Breslaw of Beef from Modern Cookery for Private Families by Eliza Acton
Trim the brown edges from half a pound of undressed roast beef shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parley, and two-thirds as much of thyme, two...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Fork
Ingredients
- pepper and nutmeg, ½ teaspoon
- salt, 1 teaspoon
- thyme, two-thirds of teaspoon
- eggs, 3 or 4, if small
- gravy or cream, ½ cupful
- parsley, 1 teaspoon
- bread-crumbs, 4 oz.
- Beef, ½ lb.
- butter, 2 oz.
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