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Relishing Beef

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Take a round of the best piece of beef and lard it with bacon; half

roast it; put it in a stewpan, with some gravy, an onion stuck with

cloves, half a pint of white wine, a gill of vinegar, a bunch of

sweet-herbs, pepper, cloves, mace, and salt; cover it down very close,

and let it only simmer till it is quite tender. Take two ox-palates, two

sweetbreads, truffles, morels, artichoke-bottoms, and stew them all

together in some good gravy, which pour over the beef. Have ready

forcemeat balls fried, made in different shapes; dip some sippets into

butter, fry and cut them three-corner-ways, stick them into the meat;

lay the balls round the dish.

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