Recipes > Meat > Beef > Beef and Apricots

Beef and Apricots

Instructions

Stew your beef, say three pounds of steak, in some gravy, adding to a pint of liquor a level teaspoonful of white sugar. Throw in a handful of the dried apricots, but be sure you wash them well first. This dish is generally accompanied by leeks, first blanched for a few moments, and then put in the stew. Flavor with salt, pepper, and the rind of half a lemon which remove before you serve the stew. For English taste the sugar could be omitted.

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Notes

Attributed to Seulette.

Source

The Belgian Cookbook (1915).

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