Portugal Beef

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Rump of Beef, cut off the Bone, cut it across, flour it, fry the thin Part Brown in Butter, the thick End stuff with Sewet, boil’d Chesnuts, an Anchovy, an Onion, and a little Pepper; stew it in a Pan of strong Broth, and when it is tender lay both the Fry’d and Stew’d together into your Dish, cut the Fry’d in two and lay on each Side of the Stew’d, strain the Gravy it was stew’d in, put to it some pickled Gerkins chopp’d and boil’d Chesnuts, thicken it with a Piece of Burnt Butter, give it two or three Boils up, season it with Salt to your Palate, and pour it over the Beef. Garnish with Lemon.