Brown Pottage

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (17)

a piece of lean gravy-beef ↝ Gravy, beef [Dips, gravies, other sauces]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little bacon ↝ Beef, bacon, cooked [Bacon]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
your broth ↝ Soup, broth [Soups, broth-based]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
your bread ↝ Bread, vegetable [Yeast breads]
some of the broth ↝ Soup, broth [Soups, broth-based]
a fowl of some sort ↝ Guinea hen, meat only, raw [Poultry Products]
a little boiled spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
boiled lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (8)

Cut a piece of lean gravy-beef into thin collops, and hack them with the back of a cleaver.
Have a stew-pan over the fire, with a piece of butter, a little bacon cut thin; let them be brown over the fire.
Put in your beef; let it stew till it be very brown.
Put in a little flour, and then have your broth ready, and fill up the stew-pan.
Put in two onions, a bunch of sweet herbs, cloves, mace, and pepper; let all stew together an hour covered.
Then have your bread ready toasted hard to put in your dish, and strain some of the broth to it; through a fine sieve.
Put a fowl of some sort in the middle, with a little boiled spinach minced in it.
Garnish your dish with boiled lettuces, spinach and lemon.

Original Text

To make Brown Pottage.
Cut a piece of lean gravy-beef into thin collops, and hack them with the back of a cleaver; have a stew-pan over the fire, with a piece of butter, a little bacon cut thin; let them be brown over the fire; and put in your beef; let it stew till it be very brown; put in a little flour, and then have your broth ready, and fill up the stew-pan; put in two onions, a bunch of sweet herbs, cloves, mace, and pepper; let all stew together an hour covered; then have your bread ready toasted hard to put in your dish, and strain some of the broth to it; through a fine sieve; put a fowl of some sort in the middle, with a little boiled spinach minced in it; garnishing you dish with boiled lettuces, spinach and lemon.

Notes

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