Caretaker's 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.
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Ingredients
Method
- The real name of this dish is Miroton de la Concierge, and it is currently held that only concierges can do it to perfection.
- Put a handful of minced onion to fry in butter;
- when it is nearly cooked, but not quite, add a dessert-spoonful of flour, and stir it till all is well colored.
- Pour on it a little gravy, or meat-juice of some kind, and let it simmer for ten minutes after it begins to steam again.
- Then take your beef, which must be cold, and cut in small slices;
- throw them in and let it all cook for a quarter of an hour, only simmering, and constantly stirring it, so that though it becomes considerably reduced it does not stick to the pan.