Beuschel

Name: Beuschel
Cuisine: Austria
Ingredients: 1 of flour; 1 tablespoon of capers; 1 tablespoon of chopped anchovies; 1 tablespoon of vinegar, the juice of 1 lemon; Heart, etc., of a calf or lamb, stock; Heart, etc., of a calf or lamb, stock; 1½ tablespoons of butter; 1 teaspoon of grated lemon rind, salt and pepper; 1 teaspoon of grated lemon rind, salt and pepper; 1 teaspoon of grated lemon rind, salt and pepper; 1 chopped onion; 2 or 3 lumps of sugar, parsley, thyme; 2 or 3 lumps of sugar, parsley, thyme; 2 or 3 lumps of sugar, parsley, thyme; 1 tablespoon of vinegar, the juice of 1 lemon

Heart, Lungs, Liver, Sweetbread

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

Heart, etc., of a calf or lamb, stock
1½ tablespoons of butter
1 of flour

Europe
Austria
Side dish
Main course

Method

The cooked heart, etc., when cold are cut in strips of the size of macaroni. They are then added to the following sauce, and cooked for a few minutes in it.

Melt the butter in a saucepan, and when melted add the flour gradually, and stir till the flour is browned. Then add the stock (about ½ pi