| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish, Londontowne |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Boneless chuck |
|
|
Salt & pepper |
| 2 |
|
Onions, lg, thinly sliced |
| 2 |
|
Green peppers, lg, sliced |
| 12 |
|
Mushrooms, cut into chunks |
| 1 1/2 |
cn |
Beer |
| 1 1/2 |
tb |
Catsup |
| 1 |
tb |
Prepared mustard |
INSTRUCTIONS
Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper
and mushrooms and brown lightly. Pour beer over all, stir in catsup and
mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until
meat is tender.
Mrs. Harold T. Cook
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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