Label
All
0
Clear all filters

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

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Hannah Glasse

Published 1747

  • About

Method

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 sla

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title