Ribs of Beef, Italian Fashion

Ingredients

• the rolled beef
• a lump of dripping
• a handful of parsley leaves
• the white part of two leeks
• two pickled gherkins
• four cloves
• one or two outer sticks of celery
• a pint of the stock

Method

1. 1

   Brown the rolled beef in melted dripping.

2. 2

   Transfer to a brown earthenware pan.

3. 3

   Fry parsley and leeks in the same fat, then add to the beef.

4. 4

   Add chopped gherkins, cloves, and celery.

5. 5

   Pour stock over, season with pepper and salt, and cook until done.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 53. The excerpt below is the record exactly as published.

Ribs of Beef, Italian Fashion. — Put the rolled beef into a saucepan with a lump of drip¬ ping melted, and let it brown. When done upon one side, turn it to the other. Lift it up (of course being careful not to stick a fork into the fleshy part), and put it into a brown earthenware pan, not too large. Have ready a handful of parsley leaves, and the white part of two leeks cut into dice. Fry these in the fat in which the meat was browned, and when they are cooked without being at all burnt, - drain them, and put them upon the beef. Add also two pickled gherkins chopped small, four cloves, and one or two outer sticks of celery cut into one-inch lengths. Pour over all a pint of the stock

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