Stewed Rump of Beef
From The closet of Sir Kenelm Digby Knight opened, 1910
Ensure the pot is covered closely with paste.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 118. The excerpt below is the record exactly as published.
STEW A RUMP OF BEEF Take a rump of Beef, break all the bones ; season it with Pepper and Salt to your liking ; Take three or four Nutmegs,and aquantityof Mace, beat them grossly ; Then take a bunch of very good sweet herbs, and one good Onion cut in quarters, or Gar- like, as you like it. Put in half a pint of White-wine Vinegar, and one pint of good Claret, one handful of Sugar ; and a piece or two of beef Suet or Butter : shred some Cabbage under and over, and scrape in a pound of good old Cheese. Put all these into aa THS CLOSET OPEDjED 197 earthen pot, and let it stand in an oven with brown- bread four or five hours ; but let the pot be covered close with paste. TO STEW A RUMP OF BEEF Take a fat rump of young Beef
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Cook this with the app: pantry check, scaling, and the assistant.