Beiried Ii.

2 kg of beef fritters are removed from the bone, cut a few times at the fat end to keep them even, pounded, sprinkled with salt and pepper and quickly fried on both sides in 6 dkg of butter. Put 10 dkg of butter in a shallow frying pan, add a large onion cut into fine slices, a small root of celery, parsley and beetroot, a few grains of new spices and a piece of black bread crust and let it turn yellow. Place the beiriede on top and let it stew for 1 1/2 to 2 hours with the lid closed, adding a little bone broth from time to time. Take out the beiriede, put them into the heated tumblers, filter the sauce, pour it over them and sterilize at 100 °C for 50 minutes.

When serving, the sauce is thickened with flour cooked in butter and served over the boiled beef with potatoes or potatoes.

all : Home canning, from Mrs. Emilie Lösel,

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