Mrs. Taylor's family companion: or the whole art of cookery display'd, in the newest and most easy method, being a collection of receipts to set out a table cheap, ... To which are added, instructions for marketing, sundry bills of fare, ... The whole calculated to assist the prudent mistress and her servant, ... By Mrs. Margaret Taylor, ...
Taylor, Margaret, Mrs.
To stew a Rump of Beef.
You must half roast your beef, then put it in a leep pan, with two quarts of water, one quart of Page 48 red wine, a shalot, some sweet herbs, pepper, an salt, two or three blades of mace, and a spoonful or two of walnut catchup and lemon-pickle; let 〈◊〉 stew over a moderate fire, close covered, for two hours; then take it up, and lay it in a deep dish• strain the gravy, put in half a pint of mushrooms, and an ounce of morels, thicken it with flou• and butter, and pour it over the beef. Garnish with horse-radish and beet-root.
