Minoton of Beef
From Cassell's dictionary of cookery, 1892
Serves 4
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 1994. The excerpt below is the record exactly as published.
iioTON OF Beef. Cut six onions into thin slices, fry in two ounces of fat till brown; add one table-spoonful of flom-, nearly one pint of water, and ketchup ; pejiper and salt to season ; stir over the fire to boil ten minutes, and pour over the beef dished up in slices; strew raspings over it, bake a quarter of an hour, and serve hot. A spoonful of chutnee wiU be found a great improvement. 59. Mutton avitk French Beans. Prepare some mutton as in recipe No. 23 ; lay it in a flat dish. Boil French beans till tender, strain the water off, and stir them in the pan in which the meat has been fried with one ounce of butter, pepper
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Cook this with the app: pantry check, scaling, and the assistant.