Beef, Spanish, Frico

Ingredients

• two pounds of the fillet, rump, or round of beef
• two pounds of potatoes
• a quarter of a pound of butter
• a small cup of gravy
• as much Spanish onion, previously boiled and sliced, as may be liked

Method

1. 1

   Cut beef into pieces weighing about an ounce each, season with cayenne pepper and salt.

2. 2

   Boil potatoes and cut into thick slices.

3. 3

   Layer beef, potatoes, and gravy in a stewpan, adding butter and sliced onion.

4. 4

   Stew gently for an hour, then add a glass of Madeira or claret.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 231. The excerpt below is the record exactly as published.

Beef, Spanish, Frico.— Cut up two l^ounds of the fillet, rump, or round of beef into pieces weighing about an ounce each, and add cayenne pepper and salt to taste. Boil two l^ounds of potatoes and cut them into good thick slices ; place them with the meat and a small cup of grsLvy in a close-fitting stewpan in alternate layers. Add a quarter of a pound of butter and as much Spanish onion, previously boiled and sliced, as may be liked

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