485 | Braised Beef, Russian Sauce.
—Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate.
The Delmonico Cook Book
874 of 1887 · Contents · Download EPUB
874 of 1887 · Contents · Download EPUB
—Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate.