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.’
A very simple rich recipe.
In a saucepan which fits the beef with an inch or so to spare all round, lay first the bacon and then the beef. Add the onions, herbs, anchovies and seasoning; pour over the vinegar and the wine. Cover with foil and then with the lid, bring to the boil, and then simmer very gently for 3½ hours without uncovering.
Twenty minutes before it will be ready, cook spring greens, broccoli or green cabbage, so that they are very green and still a little crisp. Drain. Keep warm while you lift the beef on to a large flat dish, skim the stock well, check seasoning, and then ladle it over the meat. If the stock has reduced to a very small quantity add some boiling water, stir briskly and re-season. Put the green vegetable in a ring round the dish and serve at once with creamed potatoes and horseradish sauce.
©1975 The Estate of Elizabeth Ayrton