Preparation info
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Appears in

By The Times Picayune Publishing Company

Published 1901

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  • 4 Pounds of Beef, From the Round or Shoulder
  • 4 Tablespoonfuls of Olive Oil
  • 3


The “brisket” of the beef is excellent for this, as also the “breast plate.” Mix the spices, salt and pepper thoroughly and rub well into both sides of the Beef. Chop the onions fine, and cover the meat with them. Then mix the oil and vinegar and the juice of one lemon, and pour this over the Beef. Set it in the ice box, or a cool place, and let it stand over night. Then put it into the stewpan