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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First bone and prick them clean, then being boiled, blanched, or cold, cut them into gubbings, and put them in a frying-pan with a ladle-full of strong broth, a piece of butter, and a little salt; after they have fried awhile, put to them a little chopt parsley, green chibbolds, young spear-mint, and tyme, all shred very small, with a little beaten pepper: being almost fried, make a lear for them with the yolks of four or five eggs, some mutton gravy, a little nutmeg, and the juyce of a lemon wrung therein; put this lear to the neats feet as they fry in the pan, then toss them once or twice, and so serve them.