To Stew Beef Gobbets

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Get any Piece of Beef, except the Leg, cut it in Pieces about the Bigness of a Pullet’s Egg, put them in a Stew-pan, cover them with Water, let them stew, skim them clean, and when they have stew’d an Hour take Mace, Cloves, and whole Pepper ty’d in a Muslin Rag loose, some Sellery cut small, put them into the Pan with some Salt, Turnips and Carrots, par’d and cut in Slices, a little Parsley, a Bundle of Sweet Herbs, and a large Crust of Bread. You may put in an Ounce of Barley or Rice, if you like it. Cover it close, and let it stew till it is tender; take out the Herbs, Spices and Bread, and have ready fry’d a French Roll cut in four. Dish up all together, and send to Table.