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To Stew Steakes.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To stew Steakes.. TAke the great Ribbes of an Necke of mutton and choppe them asunder, and wash them wel, the[n] put them in a platter one by another, and set them on a chafindish of coales, couer them and turne them now and then, so let them stew til they be halfe enough, then take Parseley, Time, Margerome and Onyons, and chop them very small, and cast vpon the steakes, put therto one spoonfull of vergious, and two or thrée spoonfulles of Wine, a little butter and Marrowe, let them boyle till the mutton be tender, and cast theron a little pepper, if your broth be too sharp put in a little suger.


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