Beef, Minced, Boiled

Ingredients

• three or four small onions
• an ounce of butter
• half a table-spoonful of flom'
• half a glass of white wine
• a glass of stock
• pepper
• salt
• a spoonful of mustard

Method

1. 1

   Mince onions with herbs and cook in butter.

2. 2

   Mix with flour until brown, then add pepper, salt, wine, and stock.

3. 3

   Add minced beef and simmer for half an hour, mixing in mustard before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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, Boiled.— Mince very fine three or four small onions, wdth a little thyme, parsley, chives, and tarragon, and put them into a stewpan, with an ounce of butter, over a gentle fire, until partially cooked. Mix with them haK a table-spoonful of flom', and let them become brown. Add pepper, salt, half a glass of white wine, and a glass of stock. When the onions and spices are quite ready, put them into the pan with a sufficient quantity of cold beef fineh' minced, and allow it to simmer at a gentle heat for half an hour. Before sending to table, mix Avith it a spoonful of mustard

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