallnuts or Mushrooms as you think fitt. You must stew the Bone with some Onion for liquor for the Saus
Szathmary Culinary Manuscripts and Cookbooks
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