A Fricando of Beef
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- beef
- bacon
- gravy
- sorrel or spinach
- fried balls
Instructions
- Cut the beef into slices six inches long, two to three inches wide, and one inch thick. Lard them with bacon. Dredge the slices well and brown them nicely before a brisk fire. Stew them for half an hour in well-seasoned gravy. Put the stewed sorrel or spinach in the serving dish, lay the beef on top, and pour over a sufficient quantity of gravy. Garnish with fried balls.