To Stew a Rump of Beef or the Briscuit, the French Way

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Rump of Beef, put it into a little Pot that will hold it, cover it with Water, put on the Cover, let it stew an Hour, but if a Briscuit two Hours; skim it clean, then slash the Meat with a Knife to let out the Gravy, put in a little beaten Pepper, some Salt, four Cloves, with two or three large Blades of Mace beat fine, six Onions sliced, and Half a Pint of Red Wine; cover it close, let it stew an Hour, then put in two Spoonfuls of Capers or Astertion Buds pickled, or Broom Buds, chop them, two Spoonfuls of Vinegar and two of Verjuice; boil six Cabbage Lettuces in Water, then put them in the Pot, put in a Pint of good Gravy, let all stew together for Half an Hour, skim all the Fat off, lay the Meat into the Dish, and pour the rest over it, have ready some Pieces of Bread cut three Corner ways, and fry’d crisp, stick them about the Meat, and garnish with them. When you put in the Cabbage, put with it a good Piece of Butter rolled in Flour.