Beef, Ribs of (a la Marseillaise)

Ingredients

• a rib of beef
• four tablespoonfuls of good oil
• some sliced onions
• some vinegar
• some mustard
• a little stock broth
• salt to taste
• pepper to taste

Method

1. 1

   Brown the rib of beef in oil.

2. 2

   Once browned, cook gently until tender.

3. 3

   Fry sliced onions in oil until brown, then add vinegar, mustard, and stock broth.

4. 4

   Season and pour over the rib of beef.

Nutrition per 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.

salt to taste, and let the whole stew very gently until tender, which will be in about two hours. Before serving, add capers and pickled walnuts to the gxavy. Probable cost, exclusive of meat, 4d. or od. Sufiicient for four or five persons. 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, slice, and cook them at a gentle heat in the gravy, and add to the meat before serving. Beef, Ribs of (a la Marseillaise). — Brown a rib of beef over a quick fire, with four table-spoonfuls of good oil. When both sides are browned draw the stewpan aside, and let it cook gently until tender. Fry some sliced onions in oil until they are brown ; then add vinegar, mustard, and a little stock broth

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