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To Stue A Hinflank Of beefe Without fruit.


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To stue a hinflank of Beefe without fruit. Boyle your flank of Beef very tender, till the broth be almost consumed, then put the broth into a pipkin, and put to it Onions, Caret roots shred small, being tender sodden before, and pepper groce beaten, vergious, and halfe a dish of sweet butter, and so lay it upon.

autodoc





Links to modern interpretations:


Meddling Medlars  

Beef and Onion Sauce
Michelle Enzinas
Meddling Medlars
https://meddlingmedlars.wordpress.com/2016/05/20/beef-and-onion-sauce/






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