Beef Sautee

Ingredients

• Two lbs. beefsteak
• 1 onion
• 5 tablespoonfuls butter
• 1 tablespoonful flour
• 2 glassesful cream
• 2 tablespoonfuls Worcestershire sauce
• add salt just before serving

Method

1. 1

   Cut beef into pieces, chop onion and brown in butter, add meat and fry for 5 minutes.

2. 2

   Sprinkle over flour, cream, and sauce, add parsley and let cook.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 15. The excerpt below is the record exactly as published.

Beef Sautee. Two lbs. beefstea.k. 1 luiimi. ."i table^poonfuls Itntter. I tal)lespn(iii ful llnni'. 2 glassesful cream, 2 tal)lespoonfuls Worcestershire sauce. Time to cook 25 minutes, cut your beef in pieces the size of half a dollar tuit thickei', chop onion and brown in butter, add meat and let fry for .") minutes, spianklc over flour, crean) and sauce, add some parsley and let cook, adding salt just Ix^fore serving. FiiKXcii Cook. Veal Souffle. Make one ])int of ci'cam <ance. -ca^Dii w itli finely chopped parsley and a little oiiiDii jnicc iniii wliidi .-tir one pinl of liiU'ly minced cookcul veal, I'aihei' highly seasonerl, heat it and add tin* well beaten yolks of '.\ (^g'^^, set away to cool, a<ld the whites of 3 eggs beaten to a stiff fi'otli, ])ut in Inittered dish and bake 20 minutes; sei-ye inimediati'lv and if liked a mushroom sance is veiw nice with it. AFits. William Siidcu kk. Casserole of Veal. Roil oiu^ cup of I'ice until tendei'. ('ho|) very line \ pound of cooked veal. Season highly wiili \ teaspoonful of salt, same of pepper, 1 saltspoonful of celory 2.S SLTPIOKIOK COOK BOOK ;ili, I lonsj)0()]iriil (>r liiicly chopixM! onion ;iii(l 1 ioas[)()()ni'ul of c-hoppetl parsley, 1 s;ilts|)oon encli ol' iliymc .-iiid inai-joraiii. Add 1 Ijontcii osi'i;'. '! tablcspoonfuls of line cracls'ci' ci-inii^s and nioisjcn with iiol water or s1(H'I< cnonuii to pack it easily. !)ii(t('i- a small mould and line the Nottoni and sides ^l an inch dcH'p with the rice. I'ack' in th(> meat. (•o\('i- (dosriy with rice and steam -I') minutes. Loosen it around ed^e of mould, lurn it oul and pour t<miaio sauce around il. ^Liis. J. IT. ANDitus. Jellied Tongue and Veal. Soak a ]»icl;led o\ lonuue in water I'oi- ]•> hours ami hoil il until tender. Then I'emove the skin ami cui oil' all the root and liorny tip. i'>one a hi'east of veal and spi'ead it \eiy Hal, and rnh with salt and pe|t|iei'. Lav ihe tongue in the center of (he veal ajid I'oll up the edues. W'cap this secuj-ely in a thin, muslin aiul place it in an earthen jar witli a sea^onin,^- of (i cloves, 1 onion

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