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Classic
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page 81
To stew Brisket of Beef.
Having rubbed the brisket with common salt and saltpetre, let it lie four days.
Then lard the skin with fat bacon, and put it into a stew pan with a quart of
water; a pint of red wine, or strong beer, half a pound of butter, a bunch of
sweet herbs, three or four shallots, some pepper and half a nutmeg grated. Cover
the pan very close. Stew it over a gentle fire for six hours. Then fry some
square pieces of boiled turnips very brown. Strain the liquor the beef was
stewed in, thicken it with burnt butter, and having mixed the turnips with it,
pour all together over the beef in a large dish. Serve it up hot, and garnish
with lemon sliced.
An ox cheek or a leg of beef, may be served up in the same manner.
To Stew Beef Gobbets.
Cut any piece of beef, except the leg, in pieces, the size of a pullet's egg.
Put them into a stew pan, and cover them with water. Let them stew one hour and
skim them very clean. Then add a sufficient quantity of mace, cloves, and whole
pepper, tied up loose in a muslin rag, some celery cut small, and salt, turnips,
and carrots, pared and cut in slices, a little parsley, a bundle of sweet herbs,
a large crust of bread, and if you please, add an ounce of pearl barley, or
rice. Cover all close, and stew it till tender. Then take out the herbs, spices,
and bread, and add a French
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