Medium
4
PortionsBy Graham Kerr
Published 1966
Recipe to produce 4 portions
U.S.A.
Imperial
Metric
Fresh breadcrumbs
Shredded suet
Parsley
Dried marjoram
Grated lemon rind
Eggs
Grated nutmeg
To season
To season
To season
Salt
To season
To season
To season
Ground black peppercorns
To season
To season
To season
Dry red wine
Top side of beef
Onion
Mushrooms
Clarified butter
Beef stock
Arrowroot
Water
Make fresh crumbs—grate lemon rind—cut beef into thin slices
Serve with very well Creamed Potatoes and Green Beans. A side salad of chilled chopped tomatoes and watercress can also be served. I would choose a good full-bodied red wine for this dish.
© 1966 Graham Kerr. All rights reserved.