To Use Up Remains of Meat
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
- a teaspoonful of meat-extract
- a pinch of salt
Method
- Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, or mutton.
- Melt in a pan a bit of salt butter the size of a walnut, and put in it an onion cut into fine slices;
- let it get brown in the hot butter.
- In another pan put a larger piece of butter rolled in a soup-spoonful of flour;
- add to it the onion and butter, and add enough water to prevent the sauce from getting very thick.
- Add, if you wish it, a teaspoonful of meat-extract and a pinch of salt.
- Have ready some mashed potatoes, but let them be very light.
- Place the slices of meat in a fireproof dish, pour the sauce on them, then the mashed potatoes, and put the dish in the oven, all well heated through.
- This is called in Belgium "un philosophe."