Goulash De Bceuf A La Hongroise

From collection of cooking book public domain (1920).

Source and licence

From collection of cooking book public domain (1920), printed page 390, digitised by the Internet Archive: https://archive.org/details/a-guide-to-modern-cookery-by-escoffier-a_20210206

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

three lbs. of ribs
three oz. each
four oz. of lard
one-half Ib. of onions
one-third oz. of salt
one and one-quarter Ibs. of peeled
one-third pint of water
one and one-quarter Ibs. 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 Ib.
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 Ibs.
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 Ibs.
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.
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