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Boeuf à la Flamande

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

  • four large fried onions

Method

  1. For this national dish that part of the animal called the "spiering" is used, which is cut from near the neck.
  2. What is called fresh silverside in England answers very well.
  3. Cut the beef into slices about half-an-inch thick and divide the slices into four pieces.
  4. This you can do with a piece of four pounds.
  5. For a piece of four pounds, cook first of all four large fried onions in fat.
  6. Put the beef in the hot fat when the onions are colored, and sauté it;
  7. that is, keep moving the meat about gently.
  8. Take the meat out and place it on a dish.
  9. Add to the fat two dessert-spoonsful of flour and let it cook gently for five minutes, adding a good pint of water.
  10. Pass the sauce through a tammy, over the onions, and put the meat back in it, and it ought to cover them.
  11. Then add a dessert-spoonful of good vinegar and a strong bunch of herbs.
  12. Stew for an hour, take off the fat and remove the bunch of herbs.
  13. Heat up again and serve.