To stew Beef in gobbets, in the French Fashion

Name: To stew Beef in gobbets, in the French Fashion
Cuisine: French
Ingredients: spinage; claret-wine; sweet marjoram; sorrel; parsley; winter-savory; whole pepper; tyme; nutmeg; barberries; artichocks; butter; barberries; gooseberries; sippets; grapes; spring water; carrots; parsnips; turnips; great onions; salt; cloves; mace; flank of beef; pullets egg

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a flank of beef, or any part but the leg, cut it into slices or gobbits as big as a pullets egg, with some gobbits of fat, and boil it in a pot or pipkin with some fair spring water, scum it clean, and put