Skip to content

Blankenberg Beef

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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Method

  1. This is a winter dish;
  2. it is most sustaining, and once made, it can be kept hot for hours without spoiling.
  3. Make a purée of lentils or peas, and season it with pepper and salt.
  4. Mince your beef with an equal quantity of peeled chestnuts, add chopped parsley, a dust of nutmeg or a few cloves.
  5. If you have any cheap red wine pour it over the mince till it is well moistened.
  6. If you have no red wine, use gravy.
  7. If you have no gravy, use milk.
  8. Let all heat up in the oven for ten minutes, then sprinkle in some currants or sultanas.
  9. Take the dish you wish to serve it in, put the stew in the middle, and place the purée round it.
  10. If the mince is moist it can be kept by the fire till required, or the dish can be covered with another one and placed in a carrying-can, taken out to skating or shooting parties.