Beef, Minced (a la Bourgeoise)

Ingredients

• a piece of butter, the size of a walnut
• two pounds of beef
• a table-spoonful of the best oil
• a little parsley
• basil
• thyme
• pepper
• nutmeg
• equal parts of wine and stock broth

Method

1. 1

   Brown butter in a stewpan, add minced beef with herbs and spices.

2. 2

   Shake over a slow fire, then add wine and stock.

3. 3

   Simmer until tender, then add oil before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 222. The excerpt below is the record exactly as published.

Beef, Minced (a la Bourgeoise).— Brown a piece of butter, the size of a walnut, rolled in flour, in a stewpan. Cut some roast beef into small pieces, and put them, with a little parsley, basil, thj-me, pepper, and nutmeg, into the brown butter. Shake the pan for some minutes over a slow fire, and add equal parts of wine and stock broth. Simmer imtil the meat is tender, and before send- ing to table add a table-spoonful of the best oil. Time to simmer, twenty minutes, or until tender. Two pounds of beef Avill be found sufficient for three or four persons. Beef, Minced, Boiled.— Mince very fine three or four small onions, wdth a little thyme

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