Beef a l'Anglaise

Ingredients

• a quarter of a pound of raw, lean beef
• three pints of broth (No. 99)
• half a pint of printanier (No. 51)
• a handful of barley
• half a pinch of salt
• half a pinch of pepper
• one medium-sized sliced tomato

Method

1. 1

   Brown beef in a saucepan, moisten with broth, add printanier, barley, salt, and pepper.

2. 2

   Boil for 30 minutes, add tomato before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.

Beef a 1' Anglaise. — Cut up into small squares a quarter of a pound of raw, lean beef ; brown them a little in a saucepan on the hot range, then moisten with three pints of broth (No. 99), add half a pint of prin- tanier (No. 51), a handful of barley, and half a pinch each of salt and pep- per. Boil thoroughly for half an hour, and a few moments before serving put in one medium-sized sliced tomato, taste to see if sufficiently seasoned, then pour the soup into a hot tureen, and send to the table. 6. Beef a PEcossaise, thickened.— Brown in a little fat, in a sauce- pan, a quarter of a pound of small squares of lean beef and a sliced onion ; moisten with three pints of broth (No. 99), adding half a cup of oatmeal, a small glass of Madeira wine, half a tablespoonful of salt and a tea- spoonful of pepper. Let cook for thirty minutes, then serve. THE TABLE. 7. Busecca. — Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a table- spoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate. 8. Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread. 9. Bisque of Crabs. — Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque of Lobster. — The same as for No. 8. Two pounds of lobster boiled in the shell will be sufficient; serve with small squares of boiled lobster claw, cut in dice. 11. Croute-au-Pot. — Take two carrots cut in round slices, one turnip, cut .the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounces of butter ; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls. 12. Fish Chowder, Boston style.— Take a nice live codfish of about six pounds, cut the head off and remove all the bones, then cut the fish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold water so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth (No. 99) on the stove, and as soon as it comes to a boil, skim it well. Season with one pinch of salt and half a pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.