Beef a la Houssard
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 40. The excerpt below is the record exactly as published.
Beef a la Houssard. — Take about 2 pounds of beef, remove all bones, beat it with a rolling-pin, and lard it with ham or bacon. Lay it, with a seasoning of chopped onion, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.