Beef Gobbets

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (6)
  1. Take any piece of Beef, except the leg, cut it into small pieces, and put them into a stew-pan.
  2. Cover them with water, and when they have stewed an hour, put in a little mace, cloves, and whole pepper, tied loosely in a muslin rag, with some celery cut small.
  3. Then add some salt, turnips, and carrots pared and cut in slices, a little parsley, a bunch of sweet herbs, a large crust of bread, and an ounce either of barley or rice.
  4. Cover it close, and let it stew till it is tender.
  5. Then take out the herbs, spices, and bread, and have ready a French roll nicely toasted, and cut into four parts.
  6. Put these into your dish, pour in the meat and sauce, and send it hot to table.
Original Text
Beef Gobbets. TAKE any piece of Beef, except the leg, cut it into small pieces, and put them into a stew-pan. Cover them with water, and when they have stewed an hour, put in a little mace, cloves, and whole pepper, tied loosely in a muslin rag, with some celery cut small. Then add some salt, turnips, and carrots pared and cut in slices, a little parsley, a bunch of sweet herbs, a large crust of bread, and an ounce either of barley or rice. Cover it close, and let it stew till it is tender. Then take out the herbs, spices, and bread, and have ready a French roll nicely toasted, and cut into four parts. Put these into your dish, pour in the meat and sauce, and send it hot to table.
Notes
—