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James Doak cookbook: The art of cookery, circa 1760s
Page 41
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Beef a la Mode in Pieces You must take a buttock of beef cut it into 2 pound pieces lard them with bacon fry them brown put them into a pot that will just hold them put in 2 quarts of broth or gravy a few sweet herbs an onion some mace cloves nutmeg peper & salt when that is done cover it close & stew till it is tender skim off all the fat lay the meat in the dish & strain the sauce over it you may serve it up hot or cold Beef Olives Take a rump of beef cut it into steaks half a quarter long about an inch thick let them be square lay on some good force meat made with veal roll them tie them once round with a hard knot dip them in eggs crumbs of bread & greated nutmeg & a little peper & salt the best way is to roast them or fry them brown is
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Beef a la Mode in Pieces You must take a buttock of beef cut it into 2 pound pieces lard them with bacon fry them brown put them into a pot that will just hold them put in 2 quarts of broth or gravy a few sweet herbs an onion some mace cloves nutmeg peper & salt when that is done cover it close & stew till it is tender skim off all the fat lay the meat in the dish & strain the sauce over it you may serve it up hot or cold Beef Olives Take a rump of beef cut it into steaks half a quarter long about an inch thick let them be square lay on some good force meat made with veal roll them tie them once round with a hard knot dip them in eggs crumbs of bread & greated nutmeg & a little peper & salt the best way is to roast them or fry them brown is
Szathmary Culinary Manuscripts and Cookbooks
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