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Braised Beef, Parsley Sauce
From The thorough good cook, 1895
Serves 9
A hearty dish suitable for luncheons and suppers.
Presented as published in 1895. 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
Nutrition per serving
596Calories
83 gProtein
4 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein83 g
Carbohydrates3.8 g
Fiber1.8 g
Sugars0.1 g
Total Fat28 g
Saturated Fat9.7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol198 mg
Sodium203 mg
Potassium1397 mg
Calcium48 mg
Iron7.3 mg
Magnesium95 mg
Phosphorus714 mg
Zinc18 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0.4 mcg
Vitamin C4.5 mg
Vitamin A46 mcg
Vitamin E1.7 mg
Vitamin K50 mcg
Vitamin B60.8 mg
Vitamin B126.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate7.2 mcg
Choline1.6 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 132. The excerpt below is the record exactly as published.
Braised Beef, Parsley Sauce. Take a piece of thin flank weighing about eight pounds — it should be cut as nearly square as possible — lay it out flat, and strike it all over with a cutlet bat. Next roll it up tightly and tie ; place the roll in a braising-pan, with carrots, onions, celery ; a bunch made Avitli j)arsley, thyme, and bay-leaf: six cloves, a bit of mace, and stock or water sufiicient to cover the meat
Cook this with the app: pantry check, scaling, and the assistant.