Savoys Forced and Stewed

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

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.