German Onion Beef

Name: German Onion Beef
Yield: 8 servings
Ingredients: four or five pounds of the thin end of the flank of beef; one dessert-spoonful of salt; one dozen bruised cloves; two dozen peppercorns; one bay-leaf; the thin rind of a large lemon; eight large onions, cut into slices

From Cassell's dictionary of cookery, 1892

Serves 8

Time: 1 hour and 15 minutes. Cost: 9d. per lb. for beef.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 592. The excerpt below is the record exactly as published.

German Onion Beef. — Put four or five pounds of the thin end of the flank of beef into a stewpan, with sufficient water to cover it, one dessert-spoonful of salt and a little mushn bag containing one dozsn bruised cloves, two dozen peppercorns, one bay-leaf, and the thin rind of a large lemon. Simmer gently for forty minutes. Add eight large onions, cut into slices

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