Mrs Beetons Meat Recipes Revisited
Beef Ragout
(Cold Meat Cookery)
900g (2lb) Cold Roast Beef
285ml (½ pint) Boiling Water
6 Onions, sliced
3 tbsp Gravy
Mixed Spices, to taste
Pepper
Salt
Cut the beef into rather large pieces.
Put them into a saucepan with the onions.
Season well with salt, pepper and mixed spices and pour over about 285ml (½ pint) boiling water and gravy.
Stew very gently for about 2 hours and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
Time: 2 hours.
Seasonable at any time.
BEEP RAGOUT
(Cold Meat Cookery)
656. INGREDIENTS - About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; 1/2 pint of boiling water, 3 tablespoonfuls of gravy.
Mode - Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy.
Time - 2 hours.
Average cost, exclusive of the meat, 4d.
Seasonable at any time.
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