|
| |
|
This dish is most practicable for people with a solid-fuel stove, so that the stew can be left to cook overnight in the oven.
|
| What You Need: |
|
|
|
1˝ pound sorrel
Oil for frying
˝ pound beef
1 calf's foot
3 cloves of garlic
Salt and pepper
6 onions
˝ pound white beans
1 egg per person (in the shell)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Wash the sorrel and blanch it in boiling water; press it well down in a colander and drain thoroughly, then fry it in a little very hot oil.
|
2. Cut the beef into cubes; blanch the calf's foot; crush the garlic with some salt; chop the onions; wash the beans well and also wash the eggs.
|
3. Put all these ingredients into an earthenware dish or a casserole with the fried sorrel and some seasoning.
|
4. Cover the whole with water, lid tightly and leave all night in a very slow oven (lowest possible setting).
|
|
|
|
|
|
|
|
