To Stew Beef
From The closet of Sir Kenelm Digby Knight opened, 1910
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 95. The excerpt below is the record exactly as published.
TO STEW BEEF 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-flowers
Cook this with the app: pantry check, scaling, and the assistant.