To Stew Mutton or Veal in Broth

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

‘Chop ye meat in handsome pieces put to it as much water as will cover it well put in a little whole mace pepper and salt, a little nutmeg a bundle of thyme and savory an onion a little ale or strong Beer an Anchovy, put these in when it is near enough [cooked] and also ye top of a manchet grated or a little flour, some capers shred and some samphire if you have it and a little oister pickle.</