Stewed Beef Pieces

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Main Ingredients
Seasoning
For the sauce
Note: Alternative preparation
Instructions (17)
  1. Cut the beef into thin pieces about two inches long.
  2. Beat them with the back of a knife very well.
  3. Grate some nutmeg.
  4. Flour them a little.
  5. Lay them in a stew-pan.
  6. Put in as much water as you think will do for sauce.
  7. Add half an onion cut small.
  8. Add a bundle of sweet herbs.
  9. Add a little pepper and salt.
  10. Add a piece of butter rolled in a little flour.
  11. Set them on a slow fire.
  12. When they begin to simmer, stir them now and then.
  13. When they begin to be hot, ten minutes will do them, but take care they do not boil.
  14. Take out the sweet herbs.
  15. Pour it into the dish, and send it to table.
Note: Alternative preparation
  1. You may do the inside of a sir-loin of beef in the same manner, the day after it is roasted.
  2. Only do not beat them, but cut them thin.
Original Text
CUT them into thin pieces about two inches long, beat them with the back of a knife very well, grate some nutmeg, flour them a little, lay them in a stew-pan, put in as much water as you think will do for sauce, half an onion cut small, a bundle of sweet herbs, a little pepper and salt, a piece of butter rolled in a little flour. Set them on a slow fire; when they begin to simmer, stir them now and then; when they begin to be hot, ten minutes will do them, but take care they do not boil. Take out the sweet herbs, pour it into the dish, and send it to table. Note, You may do the inside of a sir-loin of beef in the same manner, the day after it is roasted, only do not beat them, but cut them thin.
Notes
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