![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
78
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
About 3 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice, 1 pint of stock No. 105, or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon.
👨🍳 Method
Cut some bacon into thin strips, and sprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into a stewpan with the stock or water, sherry, herbs, shalots, 2 cloves, and more pepper and salt. Stew the meat gently until tender, when take it out, cover it closely, skim off all the fat from the gravy, and strain it. Set it on the fire, and boil, till it becomes a glaze. Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows:--Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it. Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain. Chop it, and stew it with a small piece of butter and 4 or 6 tablespoonfuls of good gravy, for an hour, and rub it through a tammy. If too acid, add a little sugar; and a little cabbage-lettuce boiled with the sorrel will be found an improvement.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Fricandeau of Beef recipe from Mrs. Beeton's classic cookbook, and I must say, it was a delightful journey back in time. The process of larding the beef with bacon and spices was surprisingly satisfying, like creating a tiny, edible mosaic. I found the gentle stewing of the meat to be a wonderful way to infuse flavors, and the resulting dish was tender and full of depth. The sorrel sauce was a revelation—I'd never cooked with sorrel before, and its tangy, lemony flavor cut through the richness of the beef beautifully. It's a dish that would appeal to a weeknight cook looking to elevate their meal without breaking the bank or spending hours in the kitchen. The recipe's instructions were clear, and the ingredients were easy to source, even if some, like mace and shalots, might seem unfamiliar to modern cooks. The final dish was a hearty, comforting meal that would be perfect for a chilly evening. The sorrel sauce, in particular, was a standout—its vibrant green color and zesty flavor added a touch of elegance to the humble beef. I recommend serving it with some simple boiled potatoes to soak up the sauce. It's a dish that proves that old recipes can still shine in today's kitchen.
