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English cookbook, 1860
Page 112
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To Stew a Rump of Beef - Half roast it then put it into a Stew pan with two quarts of water fry three large onions Sliced one Carrot four Cloves a Blade of mace some Celery a bunch of sweet herbs let these be a Small handful altogether Simmer it as gently as possible for several
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To Stew a Rump of Beef - Half roast it then put it into a Stew pan with two quarts of water fry three large onions Sliced one Carrot four Cloves a Blade of mace some Celery a bunch of sweet herbs let these be a Small handful altogether Simmer it as gently as possible for several
Szathmary Culinary Manuscripts and Cookbooks
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