Flemish Carbonade
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
- one and one-half pounds of meat
- two onions
Method
- Put two onions to color in butter or in hot fat.
- Then add to them the beef, which you have cut into pieces the size of a small cake.
- Let it cook for a few minutes, then add pepper, salt, a carrot sliced, and enough water to allow the meat to cook gently by the side of the fire, allowing one and one-half hours for one and one-half pounds of meat.
- Ten minutes before serving add to the sauce a little meat-juice or Liebig.
- You may at the same time, if it is wished, cook potatoes with the meat for about twenty minutes.
- Serve it all in a large dish, the meat in the center and the potatoes round.
- The sauce is served separately, and without being passed through the sieve.
- [L.
- Verhaeghe.]