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

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

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