Brisket of Beef with Spanish Onions

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. To be done in the same manner as the rump, but not to be daubed with bacon.
Original Text
Brisket of Beef with Spanish Onions. To be done in the same manner as the rump, but not to be daubed with bacon. [46]
Notes
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