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Tomato Beef
From Cassell's dictionary of cookery, 1892
Serves 5
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 2004. The excerpt below is the record exactly as published.
Tomato Beef. — Take three pounds of lean beef, cut it in small strips, lay it in the stewpan with seven or eight nice ripe tomatoes, a little water, and one finely-chopped onion. Stew slowly for one hour and a half. Add salt, pepper, cloves, and just before dishing, a piece of butter as large as an egg, and half a giU of ketchup.
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