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Tweet Braised Beef and Mushrooms
Usually been chunks and button mushrooms in a rich gravy.
Eliza Lesley's 'New Cookery Book' (USA, 1857) says that "This is a breakfast dish, or a side dish for dinner."
Original Receipt in 'The Skilful Cook' by Mary Harrison, 1905
Beef and Mushrooms.
1½ lb. cold roast beef.
1 dozen mushrooms.
1 shalot or small onion, very finely chopped.
2 oz. of butter.
½ pint of beef gravy.
1 dessertspoonful of vinegar.
Pepper and salt to taste.
Method. - Cut the beef into neat slices, and wash and peel the mushrooms.
Season the meat with pepper and salt, and lay half of it in the bottom of a pie-dish.
Place some of the mushrooms on the top of it.
Put 1 oz. of butter, in pieces, about them.
Then put in the remaining pieces of beef, and the mushrooms and butter in the same way.
Pour in the gravy and vinegar, and cover closely.
Put it into a moderate oven to bake for three-quarters of an hour.
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