Espagnole

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (4)
  1. Get ready one and a half pound of veal, and three-quarters of a pound of gravy beef; the veal may be cut from the knuckle. No bone is required. Cut the meat up into squares.
  2. Cut up five ounces of onions and lay the slices on the bottom of a stew-pan buttered with an ounce of butter; upon these put the pieces of meat previously prepared, with a breakfast-cupful of common stock; set the pan upon a brisk fire, boil, and when the liquid is reduced one-half, lessen the heat; shake the pan every now and then, simmer, and let the meat take colour without burning.
  3. When the meat is thus well browned take the stew-pan off the fire, cover it, and let it stand for five minutes to facilitate the dissolving of the glaze.
  4. Next add one quart and a half of common stock, boil.
Original Text
ESPAGNOLE. (a) Get ready one and a half pound of veal, and three-quarters of a pound of gravy beef; the veal may be cut from the knuckle. No bone is required. Cut the meat up into squares. (b) Now cut up five ounces of onions and lay the slices on the bottom of a stew-pan buttered with an ounce of butter; upon these put the pieces of meat previously prepared, with a breakfast-cupful of common stock; set the pan upon a brisk fire, boil, and when the liquid is reduced one-half, lessen the heat; shake the pan every now and then, simmer, and let the meat take colour without burning. (c) When the meat is thus well browned take the stew-pan off the fire, cover it, and let it stand for five minutes to facili-tate the dissolving of the glaze. (d) Next add one quart and a half of common stock, boil
Notes
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