Beef (a la Polonaise)

Ingredients

• a piece of beef, about four or five pounds
• a tea-spoonful of brown thickening
• a quarter of an ounce of butter
• salt
• pepper

Method

1. 1

   Stuff the beef with a mixture of breadcrumbs, minced onion, butter, pepper, and salt.

2. 2

   Stew in a pan with a little butter and water until tender.

3. 3

   Thicken gravy with brown thickening or butter rolled in flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 209. The excerpt below is the record exactly as published.

Beef (a la Polonaise). — Mix some bread- crumbs with minced onion, a little butter, pepper, and salt. Get a piece of bsef, about four or five jDounds, beat well, and inseit the above stuffing into incisions made in the meat. These incisions should not be tlu-ough, or the forcemeat will fall out into the stew- pan. Put the meat into a stewpan, with a little butter and very little water, and stew until tender. Thicken the gravy with a tea-spoonful of brown thickening ; or, failing this, %\ath a quarter of an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.