à la bourguignotte

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

Cut the meat from the round, fillet, or even the leg of mutton piece, into neat pieces ↝ Pheasant, raw, meat only [Poultry Products]
some button onions ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
oil ↝ Oil, safflower [Fats and Oils]
well clarified beef dripping ↝ Beef, ground, raw [Ground beef]

Instructions (3)

Cut the meat from the round, fillet, or even the leg of mutton piece, into neat pieces.
Toss these with some button onions in either butter, oil, or well clarified beef dripping, till lightly coloured.
Turn them all into a casserole, or an earthenware marmite (a jugging pot answers).

Original Text · last edited 4 days ago

— à la bourguignotte.—Cut the meat from the round, fillet, or even the leg of mutton piece, into neat pieces, and toss these with some button onions in either butter, oil, or well clarified beef dripping, till lightly coloured, then turn them all into a casserole, or an earthenware marmite (a jugging pot answers

Notes

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