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Bethune Family recipe book, October 22, 1826
Page 74
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64 For a Stew. Take Wine half a pint, rich gravy as Pint, a large tea spoonful of Tlyan Pepper, two table spoonfulls of Walnut Pickle. One table spoonfull and a half of Anchovy Sauce. Three pickled Walnuts cut in slices, half an onion cut rather small. One table spoonfull of melted Butter, and one of Flour well beat up with the Butter. All these Ingredients with two Boiled Fowls put into a Sauce Jar and Stewed over a Hot Fire until the onion becomes quite soft, will make an excellent Stew.
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64 For a Stew. Take Wine half a pint, rich gravy as Pint, a large tea spoonful of Tlyan Pepper, two table spoonfulls of Walnut Pickle. One table spoonfull and a half of Anchovy Sauce. Three pickled Walnuts cut in slices, half an onion cut rather small. One table spoonfull of melted Butter, and one of Flour well beat up with the Butter. All these Ingredients with two Boiled Fowls put into a Sauce Jar and Stewed over a Hot Fire until the onion becomes quite soft, will make an excellent Stew.
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