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Anne Bayne booke [of recipes] circa 1700
Page 93
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(93) To stew a rump of beefe Take a rump of beefe & stuf it with force [?] meat & laird it with bacon & dridge it with flower the put it into your stew pan with as much strong broth as will cover it an onion & a little mace & a few [illegible] & a little whole pepper & salt a few bay leaves & a little sweet marioram. let it stew till it be very tender & turne it often then brown a little butter thikened with flower & shake it all well together & if you please may put in a few shred capers & mushrooms & may make a ragou of sweet breads & shallots [?] & lamb stones [?] & cockscombs & morells & forct [?] balls to lie over it to serve it up. You mst halfe boile the rump of beefe before you put in your butter & strain your broth.
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(93) To stew a rump of beefe Take a rump of beefe & stuf it with force [?] meat & laird it with bacon & dridge it with flower the put it into your stew pan with as much strong broth as will cover it an onion & a little mace & a few [illegible] & a little whole pepper & salt a few bay leaves & a little sweet marioram. let it stew till it be very tender & turne it often then brown a little butter thikened with flower & shake it all well together & if you please may put in a few shred capers & mushrooms & may make a ragou of sweet breads & shallots [?] & lamb stones [?] & cockscombs & morells & forct [?] balls to lie over it to serve it up. You mst halfe boile the rump of beefe before you put in your butter & strain your broth.
Szathmary Culinary Manuscripts and Cookbooks
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