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Flemish Carbonades

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 pounds of beef--there is a
  • a glass of beer
  • a slice of crumb of bread
  • three tablespoonfuls of best vinegar
  • five big onions

Method

  1. Take four pounds of beef--there is a cut near the neck that is suitable for this recipe.
  2. Cut the meat in small pieces (square) and fry them in a pan.
  3. In another pan put a piece of refined fat and fry in it five big onions that you have finely chopped.
  4. When these are well browned, add to them the meat, sprinkling in also pepper, salt, mixed herbs.
  5. Cover all with water, and let it cook for an hour with the lid on.
  6. After an hour's cooking, add half a glass of beer, a slice of crumb of bread with a light layer of mustard and three tablespoonfuls of best vinegar.
  7. Let it cook again for three quarters of an hour.
  8. If the sauce is not thick enough, add a little flour, taking care that it boils up again afterwards.