Boeuf à la Vinaigrette

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (3)
  1. Stew the beef in water and a glass of white wine, seasoned with salt, pepper, cloves, a bunch of sweet herbs, and a bay leaf.
  2. Let it boil till the liquor is almost consumed.
  3. When it is cold, serve it up.
Original Text
Boeuſ à la Vinegrette. CUT a slice about three inches thick from a round of beef, with very little fat. Stew it in water and a glaſs of white wine, seasoned with salt, pepper, cloves, a bunch of ſweet herbs, and a bay leaf. Let it boil till the liquor is almoſt conſumed; and when it is cold, serve it up.
Notes
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