| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Main dish, Londontowne |
4 |
Servings |
INGREDIENTS
| 1 |
|
Scallion |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
x |
Slice minced fresh gingeroot |
| 2 |
lb |
Beef chuck |
| 3 |
c |
Chicken stock |
| 1/4 |
c |
Medium dry sherry |
| 1 |
|
Clove garlic, minced |
|
|
Dash pepper |
| 2 1/2 |
tb |
Peanut oil |
| 1/2 |
c |
Imported soy sauce |
INSTRUCTIONS
Cut green part of scallion into 2" pieces. Combine all ingredients except
meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy
skillet and brown meat quickly on all sides. Add mixture from bowl and
cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan
and add to beef. Simmer covered 90 mins to 2 hours or until meat is
tender. Slice meat and serve hot or cold.
Reserve gravy for master sauce. Strain through cheesecloth when cool and
refrigerate in a covered dish.
Mrs. Thomas H. Morton
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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