To Stew a Rump of Beef

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Reading MS., 1765.

’Season your beef with nutmeg mace peper salt and lard it with bacon put it in a pot and lay the fate side downward, put to it a quarter of a pint vinegar ½ pint red wine a pint of water three whole onions stuck with a few cloves – a bunch of sweet herbs two anchovys cover it close and let it stew over a gentle fire – four hours scum of the fate from the liquor and then pouer the liquor put over it in the dish garnish with horseradish and greens scald.’