gluten-freenut-freeegg-freesoy-free
Beef and Tomato Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1994. The excerpt below is the record exactly as published.
Beef and Tomato Sauce. Put in a stewpan six sliced shallots, a bay-leaf, a little thyme, and a wine-glassful of vinegar. Boil gently for five minutes ; add a quarter of a pound of tomato pulp, one ounce of butter, one tea-spoonful of anchovy
Cook this with the app: pantry check, scaling, and the assistant.