Stewed Beef
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 cloves in it
Method
- If you are obliged to make a hot dish in a hurry and have only a piece of inferior meat, there is no better way of using it than by dressing it in the Brabant way, which is rather expensive.
- Clean and cook some mushrooms, and when fried lightly, add them and their liquor to your beef, cut up in small pieces, but not minced.
- Add pepper, salt, a dust of spices, or an onion with three or four cloves in it, and a half bottle of good red wine.
- Stew all together for at least twenty minutes, take out the onion and cloves, and serve in the dish it was cooked in which should be an earthenware pot.