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Anne Bayne booke [of recipes] circa 1700
Page 184
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(184) To stew a rump of beefe halfe boile it & take out the bones & rub it with salt & stuf it with parsily & time. & a little fine beefe sewitt shred amongst it. then put it into your broth againe & let it boile very well. then take some Turnups & Carrits cut in peices. & fry it in butter. a little whole [Jamaica?] pepper an onion a bunch of sweet herbs. & stew it very tender then take it upon your dish & take out of your the onion & bunch of sweet herbs & pepper. & skim of all your fat & so send it up. if you have not a mind to have the turnups & Carrits you may put in some shred capers however put in 2 or 3 spoonfulls of wine before you serve it up.
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(184) To stew a rump of beefe halfe boile it & take out the bones & rub it with salt & stuf it with parsily & time. & a little fine beefe sewitt shred amongst it. then put it into your broth againe & let it boile very well. then take some Turnups & Carrits cut in peices. & fry it in butter. a little whole [Jamaica?] pepper an onion a bunch of sweet herbs. & stew it very tender then take it upon your dish & take out of your the onion & bunch of sweet herbs & pepper. & skim of all your fat & so send it up. if you have not a mind to have the turnups & Carrits you may put in some shred capers however put in 2 or 3 spoonfulls of wine before you serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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