Burroughs Encyclopaedia 1889 8 1
Burroughs Encyclopaedia 1889 8 1
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The above done with spices, etc. , and baked as hunters' beef is excellent.
BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, forforty-eight hours; have ready a very fine stuffing, and bind it uptight. Roast it on a hanging spit; and baste it with a glass of portwine, the same quantity of vinegar, and a teaspoonful of poundedallspice. Larding it improves the look and flavor; serve with a richgravy in the dish; currant-j...elly and melted butter in tureens.
ROUND OF BEEF--Should be carefully salted and wet with the picklefor eight or ten days. The bone should be cut out first, and the beefskewered and tied up to make it quite round. It may be stuffed withparsley, if approved, in which case the holes to admit the parsleymust be made with a sharp pointed knife, and the parsley coarsely cutand stuffed in tight. As soon as it boils, it should be skimmed: andafterwards kept boiling very gently.
BEEF STEAK, STEWED--Peel and chop two spanish onions, cut intosmall parts four pickled walnuts, and put them at the bottom of astewpan; add a teacupful of mushroom ketchup, two teaspoonfuls ofwalnut ditto, one of shalot, one of chile vinegar, and a lump ofbutter.
What to read after Burroughs Encyclopaedia 1889 8 1?
You can find similar books in the "Read Also" column, or choose other free books by Burroughs Barkham to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The above done with spices, etc. , and baked as hunters' beef is excellent.
BEEF, ROLLED TO EQUAL HARE--Take the inside of a large sirloin, soak it in a glass of port wine and a glass of vinegar mixed, forforty-eight hours; have ready a very fine stuffing, and bind it uptight. Roast it on a hanging spit; and baste it with a glass of portwine, the same quantity of vinegar, and a teaspoonful of poundedallspice. Larding it improves the look and flavor; serve with a richgravy in the dish; currant-j...elly and melted butter in tureens.
ROUND OF BEEF--Should be carefully salted and wet with the picklefor eight or ten days. The bone should be cut out first, and the beefskewered and tied up to make it quite round. It may be stuffed withparsley, if approved, in which case the holes to admit the parsleymust be made with a sharp pointed knife, and the parsley coarsely cutand stuffed in tight. As soon as it boils, it should be skimmed: andafterwards kept boiling very gently.
BEEF STEAK, STEWED--Peel and chop two spanish onions, cut intosmall parts four pickled walnuts, and put them at the bottom of astewpan; add a teacupful of mushroom ketchup, two teaspoonfuls ofwalnut ditto, one of shalot, one of chile vinegar, and a lump ofbutter.
What to read after Burroughs Encyclopaedia 1889 8 1?
You can find similar books in the "Read Also" column, or choose other free books by Burroughs Barkham to read onlineMoreLess
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