Headless Sparrows
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
Method
- Take two pounds of beef, which must be lean and cut in thin slices.
- Cut your slices of beef in pieces of five inches by three.
- Put in the middle of each piece a little square of very fat bacon, a sprig of parsley, pepper and salt.
- Roll up the slices and tie them round with a thread so that the seasoning remains inside.
- Melt in a pan a lump of butter the size of a very big egg.
- Let it get brown and then, after rolling the beef in flour, put them in the butter.
- Let them cook thus for five minutes, add half a pint of water, and let them simmer for two hours.
- Fill up with water if it becomes too dry.
- Before serving, take great care to remove the threads.
- [A Belgian at Droitwich.]