Beef à la Reine
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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.
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Ingredients
- seven pounds cut
- a glass of claret
Method
- Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high.
- Make holes clear through it by passing a keen knife perpendicularly through the round—about an inch apart.
- Fill one-third of these with chopped fat bacon;
- one-third with a mixture of crumbs, onion, and herbs;
- the other with minced oysters.
- Rub the top of the round with allspice, nutmeg, salt, and pepper, working the mixture well into the incisions, as well as into the flesh.
- Set the stuffed round in a dripping-pan;
- pour over it a cup of your soup-stock (before the beans are added), mixed with a glass of claret.
- Dredge the top with flour when the gravy has soaked in, and cook, in a moderate oven, two hours or more, basting very often.
- Undo the bandage;
- dish the beef;
- strain the gravy;
- thicken with browned flour, and serve in a boat.