Beef a PEcossaise

Ingredients

• a quarter of a pound of small squares of lean beef
• a sliced onion
• three pints of broth (No. 99)
• half a cup of oatmeal
• a small glass of Madeira wine
• half a tablespoonful of salt
• a teaspoonful of pepper

Method

1. 1

   Brown beef and onion in fat, moisten with broth, add oatmeal, wine, salt, and pepper.

2. 2

   Cook for 30 minutes and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.

Beef a PEcossaise, thickened.— Brown in a little fat, in a sauce- pan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a tea- spoonful of pepper. Let cook for thirty minutes, then serve. THE TABLE. 7. Busecca. — Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a table- spoonful of salt and a teaspoonful of pepper

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