Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef a PEcossaise
From The table, 1889
Serves 4
A modern interpretation · AI-generated from the original record
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
Brown beef and onion in fat, moisten with broth, add oatmeal, wine, salt, and pepper.
Cook for 30 minutes and serve.
Nutrition per serving
297Calories
16 gProtein
27 gCarbs
7 gFat
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
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