Meat Pricassee

Ingredients

• several slices of any kind of fresh Meat
• dust over with salt
• cover with water
• a lump of butter
• sliced onions

Method

1. 1

   Boil meat slices in water for 30 minutes.

2. 2

   Drain, rub with curds, fry in butter until browned.

3. 3

   Add onions, then return meat to the pan with the cooking liquor and simmer until thick and tender.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 484. The excerpt below is the record exactly as published.

Meat Pricassee. — Cut off several slices of any kind of fresh Meat, dust over with salt, put them in a stewpan, cover with water, and boil gently for half-an-liour. Drain the slices of Meat, rub over with curds, put them in a frying- pan with a lump of butter, and fry till browned ; take out the Meat, put some sliced onions

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