A Fricando of BEEF

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
beef
larding
dredging
stewing liquid
flavorings
sauce additions
garnish
Instructions (5)
  1. Cut a few slices of beef five or six inches long, and half an inch thick, lard it with bacon, dredge it well with flour, and set it before a brisk fire to brown.
  2. Put it in a tossing-pan, with a quart of gravy, a few morels and truffles, half a lemon, and stew them half an hour.
  3. Add one spoonful of catchup, the same of browning, and a little Chyan.
  4. Thicken your sauce, and pour it over your fricando.
  5. Lay round them forcemeat balls, and the yolks of hard eggs.
Original Text
A Fricando of BEEF. CUT a few slices of beef five or six inches long, and half an inch thick, lard it with bacon, dredge it well with flour, and set it before a brisk fire to brown, then put it in a tossing-pan, with a quart of gravy, a few morels and truffles, half a lemon, and stew them half an hour, then add one spoonful of catchup, the same of brown- ing, and a little Chyan, thicken your sauce, and pour it over your fricando; lay round them force- meat balls, and the yolks of hard eggs.
Notes
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