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 (24)

For the Beef

a sirloin of beef, or a large rump ↝ Beef, top sirloin steak, raw [Beef Products]
bacon ↝ Beef, bacon, cooked [Bacon]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
mace, cloves, and nutmeg, all beat fine ↝ Spices, mace, ground [Spices and Herbs]
mace, cloves, and nutmeg, all beat fine ↝ Garlic, raw [Vegetables and Vegetable Products]
mace, cloves, and nutmeg, all beat fine ↝ Oil, nutmeg butter [Fats and Oils]
some lemon-peel cut small ↝ Lemon peel, raw [Fruits and Fruit Juices]
some sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

For the Broth and Stewing

the bones ↝ Pork, bones [Pork]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
the broth ↝ Soup, broth [Soups, broth-based]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
a few truffles
some ox-palates cut small

For the Sauce

a pint of claret
some fried oysters ↝ Oysters, raw [Shellfish]
an anchovy
some gherkins shred small ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
mushroom powder ↝ Gravy, mushroom, dry, powder [Soups, Sauces, and Gravies]
burnt butter

Instructions (16)

Bone and beat the sirloin of beef or large rump very well.
Lard it with bacon.
Season it all over with salt, pepper, mace, cloves, nutmeg (all beat fine), some lemon-peel cut small, and some sweet-herbs.
In the mean time, make a strong broth of the bones.
Take a piece of butter with a little flour, brown it.
Put in your beef and keep it turning often till it is brown.
Pour in the broth and put all together into a pot.
Add a bay-leaf, a few truffles, and some ox-palates cut small.
Cover it close and let it stew till it is tender.
Take out the beef and skim off all the fat.
Pour in a pint of claret, some fried oysters, an anchovy, and some gherkins shred small.
Boil all together.
Put in the beef to warm.
Thicken your sauce with a piece of butter rolled in flour, or mushroom powder, or burnt butter.
Lay your meat in the dish, pour the sauce over it, and send it to table.
This may be eaten either hot or cold.

Original Text

TAKE a sirloin of beef, or a large rump, bone it and beat it very well, then lard it with bacon, season it all over with salt, pepper, mace, cloves, and nutmeg, all beat fine, some lemon-peel cut small, and some sweet-herbs; in the mean time make a strong broth of the bones, take a piece of butter with a little flour, brown it, put in your beef, keep it turning often till it is brown, then pour the broth, put all together into a pot, put in a bay-leaf, a few truffles, and some ox-palates cut small; cover it close, and let it stew till it is tender, take out the beef, skim off all the fat, pour in a pint of claret, some fried oysters, an anchovy, and some gherkins shred small; boil all together, put in the beef to warm, thicken your sauce with a piece of butter rolled in flour, or mushroom powder, or burnt butter. Lay your meat in the dish, pour the sauce over it, and send it to table. This may be eat either hot or cold.

Notes

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