Braised Meat

Name: Braised Meat
Ingredients: an equal measure of flour; an onion sliced; water is put in, in the same proportions as for white sauce; The meat is put in the gravy

From Principles of cookery, 1910

Braised meat and pot roasts are similar, using larger pieces of meat and requiring more time.

Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 30. The excerpt below is the record exactly as published.

an onion sliced and fried in the fat, an equal measure of flour added, and when it is mixed smoothly with the fat, water is put in, in the same proportions as for white sauce. The meat is put in the gravy and left covered on the back of the stove to cook slowly, later vegetables are added. Braised meat

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