Beef Royal

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Surloin of Beef, or a large Rump, bone it and beat it very well, then lard it with Bacon, season it all over with Salt, Pepper, Mace, Cloves, and Nutmeg, all beat fine, some Lemon-peel cut small, and some Sweet Herbs; in the mean Time make a strong Broth of the Bones, take a Piece of Butter with a little Flour, brown it, put in the Beef, keep it turning often till it is Brown, then strain the Broth, put all together into a Pot, put in a Bay-Leaf, a few Truffles, and some Ox Palates cut small; cover it close, and let it stew till it is tender, take out the Beef, skim off all the Fat, pour in a Pint of Claret, some fry’d Oysters, an Anchovy, and some Gerkins shred small; boil all together, put in the Beef to warm, thicken your Sauce with a Piece of Butter rolled in Flour, or Mushroom Powder, or Burnt Butter. Lay your Meat in the Dish, pour the Sauce over it, and send it to Table. This may be eat either Hot or Cold.