Cookery for the diabetic / by W.H. & Mrs Poole.

  • Poole, W. H.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs Poole. Source: Wellcome Collection.

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    brown in the butter, turning the pan frequently, to prevent the meat from burning. Then boil up the beef broth, season it with pepper and salt; pour this over the meat, and serve. Fricassee of Beef. Some slices of cold beef; a piece of butter; one onion ; a bunch of parsley; three-quarters of a pint of broth; yolks of two eggs ; one spoonful of vinegar; three dessertspoonfuls of port wine; pepper and salt. Cut the beef into very thin slices, season it with pepper and salt, shred the parsley very fine, cut the onion into pieces, and put all together into a stew-pan with a piece of butter and the broth ; let it all simmer slowly ; then stir in the yolks of the eggs well beaten, the vinegar and port wine. Stir all briskly over the fire and turn out into a hot dish. Stewed Ox Tail. Divide the ox tail at the joints ; put the pieces into a stew-pan with cold water. When the water boils skim it and add a bunch of savoury herbs, a small onion sliced, four cloves, half a blade of mace, pepper and salt. Let it simmer slowly for two hours and a half, keeping the stew-pan covered. When done take out the ox tail and add to the gravy a lump of butter, and let it boil again. Strain and add two dessertspoonfuls of ketchup and the juice of half a lemon. Replace the ox tail, boil up, and serve.
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