Savoys Forced and Stewed

Method

Take two Savoys, fill one with Force-meat, and the other without. Stew them with Gravy, season them with Pepper and Salt, and when they are near enough, take a Piece of Butter, as big as a large Wallnut, rolled in Flour, and put in. Let them stew till they are enough, and the Sauce thick; then lay them in your Dish, and pour the Sauce over them. These Things are best done on a Stove.

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