Beef à la Chafing Dish

Ingredients

• half a pound of cold roast beef or mutton
• a teaspoonful of red currant jelly
• half a glass of sherry or Madeira wine
• a teaspoonful of Holbrook’s Worcestershire sauce
• season with salt
• season with pepper
• a pinch of cayenne or paprika
• a little butter

Method

1. 1

   Cut meat into thin slices or shreds.

2. 2

   Fry in butter over a full flame, then add brown sauce or gravy, red currant jelly, wine, and Worcestershire sauce.

3. 3

   Simmer gently for about twenty minutes, then serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 9. The excerpt below is the record exactly as published.

a little butter in the blazer over a full flame, after which a little good brown sauce or gravy is added, also a teaspoonful of red currant jelly, half a glass of sherry or Madeira wine, and a teaspoonful of Holbrook’s Worcestershire sauce ; season with salt, pepper, and a pinch of cayenne or paprika

Cook this with the app: pantry check, scaling, and the assistant.