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Braised Beef
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Cooking time varies with meat size; 40 minutes per pound is typical.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 95. The excerpt below is the record exactly as published.
three ounces of butter or good dripping at the bottom of the pan, and put in a carrot, an onion, an otmce of celery (all sliced), a sprig of marjoram, parsley, and thyme (or a teaspoonful of each when dried), mignonette pepper, and salt. Lay the piece of beef on this bed, put the cover on the pan, and let the meat cook in its own steam on the stove for fifteen minutes, shaking the pan once or twice to keep the meat from sticking. Then turn the beef, add a pint and a half of good broth
Cook this with the app: pantry check, scaling, and the assistant.