Braised Meat
From The spirit of cookery, 1895
This method yields tender and flavorful meat.
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 413. The excerpt below is the record exactly as published.
slices of meat in flour, and then frying them, they become cutlets or chips, germanice Schnitzel. The meat may also be braised or stewed; for this purpose it should be cut in slices, like khubabs, tui’ued in flour, fried half-way in fat, and then some water, broth, or milk
Cook this with the app: pantry check, scaling, and the assistant.