Fricandeau of Beef from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a piece of lean rump of beef, and lard it with rather thick pieces of fat bacon; season the beef well all over with pepper and salt, and tie it up in a nice form with string; put in a stewpan ...
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Cooking tools:
- Larding needle
- Chef's knife
- Cutting board
Ingredients
- pieces of fat bacon
- beef
- lean rump of beef
- lard
- marjoram
- parsley
- bayleaf
- thyme
- black peppercorns
- mace
- cloves
- basil
- carrot
- butter
- salt
- pepper
- herbs
- celery
- turnip
- onions
- stock
- meat stew
- single cream
- tomatoes
- mushrooms
- vegetables
- potatoes
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