Transcribe
Translate
English cookbook, 1860
Page 82
More information
digital collection
archival collection guide
transcription tips
To stew a Rump of Beef Boil it more than half enough take it off the fire and peel the skin off the top - Have ready pepper, salt shred sweet herbs and parsley Stuff it in large holes through the fat lay the rest of the seasoning over the top and to bind it spread over it the yolks of 2 eggs - be sure to save the gravy that runs out to which
Saving...
prev
next
To stew a Rump of Beef Boil it more than half enough take it off the fire and peel the skin off the top - Have ready pepper, salt shred sweet herbs and parsley Stuff it in large holes through the fat lay the rest of the seasoning over the top and to bind it spread over it the yolks of 2 eggs - be sure to save the gravy that runs out to which
Szathmary Culinary Manuscripts and Cookbooks
sidebar
