Braised Loin of Beef

Name: Braised Loin of Beef
Ingredients: 12 lb. of clear weight; a bottle of red wine; two glassfuls, say 4 oz., of brandy; a glassful, or two glassfuls, of malaga or madeira

From The spirit of cookery, 1895

Avoid excessive additions of wine to maintain the quality of the braise.

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

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 274. The excerpt below is the record exactly as published.

braised loin of beef. In several of the recipes which we have perused, a great excess of alcoholic liquid is recoin- LOIN AND FILLET OF BEEF 435 iDGncled to be added to the braised roll of beef. Allowing the roll to amount to 12 lb. of clear weight, there were to be added a bottle of red wine and two glassfuls, say 4 oz., of brandy, then the broth. After the beef had been braised for five hours, there were again to be added to the braise a glassful, or two glassfuls, of malaga or madeira

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