Bredee
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Should be made in shallow saucepans.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 17. The excerpt below is the record exactly as published.
Bredee. (/I favourite Cape dish.) Take 2lbs. thick ribs of mutton, cut into small pieces, and put into a stewpan with 2 onions cut small. Let meat and onion fry a nice brown, but don’t burn. Take 12 or more large tomatoes, cut into slices, add to the meat, with a little salt and red chilli
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