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Recipes from American Cookery
 by Amelia Simmons (1796)

To dress a Beef-Stake, sufficient for two gentlemen, with a fire made of two newspapers

Let the beef be cut in slices, and lay in a pewter platter, pour on water just sufficient to cover them, salt and pepper well cover with another platter inverted; then place your dish upon a stool bottom upwards, the legs of such length as to raise the platter three inches from the board; cut your newspapers into small strips, light with a candle and apply them gradually, so as to keep a live fire under the whole dish, til the whole are expended when the stake will be done; butter may then be applied, so as to render it grateful.


MEATS     |     Alamode Beef     |     General Rules for Boiling     |     Roast Lamb     |     Roast Mutton     |     Roast Veal     |     Soup of Lamb’s Head and Pluck     |     Soup, Made of a Beef’s Hock     |     To Alamode a Round of Beef     |     To Alamode a Round     |     To Boil Ham     |     To Broil a Beef Stake     |     To Broil Chickens     |     To Dress a Beef Stake     |     To Dress a Calve’s head     |     To Dress a Turtle     |     To Roast Beef     |     To Smother a Fowl in Oysters     |     Stuff Leg of Pork, Bake or Roast     |     To Stuff a Leg of Veal     |     To Stuff a Pig, to Roast or Bake     |     To Stuff a Turkey     |     To Stuff and Roast a Goslin     |     To Stuff & Roast a Turkey or Fowl     |     To Stuff and Roast 4 Chickens     |     Veal Soup     |     Veal Stake

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