Flank i la Bremoise

Ingredients

• a nice piece of flank weighing about 2 pounds
• 1 even tablespoonful seasoning salt
• 2 ounces fine-cut suet
• 1 cup of broth
• 1/2 cup vinegar
• 2 fine-cut onions
• 4 whole cloves
• 1 bay leaf
• 1 blade of mace
• 10 whole peppers
• 1 tablespoonful of sugar

Method

1. 1

   Season flank, roll up, tie.

2. 2

   Fry suet until light brown, add meat, turn often.

3. 3

   Add broth, vinegar, onions, cloves, bay leaf, mace, peppers, and sugar.

4. 4

   Cover and cook slowly for 2 hours, adding more liquid if necessary.

5. 5

   Remove meat, strain gravy, mix cornstarch with water, add to gravy, cook briefly.

6. 6

   Adjust seasoning, serve with sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 170. The excerpt below is the record exactly as published.

Flank i la Bremoise. — Procure a nice piece of flank weigh- ing about 2 pounds, season it with 1 even tablespoonful seasoning salt, roll up, and tie at each end and in the center with a string. Place a saucepan with 2 ounces fine-cut suet over the fire, fry until light brown ; put in the meat, turn often, and cook till light brown ; then add 1 cup of broth, y^ cup vinegar, 2 fine-cut onions, 4 whole cloves, 1 bay leaf, 1 blade of mace, 10 whole peppers, 1 tablespoon- ful of suga

Cook this with the app: pantry check, scaling, and the assistant.