The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Braised Beef and Mushrooms

Pot Meals

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.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018