Breslaw of Beef
A baked meat loaf of shredded roast beef with breadcrumbs, herbs, butter, cream and eggs (Acton 1845, etc)
Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);
BRESLAW OF BEEF.
Trim the brown edges from lialf a pound of underdressed 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 ounces of butter broken small, half a capful of gravy or cream, a high seasoning of pepper and cayenne and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked. Melt a little butter in a deep dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two and rather more butter must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added
where it is liked. The mixture is sometimes baked in buttered cups.
Beef,½ lb.; bread-crumbs, 4 oz.; batter, 2 oz.; gravy or cream,½ cupful; parsley, 1 teaspoonsful; thyme, two-thirds of teaspoonful; eggs, 3 or 4, if small; salt, 1 teaspoonful; pepper and nutmeg½ teaspoonful each: bake 1 hour.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY