Fillet of Beef Braise à la Printanier
From European and American cuisine, 1914
Serves 2
Garnish with vegetables.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 163. The excerpt below is the record exactly as published.
illet of Beef^ Braise & la Printanier.— Trim and lard a nice thick fillet of beef, season with ly, even tablespoonful salt, y^ teaspoonful pepper. Put 3 ounces fine-cut raw ham in a saucepan, add 3 ounces larding pork, 1 carrot, 2 onions, and a bouquet ; lay the fillet on top of this ; add sufiQcient bouillon to nearly cover the meat
Cook this with the app: pantry check, scaling, and the assistant.