p. 44

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Jun 10, 2021 NEWeather Jun 02, 2021 sabern May 23, 2021 University of Pennsylvania Libraries	p. 44 A la mode Beef (White) Prepare your beef, & make a stuffing of beef & suet; chopped fine, grated bread, seasoned with salt, pepper, cloves, mace, nutmeg, and sweet marjoram, mixed with eggs, Put into your pot, six buscuits powdered, a large onion, some white pepper, cloves, mace, nutmeg, and a bunch of sweet mar- joram, or thyme, and some salt; Fry a slice of beef in butter seasoned with pepper and salt, shake flour over it, and put it into your pot, with three or four quarts of water, when partly done, add in half of a pint of port wine - An hour before your beef is done, strain as much gravy, as you wish to use, and skim off all the fat: if it is not as thick then, as you like, boil in some browned flour, and butter. make force meat balls of part of your stuffing, and cut thin slices of lemon & add to your gravy, or as garnish to the dish - a large piece of rump beef, will require five hours slowly to stew.	p. 44 A la mode Beef (White) Prepare your beef, & make a stuffing of beef & suet; chopped fine, grated bread, seasoned with salt, pepper, cloves, mace, nutmeg, and sweet marjoram, mixed with eggs, Put into your pot, six buscuits powdered, a large onion, some white pepper, cloves, mace, nutmeg, and a bunch of sweet mar- joram, or thyme, and some salt; Fry a slice of beef in butter seasoned with pepper and salt, shake flour over it, and put it into your pot, with three or four quarts of water, when partly done, add in half of a pint of port wine - An hour before your beef is done, strain as much gravy, as you wish to use, and skim off all the fat: if it is not as thick then, as you like, boil in some browned flour, and butter. make force meat balls of part of your stuffing, and cut thin slices of lemon & add to your gravy, or as garnish to the dish - a large piece of rump beef, will require five hours slowly to stew.

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