To baste BEEF

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

beef ↝ Beef, ground, raw [Ground beef]
your gravy that runs from it ↝ Gravy, NFS [Dips, gravies, other sauces]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a large one of walnut catchup ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
the same of browning ↝ Sugars, brown [Sweets]
a shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
your beef ↝ Beef, ground, raw [Ground beef]
a small pickle cucumber ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
scraped horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
pickled onions ↝ Pickles, chowchow, with cauliflower onion mustard, sweet [Vegetables and Vegetable Products]

Instructions (11)

Cut your beef in very thin slices.
Take a little of your gravy that runs from it.
Put the gravy into a tossing-pan.
Add a tea-spoonful of lemon pickle, a large one of walnut catchup, and the same of browning.
Slice a shallot in.
Put the pan over the fire.
When it boils, put in your beef.
Shake it over the fire till it is quite hot.
Note: The gravy is not to be thickened.
Slice in a small pickle cucumber.
Garnish with scraped horse-radish or pickled onions.

Original Text

To baste BEEF.
CUT your beef in very thin slices, take a
little of your gravy that runs from it, put it into
a tossing-pan, with a tea-spoonful of lemon
pickle, a large one of walnut catchup, the same
of browning, slice a shallot in, and put it
over the fire; when it boils put in your beef;
shake it over the fire till it is quite hot, the
gravy is not to be thickened, slice in a small
pickle cucumber; garnish with scraped horse-
radish or pickled onions.

Notes

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