Spiced Beef (to serve hot)

Ingredients

• three or four slices of pork
• the beef (the round is good for this purpose)
• salt and pepper to taste
• one teaspoon of sweet marjoram
• half an onion sliced

Method

1. 1

   Fry pork slices until light brown, then add beef and brown on both sides.

2. 2

   Cover with water and stew for 4-5 hours.

3. 3

   Add salt, pepper, marjoram, and onion half an hour before done.

4. 4

   Pour gravy over beef when serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 145. The excerpt below is the record exactly as published.

salt and pepper to taste. Put in the veal and stew gently ten minutes. Fricandilles Take cold beef, veal or any other meat — the more variety the better — hash it fine, and mix it with two eggs, a little grated onion, melted butter, two pulverized soda biscuits, pepper, salt; form into balls and fry in butter. Serve with drawn butter flavored with lemon. Spiced Beef. To serve hot Fry three or four slices of pork a light brown, then lay in the beef (the round is good for this purpose) in one piece; let it brown a little on both sides, then cover it with water, and let it stew over a moderate fire four or five hours in a covered kettle; add water when it boils away to make gravy. About half an hour before it is done salt and pepper it to taste ; add one teaspoon of sweet marjoram and, if agreeable, half an onion sliced

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