Stewed Sirloin of Beef from Modern Cookery for Private Families by Eliza Acton
As a matter of convenience we have occasionally had this joint stewed instead of roasted, and have found it excellent. Cut out the inside or fillet as entire as possible, and reserve it for a separ...
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Ingredients
- savoury herbs
- broth
- cold water
- stewing beef
- veal
- beef
- lean ham
- beef broth
- cayenne
- pepper
- nutmeg
- mace
- salt
- bacon
- leeks
- carrots
- cloves
- onion
- espagnole sauce piquante
- peppercorns
- vegetables
- brown caper sauce
- butter
- flour
- eschalots
- water
- veal forcemeat
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