A Fricando of Beef

Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and make them a nice brown before a brisk fire; stew them half an hour in a well seasoned gravy, put some stewed sorrel or spinage in the dish, lay on the beef, and pour over a sufficient quantity of gravy; garnish with fried balls.

Original Recipe

Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and make them a nice brown before a brisk fire; stew them half an hour in a well seasoned gravy, put some stewed sorrel or spinage in the dish, lay on the beef, and pour over a sufficient quantity of gravy; garnish with fried balls.

Ingredients

grocery
  • slices beef slices (few)
  • bacon (to lard)
  • flour for dredging (as needed)
  • quantity gravy, seasoned (sufficient)
  • sorrel or spinach, stewed (some)
  • fried balls (for garnish)

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Required Gear

skillet
Skillet or frying pan
skillet
Braising pan or stewpot
kitchen
Wooden spoon

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Instructions

  1. 1

    Cut a few slices of beef six inches long, two or three wide, and one thick, lard them with bacon, dredge them well, and make them a nice brown before a brisk fire; stew them half an hour in a well seasoned gravy, put some stewed sorrel or spinage in the dish, lay on the beef, and pour over a sufficient quantity of gravy; garnish with fried balls.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)