Art Of Cooreiiv
From The complete economical cook and frugal housewife (1829).
Source
not stated by archive.org
Credit
From The complete economical cook and frugal housewife (1829), printed page 81, digitised by the Internet Archive: https://archive.org/details/b21526564
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- a handful of champignons
- a pint of porter
- a pint of red wine
Method
- and four blades ofgarlic very fine, six bay leaves, and a handful of champignons ;
- put all in the pot with a pint of porter or ale, and half a pint of red wine;
- cover the pot close, and slew it for six hours, according to the size of the piece;
- if a large piece, eight hours ;
- then take it out, put it in a dish, cover it close, and keep it hot;
- take the gravy, and skim all the fat off, strain it through a sieve, pick out the champignons, and put them in the gravy ;
- season with cayenne pepper and salt, and boil it fifteen minutes;
- then put the beef in a soup dish, and the gravy over it, or cut it in thin slices, and pour the liquor over it ;
- or put it in a deep dish, with all the gravy in another ;
- when cold, cut it in slices, and put some of the gravy round it, which will be of a strong jelly.
Plating
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