To stew bones or gristles of beife
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: stewed beef bones & gristle seasoned with rosemary & mace
To stew bones or gristles of beife.
Take grestles of beife & stewe them as tendre as ye can sixe houres so that ther be no broth left that shall serue you as that tyme / then put a good bundell of rosemary in a faire linnen clothe and a good quantite of mace in an other cloth & boyle theim all togyther then wryng out the iuyce of the rosemary / & Mace vpon the flesshe and ceason it with salt and so serue hym.
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