Stewed Beef with Gravy

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (21)

For the beef

a buttock or a rump of beef ↝ Beef, ground, raw [Ground beef]
some sweet butter
some broth or gravy hot ↝ Soup, broth [Soups, broth-based]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
a bundle of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

half a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
two sweetbreads cut into eight pieces ↝ Sweetbreads [Liver and organ meats]
some truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
palates
artichoke-bottoms ↝ Artichoke [Other vegetables and combinations]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

For garnish

force-meat rolled in pieces half as long as one's finger
batter made with eggs ↝ Cookie, batter or dough, raw [Cookies and brownies]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sippets dipped into batter cut three corner-ways

Instructions (17)

Take a buttock or a rump of beef, lard it, fry it brown in some sweet butter.
Put it into a pot that will just hold it.
Add some hot broth or gravy, some pepper, cloves, mace, and a bundle of sweet-herbs.
Stew it for four hours until it is tender.
Season it with salt.
Prepare the sauce: take half a pint of gravy, two sweetbreads cut into eight pieces, some truffles, morels, palates, artichoke-bottoms, and mushrooms.
Boil all the sauce ingredients together.
Lay the stewed beef in a dish.
Strain the liquor from the beef into the sauce.
Boil the sauce together.
If the sauce is not thick enough, roll a piece of butter in flour and boil it in.
Pour the sauce all over the beef.
Prepare the garnish: take force-meat rolled in pieces half as long as one's finger.
Dip the force-meat pieces into batter made with eggs, and fry them brown.
Fry some sippets dipped into batter, cut three corner-ways.
Stick the fried sippets into the meat.
Garnish with the fried force-meat.

Original Text

YOU may take a buttock or a rump of beef, lard it, fry it brown in some sweet butter, then put it into a pot that will just hold it; put in some broth or gravy hot, some pepper, cloves, mace, and a bundle of sweet-herbs, stew it four hours till it is tender, and season it with salt; take half a pint of gravy, two sweetbreads cut into eight pieces, some truffles and morels, palates, artichoke-bottoms, and mushrooms, boil all together, lay your beef in a dish, strain the liquor into the sauce, and boil all together. If it is not thick enough, roll a piece of butter in flour, and boil it in; pour this all over the beef. Take force-meat rolled in pieces half as long as one's finger; dip them into batter made with eggs, and fry them brown; fry some sippets dipped into batter cut three corner-ways, stick them into the meat, and garnish with the force-meat.

Notes

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