DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 18

18 Stewed Beef.
Take 12 pounds of Rump of Beef, take out the H bone, take 3 pints of good brown gravy, a pint of Port Wine, a quarter pint of vinegar, an onion stuck with Cloves, a little salt & pepper, a bunch of sweet herbs, and two or three slices of Bacon. Put all in a Pot, & cover it close. Stew it four hours, turning the beef once or twice. When enough set it before the fire to brown a little. Strain off the gravy, & skim off the fat, then put in some burnt butter, a little walnut ketchup, & more Wine to your taste. Put in the Beef again, & let it just boil up. The Gravy should not be very thick, but if not quite thick enough, add a little butter rolled in flour.
Vegetable Soup.
Take four Cucumbers, pare & slice them, the white part of five or six Coss  lettuces, three Sprigs of Mint, a little Spinach, two or three leeks, some Parsley, a little Pepper & salt, a quarter pound of Butter, and a full Pint of green Pease. Stew altogether, close covered, an hour & half. Take a pint of old Peas, boil, & strain them thro' a cullender, & mix with three pints of Water they were boiled in. Add the stewed herbs, & boil up.
N.B. Less butter will do, and it is very good without the Cucumbers.

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18 Stewed Beef. Take 12 pounds of Rump of Beef, take out the H bone, take 3 pints of good brown gravy, a pint of Port Wine, a quarter pint of vinegar, an onion stuck with Cloves, a little salt & pepper, a bunch of sweet herbs, and two or three slices of Bacon. Put all in a Pot, & cover it close. Stew it four hours, turning the beef once or twice. When enough set it before the fire to brown a little. Strain off the gravy, & skim off the fat, then put in some burnt butter, a little walnut ketchup, & more Wine to your taste. Put in the Beef again, & let it just boil up. The Gravy should not be very thick, but if not quite thick enough, add a little butter rolled in flour. Vegetable Soup. Take four Cucumbers, pare & slice them, the white part of five or six Coss lettuces, three Sprigs of Mint, a little Spinach, two or three leeks, some Parsley, a little Pepper & salt, a quarter pound of Butter, and a full Pint of green Pease. Stew altogether, close covered, an hour & half. Take a pint of old Peas, boil, & strain them thro' a cullender, & mix with three pints of Water they were boiled in. Add the stewed herbs, & boil up. N.B. Less butter will do, and it is very good without the Cucumbers.