Italian Recipes - Italy - Manzo sugo di Barbabietole (Fillet Beef)...
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Cook: The Cook's Decameron: A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes By Mrs. W. G. Waters

Index | pg. 144 |Previous Page - Next Page

Manzo sugo di Barbabietole (Fillet Beef) ...

Cut up three raw beetroots put them into an earthen ware pot and cover them with water. Keep them in some warm place, and allow them to ferment for five, six, or eight days according to the season; the froth at the top of the water will indicate the necessary fermentation. The take out the pieces of beetroot, skim off all the froth, and into the fermented liquor put a good piece of tender rump steak or fillet with some salt. Braize for four hours and serve.

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Index | pg. 144 |Previous Page - Next Page

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