Beef with Sauce Espagnole
From Cassell's dictionary of cookery, 1892
Serves 6
Time to roast is one hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
ef, with. Sauce Espagnole. — Lard a piece of the inside fillet (from four to five pounds ^vill be a nice size) and lay it — seasoned ^ath salt and pepper — in vinegar for ten or twelve hours
Cook this with the app: pantry check, scaling, and the assistant.