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Jenny Patterson cookbook, May 24, 1880
Page 10
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Beef-a-la-mode For six pounds of the "round" take half a dozen ripe tomatoes - cut them up in a vessel with a tight cover, also two or three onions, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper. Cut gashes in the meat and stuff them with half a pound of fat salt pork cut into square bits. place the meat on the other ingredients and pour over half a cup of vinegar and a cup of water. Cover tightly and set on the back of the stove or into a moderate oven. Cook slowly four or five hours. When about half done, salt to taste. When done, take out the meat, strain the gravy through a colander, and thicken it with flour.
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Beef-a-la-mode For six pounds of the "round" take half a dozen ripe tomatoes - cut them up in a vessel with a tight cover, also two or three onions, add half a dozen cloves, a stick of cinnamon, and a little whole black pepper. Cut gashes in the meat and stuff them with half a pound of fat salt pork cut into square bits. place the meat on the other ingredients and pour over half a cup of vinegar and a cup of water. Cover tightly and set on the back of the stove or into a moderate oven. Cook slowly four or five hours. When about half done, salt to taste. When done, take out the meat, strain the gravy through a colander, and thicken it with flour.
Szathmary Culinary Manuscripts and Cookbooks
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