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English cookbook, 1860
Page 17
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A Stewed Rump of Beef Put a small rump of Beef into a boiler with water enough to cover it turn it frequently and stew it gently 8 hours put into the water a bunch of sweet herbs and some pepper salt and onions before the beef is stewed sufficient take out as much of the gravy as will suffice for sauce put to it some pickled cucumber or mango, walnuts capers and several kinds of ketchups stew them well in the gravy thicken it with a piece of butter you may take the [bones?] out of the beef when it is just enough pour the sauce over it
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A Stewed Rump of Beef Put a small rump of Beef into a boiler with water enough to cover it turn it frequently and stew it gently 8 hours put into the water a bunch of sweet herbs and some pepper salt and onions before the beef is stewed sufficient take out as much of the gravy as will suffice for sauce put to it some pickled cucumber or mango, walnuts capers and several kinds of ketchups stew them well in the gravy thicken it with a piece of butter you may take the [bones?] out of the beef when it is just enough pour the sauce over it
Szathmary Culinary Manuscripts and Cookbooks
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