Portugal Beef

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
For the beef
For the gravy
Garnish
Instructions (10)
  1. Cut off the meat from a rump of beef, hack it across, and flour it.
  2. Fry the thin part brown in butter.
  3. Stuff the thick end with suet, boiled chesnuts, an anchovy, an onion, and a little pepper.
  4. Put it into a stew-pan with some good strong broth.
  5. When it is tender, lay both the fried and the stewed together in your dish.
  6. Cut the fried in two, and lay it on each side of the stewed.
  7. Strain the gravy in which it was stewed.
  8. Put to it some pickled gherkins chopped, and some broiled chesnuts.
  9. Thicken it with a piece of burnt butter, and give it two or three boils up.
  10. Season it to your palate with salt, then pour it over the beef, and garnish with lemon.
Original Text
Portugal Beef. CUT off the meat from a rump of beef, hack it acroſs, and flour it. Fry the thin part brown in butter, and stuff the thick end with suet, boiled chesnuts, an anchovy, an onion, and a little pepper. Put it into a stew-pan with some good ſtrong broth, and when it is tender, lay both the fried and the stewed together in your dish. Cut the fried in two, and lay it on each side of the stewed. Strain the gravy in which it was stewed, put to it some pickled gherkins chopped, and some broiled chesnuts. Thicken it with a piece of burnt butter, and give it two or three boils up. Season it to your palate with salt, then pour it over the beef, and garnish with lemon.
Notes
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