vingrette

Updated: May 28, 2025

BEEF TEA. Cut a pound of fleshy beef into thin slices; simmer it with a quart of water twenty minutes, after it has once boiled, and been skimmed. Season it, if approved; but a little salt only is sufficient. BEEF VINGRETTE. Cut a slice of under-done boiled beef three inches thick, and a little fat.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families