Goulache a la Ericsson Hammond

Ingredients

• three pounds of beef
• a quart of hot water
• three bay leaves
• one cup water
• three tablespoons flour
• flavor with sherry

Method

1. 1

   Cut the beef in about eighteen pieces; put in a pan with hot water, bay leaves, onions, carrots, pepper, and salt, and simmer slowly for one hour.

2. 2

   Remove the meat to a platter; dissolve flour in water and strain it to the gravy; color with kitchen bouquet; flavor with sherry, then add the meat to the gravy and let simmer slowly for one to one and a half hours with a tight cover.

3. 3

   When ready, place the meat on a platter and pour the gravy over it.

4. 4

   Serve with potatoes and green vegetables.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 203. The excerpt below is the record exactly as published.

Goulache a la Ericsson Hammond Take a nice piece of beef — round, sirloin, or top sirloin; cut three pounds in about eighteen pieces; put in a pan with a quart of hot water, three bay leaves, onions, carrots, pepper, and salt, and simmer slowly for one hour. Remove the meat to a platter; dis¬ solve three tablespoons flour in one cup water and strain it to the gravy; color with kitchen bouquet; flavor with sherry, then add the meat to the gravy and let simmer slowly for one to one and a half hours with a tight cover (skim during the time; take care not to let it burn). When ready, place the meat on a platter and pour this rich brown gravy over the meat. Serve for luncheon, dinner, or supper with potatoes and green vegetables. Irish Beef Stew ( Ragout de Bceuf a V Irlandaise) Select nice lean beef from the round or chuck; cut in large pieces; put on stove with some hot water, one cup tomato juice, pepper and salt; let simmer for about one hour. In the meantime, peel about one dozen small onions, three or four carrots — scraped, washed, and cut in nice large even pieces; add this to the meat, also two bay leaves, pepper and salt to taste. Let simmer until the meat begins to get done; skim well free from fat. In the mean¬ time, peel potatoes, cut in even pieces, add the potatoes to the meat; 140 THE SWEDISH, FRENCH let simmer slowly for about half to three-quarters of an hour — tightly covered. When done, dissolve two tablespoons flour in one cup water; strain to the juice; shake the pan so the gravy will be nice and smooth; color with kitchen bouquet; dish up on a hot platter; garnish with parsley. Serve with green vegetables for luncheon or dinner. Meat Balls, or Kott Buller ( Boulets ) a la Suedoise Take one and a half pounds meat; pass it through the machine about once with two nice-sized onions; then add two cups stale bread soaked in beer or ale (if not at hand, milk will do instead), one egg, pepper and salt. Beat well until nice and smooth; then roll to about three and a half inches around and about three-quarters inch in thickness; put some bacon fat or beef fat in a frying pan and fry on a quick stove until nice and brown on both sides. Serve for breakfast or luncheon with potatoes or any kind of vegetables. Beefsteak Pudding a la King Edward Pouding au Bifteck a. la Roi Edouard Take three pounds beef,

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