Universal Cook, by Francis Collingwood and John Woolams, 1792

Recipes from, Universal Cook, by Francis Collingwood and John Woolams

To ſtew a Rump of Beef.
    HAVING cut the meat clean from the bone,
put it into your ſtewpan, and cover it with an
equal quantity of gravy and water. Put in a
ſpoonful of whole pepper, a bundle of ſweet herbs,
two onions, ſome ſalt, and a pint of red wine.
Cover it cloſe, and ſet it over a ſtove or ſlow fire
for ſome hours, ſhaking and turning it four or five
times, and ſtirring it till dinner be ready. Cut
ten or twelve turnips into ſlices the broad way,
then quarter them, and fry them in beef dripping
till they be brown. Take care to let your drip-
ping boil before you put them in, and when done
drain them well from the fat. Lay the beef in
your ſoup diſh, toaſt a little bread very nice and
brown, which cut three corner ways, and lay them
and the turnips into the diſh. Skim the fat off
clean, ſtrain in the gravy, and ſerve it up, having
firſt ſeaſoned it with pepper and ſalt to your taſte.
If you have the convenience of a ſtove, you may
put the diſh over it for four or five minutes, which
will give the liquor a fine flavour of the turnips,
make the bread taſte better, and be a great addi-
tion to the whole.

Another Method.
    TAKE it up as ſoon as it is boiled a little more
than half enough, and peel off the ſkin. Take
pepper, ſalt, beaten mace, grated nutmeg, a
handful of parſley, a little thyme, winter ſavoury,
and ſweet marjoram, all chopped fine and mixed.
Make great holes in the fat and lean, and ſtuff
theſe into them. Spread the reſt over them, with
the yolks of two eggs. To the gravy that runs out,
put a pint of claret. Put the meat into a deep
pan, pour the liquor in, cover it cloſe, and let it
bake two hours. Put it into the diſh, ſtrain the
liquor through a ſieve, and, having ſkimmed off
the fat very clean, pour it over the meat, and ſerve
it up.

Beef à la Mode
    TAKE ſome of the veiny-piece, or ſmall round
of beef, which is generally called the mouſe but-
took. Cut it five or ſix inches thick, and ſlice
ſome pieces of fat bacon into long bits. Take an
equal quantity of beaten mace, pepper, and nut-
meg, with double the quantity of ſalt. Mix them
together, dip the bacon into ſome vinegar, (gar-
lick vinegar, if agreeable) and then into the ſpice.
Lard the beef with a larding-pin, very thick and
even. Put the meat into a pot juſt large enough
to hold it, with a gill of vinegar, two large onions,
a bunch of ſweet herbs, half a pint of wine, and
ſome lemon peel. Cover it down very cloſe, and
put a wet cloth round the edge of the pot, to pre-
vent the ſteam evaporating. When it is half done,
turn it, and cover it up again. Do it over a ſtove
or very ſlow fire. It will require five hours and a
half to do it properly. You may add to it truffles
and morels.

Strong Beef Broth to keep for Use
    TAKE the ſcrag end of a neck of mutton, and
part of a leg of beef, and break the bones in
pieces. Put to it as much water as will cover it,
and a little ſalt. When it boils, ſkim it clean, and
put into it a whole onion ſtuck with cloves, a
bunch of ſweet herbs, ſome pepper, and a nutmeg
quartered. Let theſe boil till the meat is boiled
in pieces, and the ſtrength boiled out of it. Strain
it off, and keep it for uſe.

Common Beef Broth.
    BREAK the bone of a leg of beef in two or
three places, put it into a gallon of water, with two
or three blades of mace, a little parſley, and a
cruſt of bread. Boil the beef very tender, ſtrain
the broth, and pour it into a tureen ; if you chooſe
it, the meat may be put along with the broth. Put
into a plate ſome bread toaſted, and cut into

Mutton Broth.
    PUT a ſerag of mutton into three or four quarts
of water, and boil it. Skim it as ſoon as it boils,
and put to it a carrot, a turnip, a cruſt of bread,
an onion, and a ſmall bundle of herbs, and let
them ſtew. Put in the other part of the neck,
that it may be boiled tender, and when it is enough,
take out the mutton, and ſtrain the broth. Put in
the mutton again, with a few dried marigolds,
chives, or young onions, and a little chopped par-
ſley. Boil theſe about a quarter of an hour. The
broth and mutton may be ſerved together in a tu-
reen, or the meat in a ſeparate diſh. The broth
may be thickened with either crumbs of bread, or
oatmeal. Send up maſhed turnips in a little diſh.

Scotch Barley Broth.
    HAVING chopped a leg of beef to pieces,
boil it in three gallons of water, with a piece of
carrot, and a cruſt of bread, till it is half boiled
away. Then ſtrain it off, and put it into the pot
again with half a pound of barley, four or five heads
of celery waſhed clean and cut ſmall, a large onion,
a bundle of ſweet herbs, a little parſley chopped
ſmall, and a few marigolds. Let it boil an hour.
Take an old cock, or a large fowl, clean picked
and waſhed, and put it into the pot. Boil it till
the broth is quite good. Then ſeaſon it with ſalt,
take out the onion and ſweet herbs, and ſerve
it up.