Ingredients
- a pint of water
- a gill of red wine
Directions
1
TAKE the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard th^ top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of carry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive