The Belgian Cookbook by Mrs. Brian Luck

Author:Mrs. Brian Luck [Luck, Mrs. Brian]
Language: eng
Format: epub, mobi, pdf
ISBN: 9781406547306
Publisher: IB Dave's Library
Published: 2007-08-15T07:00:00+00:00

PART I

34

Cut your beef into small neat pieces. Mince some onions finely, and for five or six people you would add two bay−leaves, two cloves, pepper, salt; simmer gently for three hours in water, and at the end of that time bind the sauce with cornflour. Some people like the sauce to be thickened instead with mustard.

[_V. Verachtert._]

HEADLESS SPARROWS

Take two pounds of beef, which must be lean and cut in thin slices. Cut your slices of beef in pieces of five inches by three. Put in the middle of each piece a little square of very fat bacon, a sprig of parsley, pepper and salt. Roll up the slices and tie them round with a thread so that the seasoning remains inside. Melt in a pan a lump of butter the size of a very big egg. Let it get brown and then, after rolling the beef in flour, put them in the butter. Let them cook thus for five minutes, add half a pint of water, and let them simmer for two hours. Fill up with water if it becomes too dry. Before serving, take great care to remove the threads.

[_A Belgian at Droitwich._]

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