A Flank of Beef
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Serve with boiled rice or boiled onions.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 19. The excerpt below is the record exactly as published.
A Flank of Beef. The flank of beef is a part generally unknown to housekeepers, but if properly cooked and seasoned it makes an exceedingly good dish. The flank is the part between the ribs and the hip. Have about four pounds of the flank cut in a strip twice as long as it is wide, wipe with a wet cloth, trim off the gristle, sea- son with salt and pepper, spread it with a layer of tur- key dressing as thick as it will roll, roll it compactly and tie it tightly in shape with cord; brown it in a saucepan with sufficient hot drippings of suet and but- ter to keep it from sticking. When it is brown all over cover it with boiling water
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Cook this with the app: pantry check, scaling, and the assistant.