For an Invalid
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
- two ounces of pearl barley
- a pound of good steak
- a quart of cold water
- a gill of cream
- a cup with a lid
Method
- This must be begun at least three hours before it will be required.
- Take two ounces of pearl barley, wash it well, and put it in cold water enough to cover it, for an hour.
- Take a pound of good steak, shred it in small pieces, and put it in an enameled saucepan with a quart of cold water and a sprinkle of salt.
- Strain the water from the barley and add this last to the meat, and let it simmer for two hours.
- Then strain off the liquor and pound the meat and barley in a mortar, rub it through a sieve;
- when it is a smooth puree put it back into the pan with its liquor and a gill of cream.
- Let it simmer again for a moment and serve it in a cup with a lid to it.
- [Madame A.
- F.]