Cold Beef, to dress

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Slice it as thin as possible ↝ Beef, ground, raw [Ground beef]
slice, also, an onion or shalot ↝ Onions, raw [Vegetables and Vegetable Products]
squeeze on it the juice of a lemon or two ↝ Lemon, raw [Citrus fruits]
strew over it some fine shred parsley ↝ Parsley, raw [Not included in a food category]
fine bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
pour on it oil ↝ Oil, safflower [Fats and Oils]
mustard well mixed ↝ Mustard greens, raw [Vegetables and Vegetable Products]
garnish with sliced lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Slice the cold beef as thin as possible.
Slice an onion or shalot.
Squeeze the juice of one or two lemons over the beef.
Beat the beef between two plates until it is very well beaten and tastes sharp of the lemon.
Remove the onion slices.
Strew fine shred parsley and fine bread crumbs over the beef.
Mix oil and mustard well.
Pour the oil and mustard mixture over the beef.
Garnish with sliced lemon.

Original Text

Cold Beef, to dress.

Slice it as thin as possible; slice, also, an onion or shalot; squeeze on it the juice of a lemon or two; then beat it between two plates, as you do cucumbers. When it is very well beaten, and tastes sharp of the lemon, put it into the dish, in which it is to be served; pick out the onion, and strew over it some fine shred parsley and fine bread crumbs; then pour on it oil and mustard well mixed; garnish with sliced lemon.

Notes

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