Beef Farce for Stuffing or Masking from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Five ounces of beef, five ounces of panard, one ounce of butter, two and a half raw yolks of eggs, a little pepper, salt, and cayenne; first pound the meat well, then pound the panard separately, n...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
Ingredients
- butter
- panard
- beef
- cayenne
- salt
- pepper
- raw yolks of eggs
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Beef Farce for Border from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Beef and Lark Pie from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Mustard Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Liver Farce for Stuffing Birds &c from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Herb Farce for Veal, Turkey, &c from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Sausage Farce for Turkey, &c from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Stuffed Partridges. Poivrade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Farce for Hare from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com