Goulash de Bœuf a la Hongroise
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
France. Associated with France by the book is about French cookery (Cooking, French); 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
- three lbs. of ribs
- three oz. each
- four oz. of lard
- one-half lb. of onions
- one-third oz. of salt
- one and one-quarter lbs. of peeled
- one-third pint of water
- one and one-quarter lbs. of quartered potatoes
Method
- Cut three lbs.
- of ribs or shoulder of beef into squares weighing about three oz.
- each.
- Fry these pieces on a moderate fire in four oz.
- of lard, together with one-half lb.
- of onions cut into large dice, until the latter acquire a nice, even, golden colour.
- Season with one-third oz.
- of salt and the necessary quantity of paprika;
- add one and one-quarter lbs.
- of peeled, pressed, and quartered tomatoes, and one-sixth pint of water.
- Cover and cook in the oven for one and one-half hours.
- This done, add one-third pint of water and one and one-quarter lbs.
- of quartered potatoes to the Goulash.
- Continue the cooking in the oven, basting often the while, and do not stop the operation until the moistening-liquor is entirely reduced.
- When about to serve, dish the Goulash in a timbale.