Take good fat Beef, slice it very thin into small
pieces, and beat it well with the back of a chopping
Knife. Then put it into a Pipkin, and coveritwith
wine and water, and put unto it a handful of good
Herbs, and an Onion, with an Anchoves. Let it boil
two hours ; A little before you take it up, put in a
few Marygold✪ Another Plague-Water-flowers ; and so season it with what
Spice you please, and serve them up both with sip-
pets.
ANOTHER TO STEW BEEF
Take very good Beef, and slice it very thin ; and
beat it with the back of a Knife ; Put it to the gravy
of some meat, and some wine or strong broth, sweet-
herbs a quantit✪ Another To Stew Beefy, let it stew till it be very tender ;
season it to yourliking ; and varnish your dish with
Marygold-flowers or Barberries.
TO STEW A BREAST OF VEAL
Take a Breast of Veal half rosted, and put It a stew-
ing with some wine and gravy ; three or four yolks
of Eggs minced small ; a pretty quantity of Sweet-
herbs with an Onion, Anchoves or Limon ; stick it
THE CLOSET OPEJ^T) 151
either with Thyme or Limon-peels✪ To Stew a Breast of Veal, and season it
to your liking.
SAUCE OF HORSE RADISH
Take Roots of Horse-radish scraped clean, and lay
them to soak in fair-water for an hour. Then rasp
them upon a Grater, and you shall have them all in
a tender spungy Pap. Put Vinegar to it, and a very
little Sugar✪ Sauce of Horse Radish, not so much as to be tasted, but to
quicken (by contrariety) the taste of the other.
THE QUEENS HOTCHPOT FROM HER
ESCUYER DE CUISINE, MR. LA MON-
TAGUE
The Queen Mothers Hotchpot of Mutton, is thus
made. It is exceeding good of fresh Beef also, for
those whose Stomacks can digest it. Cut a neck of
Mutton, Crag-end and all into steaks (which you
may beat, if you will ; but they will be very tender
without beating) and in the mean time prepare
your water to boil in a Possnet, (which must be of a
convenient bigness to have water enough, to cover
the meat, and serve all the stewing it, without need-
ing to add any more to it ; and yet no superfluous
water at last.) Put your meat into the boiling
water, and when you have scummed it clean, put
into it a good handful of Parsley, and as much of
Sibboulets (young Onions or Sives) chopped small,
if you like to eat them in substance ; otherwise tied
up in a bouquet, to throw them away, when they
have communicated to the water all their taste ;
some Pepper ; three or four Cloves, and a little
Salt, and half a Limon first pared. These must
stew or boil simpringly, (covered) at least three or
152 SIR KENELMS DIGBIS
four hours (a good deal more, if Beef) stirring it
often, that it burn not too. A good hour before
you intend to take it off, put some quartered Tur-
neps to it, or, if you like them, some Carrots. A
while after, take a good lump of Houshold-bread,
bigger than your fist, crust and crum, broil it upon
a Gridiron, that it be throughly rosted ; scrape off
the black burning on the on side ; then soak it
throughly in Vinegar, and put this lump of tost in-
to your possnet to stew with it ; which you take
out and throw away after a while. About a quarter
of an hour before you serve it up melt a good lump
of Butter (as much as a great Egg) till it grow red ;
then take it from the fire, and put to it a little fine
flower to thicken it (about a couple of spoonfuls)
like thick Pap.
Page 96 · 5 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take good fat Beef, slice it very thin into small pieces, and beat it well with the back of a chopping Knife. Then put it into a Pipkin, and cover it with wine and water, and put unto it a handful of good Herbs, and an Onion, with an Anchoves. Let it boil two hours ; A little before you take it up, put in a few Marygold-flowers ; and so season it with what Spice you please, and serve them up both with sippets.
ANOTHER TO STEW BEEF Take very good Beef, and slice it very thin ; and beat it with the back of a Knife ; Put it to the gravy of some meat, and some wine or strong broth, sweetherbs a quantity, let it stew till it be very tender ; season it to your liking ; and varnish your dish with Marygold-flowers or Barberries. TO STEW A BREAST OF VEAL Take a Breast of Veal half rosted, and put It a stewing with some wine and gravy ; three or four yolks of Eggs minced small ; a pretty quantity of Sweet herbs with an Onion, Anchovies or Limon ; stick it
either with Thyme or Limon-peels, and season it to your liking.
SAUCE OF HORSE RADISH Take Roots of Horse-radish scraped clean, and lay them to soak in fair-water for an hour. Then rasp them upon a Grater, and you shall have them all in a tender spungy Pap. Put Vinegar to it, and a very little Sugar, not so much as to be tasted, but to quicken (by contrariety) the taste of the other. THE QUEENS HOTCHPOT FROM HER ESCUYER DE CUISINE, MR. LA MONTAGUE
The Queen Mothers Hotchpot of Mutton, is thus made. It is exceeding good of fresh Beef also, for those whose Stomacks can digest it. Cut a neck of Mutton, Crag-end and all into steaks (which you may beat, if you will ; but they will be very tender without beating) and in the mean time prepare your water to boil in a Possnet, (which must be of a convenient bigness to have water enough, to cover the meat, and serve all the stewing it, without needing to add any more to it ; and yet no superfluous water at last.) Put your meat into the boiling water, and when you have scummed it clean, put into it a good handful of Parsley, and as much of Sibboulets (young Onions or Sives) chopped small, if you like to eat them in substance ; otherwise tied up in a bouquet, to throw them away, when they have communicated to the water all their taste ; some Pepper ; three or four Cloves, and a little Salt, and half a Limon first pared. These must stew or boil simmering, (covered) at least three or
four hours (a good deal more, if Beef) stirring it often, that it burn not too. A good hour before you intend to take it off, put some quartered Turneps to it, or, if you like them, some Carrots. A while after, take a good lump of Houshold-bread, bigger than your fist, crust and crum, broil it upon a Gridiron, that it be throughly rosted ; scrape off the black burning on the on side ; then soak it throughly in Vinegar, and put this lump of tost into your possnet to stew with it ; which you take out and throw away after a while. About a quarter of an hour before you serve it up melt a good lump of Butter (as much as a great Egg) till it grow red ; then take it from the fire, and put to it a little fine flower to thicken it (about a couple of spoonfuls) like thick Pap.
Records on this page
Another Plague-WaterTo Stew BeefAnother To Stew BeefTo Stew a Breast of VealSauce of Horse Radish