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James Doak cookbook: The art of cookery, circa 1760s
Page 42
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fresh butter lay them every one on a big leaf & cover them every one with a piece of bacon toasted have some good gravey a few truffles & morels & mushrooms boil all together pour into the dish and send it to table To Stew Beef Steaks take rump steaks peper and salt them in a stew pan pour in half a pint of watter a blade of mace 2 or 3 cloves a littel bundle of sweet herbs an anchovy a pice of butter rolled in flour a Glass of Whit Wine & an onion cover them close & let them stew till they are tender then take out the steaks flour them fry them in fresh butter & pour away all the fat strain the sauce they were stewd in & pour into the pan toss it all up together til the sauce is quite hot & thick if you add a quarter of a pint of oysters it will make it the better by the steaks
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fresh butter lay them every one on a big leaf & cover them every one with a piece of bacon toasted have some good gravey a few truffles & morels & mushrooms boil all together pour into the dish and send it to table To Stew Beef Steaks take rump steaks peper and salt them in a stew pan pour in half a pint of watter a blade of mace 2 or 3 cloves a littel bundle of sweet herbs an anchovy a pice of butter rolled in flour a Glass of Whit Wine & an onion cover them close & let them stew till they are tender then take out the steaks flour them fry them in fresh butter & pour away all the fat strain the sauce they were stewd in & pour into the pan toss it all up together til the sauce is quite hot & thick if you add a quarter of a pint of oysters it will make it the better by the steaks
Szathmary Culinary Manuscripts and Cookbooks
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