These must stew or boil simpringly,
(covered) at least three or four hours (a good deal more, if Beef)
stirring it often, that it burn not too. A good hour before you intend to
take it off, put some quartered Turneps to it, or, if you like them, some
Carrots. A while after, take a good lump of Houshold-bread, bigger than
your fist, crust and crum, broil it upon a Gridiron, that it be throughly
rosted; scrape off the black burning on the on side; then soak it throughly
in Vinegar, and put this lump of tost into your possnet to stew with it;
which you take out and throw away after a while. About a quarter of an hour
before you serve it up melt a good lump of Butter (as much as a great Egg)
till it grow red; then take it from the fire, and put to it a little fine
flower to thicken it (about a couple of spoonfuls) like thick Pap. Stir
them very well together; then set them on the fire again, till it grow-red,
stirring it all the while; then put to it a ladleful of the liquor of the
pot, and let them stew a while together to incorporate, stirring it always.
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