To Stew a Rump of Beef

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Having boil’d it till it is little more than Half enough, take it up, and peel off the Skin; take Salt, Pepper, beaten Mace, grated Nutmeg, a Handful of Parsley, a little Thyme, Winter-Savoury, Sweet Marjoram, all chopp’d fine and mixt, and stuff them in great Holes in the Fat and Lean, the rest spread over it, with the Yolks of two Eggs; save the Gravy that runs out, put to it a Pint of Claret, and put the Meat into a deep Pan, pour the Liquor in, cover it close, and let it bake two Hours, then put it into the Dish, pour the Liquor over it, and send it to Table.

In this section