A Hash of Beef Otherways
Stew it in Beef gobbets, and cut some fat and lean together as big as a good pullets egg, and put them into a pot or pipkin with some Carrots cut in pieces as big as a walnut, some whole onions, some parsnips, large mace, faggot of sweet herbs, salt, pepper, cloves, and as much water and wine as will cover them, and stew it the space of three hours.
2 pounds chuck roast cut into slices
1 medium onion
1/2 tsp. each thyme marjoram and winter savory
1 tbsp. parsley
2 cups red wine
1/8 tsp. mace
Salt and Pepper to taste
Lightly fry slices of beef in butter and then stew beef in a pan with water for about an hour and then skim it clean. Add salt, pepper, clove, mace, carrots, parsnips and whole onions and cook till tender. Add Parsley, thyme, sweet marjoram, spinach, sorrel and winters savory and some when then dish it up on sippets serve it hot.