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Beef and Apricots

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

  • three pounds of steak
  • a handful of the dried apricots

Method

  1. Stew your beef, say three pounds of steak, in some gravy, adding to a pint of liquor a level teaspoonful of white sugar.
  2. Throw in a handful of the dried apricots, but be sure you wash them well first.
  3. This dish is generally accompanied by leeks, first blanched for a few moments, and then put in the stew.
  4. Flavor with salt, pepper, and the rind of half a lemon which remove before you serve the stew.
  5. For English taste the sugar could be omitted.