A Quickly Made Stew
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a tablespoonful of shredded parsley
Method
- Put a piece of butter in a stewpan, with an onion cut in pieces, a few cloves, salt and pepper, a tablespoonful of shredded parsley, and if you have it some good gravy or meat juice and water.
- Throw into the sauce some cold meat, preferably underdone, and after it has simmered for fifteen minutes take a cut onion and rub with it the bottom of the dish that you are going to use.
- Take a good glass of red wine, such as Burgundy and mix it with the yolk of an egg, stir this into the stew and serve up in a couple of minutes.
- [Madame Groubet.]