Heart to Hearth Cookery

Beef the French Fashion with Spanish Potatoes

Take a Rump of Beef, boil it Half an Hour, take it up, lay it in a large Stew-pan, cut three or four Gashes in it all along the Side, rub the Gashes with Pepper and Salt, pour into the dish a Pint of Red Wine, as much hot Water, two or three large Onions cut small, the Hearts of eight or ten Lettuces cut small, and a good Piece of Butter roll’d in a little Flour…let it stew.  When it is enough, take the Beef, lay it in the Dish, and pour the Sauce over it.    The finished receipt (recipe) pictured is garnished with To Broil Spanish Potatoes (see previous post).

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