For the receipt (recipe), Cale-Cannon, the first step is to boil separately some cabbage and potatoes. What is in the linen cloth is the cabbage boiling which facilitates removing the cooked cabbage from the kettle.
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The receipt (recipe), Beef-steak Pudding, is ready to be served at the table in its pudding basin. The pudding with rollers of steaks, seasoned with shredded onion, boiled in a cloth tied close.
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The receipt (recipe), Beef-steak pudding, is prepared in paste in a pudding basin and then for cooking it is directed to cover with a cloth tied close, and let the pudding boil slowly, but for a length of time.
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After a paste has been laid in a basin and the rollers of steaks placed in for the receipt (recipe), Beef-steak Pudding, cover the basin with a paste, and pinch the edges to keep the gravy in.
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After all the thin slices of beef have been rolled with fat and shredded onion for the receipt (recipe), Beef-steak pudding, the next step is to lay a paste in a basin and put in the rollers of steaks. The pudding basin used is a Mason Cash pudding basin.
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After the thin slices of beef have been beat with the blade of a knife for the receipt (recipe), Beef-steak pudding, roll them with fat between, and if you approve shred onion, add a very little.
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After the thin slices of beef have been divided into pieces three inches long for the receipt (recipe), Beef-steak Pudding, the slices are beat with the blade of a knife.
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For the receipt (recipe), Beef-steak Pudding, the first step is to cut thin slices of beef from the rump or other tender parts, and divide them in pieces three inches long.
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After the steaks for the receipt (recipe), Staffordshire Beef-steaks, have been fried with a sliced onion, lay the steaks in a stew pan, and pour as much boiling water over as will serve for sauce: stew them gently half an hour, and add a spoonful of walnut catsup before you serve.
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Posted in Beef, culinary history, food, food history, receipts, recipes, walnut catsup | Tags: culinary history, food, food history, foodways
.After the beef-steaks have been beat a little with a rolling pin and seasoned for the receipt (recipe), Staffordhire Beef-steaks, then fry with a sliced onion to a fine light brown
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Posted in Beef, culinary history, food, food history, Onions, receipts, recipes, spider | Tags: culinary history, food, food history, foodways
Heart to Hearth Cookery 