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Beef, Miroton of
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, about 6d., without the beef.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 222. The excerpt below is the record exactly as published.
Beef, Miroton of.— Put three ounces of butter into a frying-pan, with three onions, thinly sliced, and a pound of cold roast beef, under-cooked, if possible, and cut into small slices. Turn the meat constantly, so that it will be evenly browned on both sides. When of a nice colour, put in about haK a pint of good gravy, with salt and pepper
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