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Beef and beer have been staples of the English diet for centuries; this recipe combines them. This is a long-time favorite of the foodways staff and was one of the first recipes translated for modern use with our tavern chefs.
Cut Stakes off the Rump, beat them well, and fry them in half a Pint of Ale: Season all with Salt, Nutmeg, Shalots, Parsley, Thyme, and Savoury, shred very small; then roll a Piece of Butter in Flour, and shake it up very thick.