Beef, Ribs of (a la Fermiere)

Ingredients

• a rib of beef
• slices of bacon well seasoned with herbs
• a little butter
• some salt
• some pepper
• some small cucumbers

Method

1. 1

   Cover the rib of beef with seasoned bacon.

2. 2

   Melt butter in a stewpan, add the rib with salt and pepper.

3. 3

   Brown on both sides, then cook gently until done.

4. 4

   Remove meat, cook sliced cucumbers in the gravy, and add to the meat before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 225. The excerpt below is the record exactly as published.

Beef, Bibs of (a la Fermiere) .— Take a rib of beef, and cover it with slices of bacon well seasoned with herbs. Put into a stewpan a little butter, and let it melt over the fire, and place the rib in it, with some salt and pepper. Expose the meat to the heat of a quick fire, and when sufficiently browned on both sides, set the stcwp::n farther from the fire, so that it may continue to cook at a gentle heat. As soon as it is sufficiently done, remove the meat, and place it on a dish. Take some small cucumbers

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