Beef El la Mode (2)
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 39. The excerpt below is the record exactly as published.
Beef El la Mode (2). — Dip some small pieces of shin of beef in vinegar, and place in a stewpan without any water on a very slow fire, to gradually get hot ; the meat will yield sufficient gravy after slowly stewing 3 hours. Add a dessertspoonful of mushroom ketchup, a tablespoonful of port or claret, and A teaspoonful of brown thickening, or a piece of butter, the size of a walnut, rolled in flour, with a little salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.