Let this boil three hours until it be almost a gelly,
and stir it often, least it burn.
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 cover it
with 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; and so season it with what Spice you please,
and serve them up both with sippets.
ANOTHER TO STEW BEEF
Take very good Beef, and slice it very thin; and beat it with the back of a
Knife; Put it to the gravy of some meat, and some wine or strong broth,
sweet-herbs a quantity, let it stew till it be very tender; season it to
your liking; and varnish your dish with Marygold-flowers or Barberries.
TO STEW A BREAST OF VEAL
Take a Breast of Veal half rosted, and put it a stewing with some wine and
gravy; three or four yolks of Eggs minced small; a pretty quantity of
Sweet-herbs with an Onion, Anchoves or Limon; stick it either with Thyme
or Limon-peels, and season it to your liking.
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