Stewed Beef

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

a buttock of beef, cut it into two-pound pieces ↝ Beef, ground, raw [Ground beef]
lard them with bacon ↝ Beef, bacon, cooked [Bacon]
two quarts of broth or gravy ↝ Soup, broth [Soups, broth-based]
a few sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (10)

Take a buttock of beef, cut it into two-pound pieces, and lard them with bacon.
Fry the pieces of beef brown.
Put the fried beef into a pot that will just hold them.
Add two quarts of broth or gravy, a few sweet-herbs, an onion, some mace, cloves, nutmeg, pepper and salt.
Cover the pot close.
Stew the contents until the meat is tender.
Skim off all the fat.
Lay the meat in the dish.
Strain the sauce over the meat.
Serve up hot or cold.

Original Text

YOU must take a buttock of beef, cut it into two-pound pieces, lard them with bacon, fry them brown, put them into a pot that will just hold them; put in two quarts of broth or gravy, a few sweet-herbs, an onion, some mace, cloves, nutmeg, pepper and salt; when that is done, cover it close, and stew it till it is tender, skim off all the fat, lay the meat in the dish, and strain the sauce over it. You may serve it up hot or cold.

Notes

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