Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 216

MEATS AND VEGETABLES
Beef, to stew

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Take a pound and a half of the fat part of a brisket, with four pounds of stewing beef, cut into pieces; put these into a stewpan, with a little salt, pepper, a bunch of sweet-herbs and onions, stuck with cloves, two or three pieces of carrots, two quarts of water, and half a pint of good small beer. Let the whole stew for four hours; then take some turnips and carrots cut into pieces, a small leek, two or three heads of celery, cut small, and a piece of bread toasted hard. Let these stew all together one hour longer; then put the whole into a terrine, and serve up.

The Lady's Own Cookery Book, and New Dinner-Table Directory;

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