[ To make a dish of Steaks, stewed in a Frying pan.]
Take them and fry them in sweet butter; being half fried, put out the butter, & put to them some good strong ale, pepper, salt, a shred onion, and nutmeg; stew them well together, and dish them on sippets, serve them
and pour on the sauce with some beaten butter, &c.
[ To make stewd Broth.]
Take a knuckle of veal, a joint of mutton, loin or rack, two marrow-bones, a capon, and boil them in fair water, scum them when they boil, and put to them a bundle of sweet herbs bound up hard and close; then add some large mace, whole cinamon, and some ginger, bruised and put in a fine clean cloth bound up fast, and a few whole cloves, some strained manchet, or beaten oatmeal strained and put to the broth; then have prunes and currans boil’d and strain’d; then put in some whole raisins, currans, some good damask prunes, and boil not the fruit too much, about half an hour before you dish your meat, put into the broth a pint of claret wine, and some sugar; dish up the meat on fine sippets, broth it, and garnish the dish with slic’t Lemons, prunes, mace, raisins, currans, scraped sugar, and barberries; garnish the meat in the dish also.
[ Stewed Broth in the new Mode or Fashion.]
Take a joynt of mutton, rack, or loin, and boil them in pieces or whole in fair water, scum them, and being scummed and half boil’d, take up the mutton, and wash away the dregs from the meat; strain the broth, and blow away the fat; then put the broth into a clean pipkin, with a bundle of sweet herbs bound up hard; then put thereto some large mace, raisins of the sun boil’d and strain’d, with half as many prunes; also some saffron, a few whole cloves, pepper, salt, claret wine, and sugar; and being finely stewed together, a little before you dish it up, put in the meat, and give it a walm or two; dish it up, and serve it on fine carved sippets.
[ To stew a Loin, Rack, or any Joynt of Mutton otherways.]
Chop a loin into steaks, lay it in a deep dish or stewing pan, and put to it half a pint of claret, and as much water,
salt, and pepper, three or four whole onions, a faggot of sweet herbs bound up hard, and some large mace, cover them close, and stew them leisurely the space of two hours, turn them now & then, and serve them on sippets.