An hundred and twelve excellent wayes for the dressing of Beef: Otherways

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Cut some buttock-beef into thin slices, and hack it with the back of a knife, then have some slices of interlarded bacon; stew them together in a pipkin, with some gravy, claret-wine, and strong broth, cloves, mace, pepper, and salt; being tender stewed, serve it on French bread sippets.