Sauces for the raw fried Beef

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

  1. Beaten butter, with slic’t lemon beaten together.
  2. Gravy and butter.
  3. Mustard, butter, and vinegar.
  4. Butter, vinegar, minced capers, and nutmeg.

For the garnish of this fried meat, either parsley, sage, clary, onions, apples, carrots, parsnips, skirrets spinage, artichocks, pears, quinces, slic’t oranges, or lemons, or fry them in butter.

Thus you may fry sweet-breads, udders, and tongues in any of the foresaid ways, with the same sauces and garnish.