Beef Farce
From The "Queen" cookery books: Entrees, 1901
Can be adjusted for borders by adding more beef and panade.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 112. The excerpt below is the record exactly as published.
beef farce ; pound 5oz. of panade, add to it 5oz. of minced and pounded beef, and pound the two well together, adding in loz. of fresh butter, two or three raw egg yolks, pepper and salt, and a little Coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.