Home › The Principles of Cookery › Beef, Spanish, Frico

Beef, Spanish, Frico

Cut up two pounds of the fillet, rump, or round of beef into pieces weighing about an ounce each, and add cayenne pepper and salt to taste. Boil two pounds of potatoes and cut them into good thick slices; place them with the meat and a small cup of gravy in a close-fitting stewpan in alternate layers. Add a quarter of a pound of butter and as much Spanish onion, previously boiled and sliced, as may be liked. Stew gently for an hour, and when nearly done throw a glass of Madeira or claret over all. Probable cost, 3s.3d. Sufficient for four or five persons.