First, of raw Beef

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Mince it very small with some Beef-suet or lard, some sweet herbs, pepper, salt, some cloves, and mace, blanched chesnuts, or almonds blanched, and put in whole, some nutmeg, and a whole onion or two, and stew it finely in a pipkin with some strong broth the space of two hours, put a little claret to it, and serve it on sippets finely carved, with some grapes or lemon in it also, or barberries, and blow off the fat.