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Updated: May 1, 2025
Take a houghil of beef, cut it in pieces, with part of a neck of mutton, and a pound of French barley; put them all into your pot, with six quarts of water; let it boil 'till the barley be soft, then put in a fowl; as soon as 'tis enough put in a handful of red beet leaves or brocoli, a handful of the blades of onions, a handful of spinage, washed and shred very small; only let them have a little boil, else it will spoil the greenness.
Take a houghil of beef, break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy.
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