Beef Steak with Sorrel Puree

Ingredients

• the steak
• an onion
• two ounces of butter
• two good handfuls of carefully picked sorrel
• a tea-spoonful of sugar
• the yolks of three eggs
• in a little milk

Method

1. 1

   Melt butter in a frying pan, add shredded onion, and brown the steak on both sides.

2. 2

   Transfer to a stew-pan with gravy and vegetables, simmer until tender.

3. 3

   Blanch sorrel in boiling water with salt and soda, then chop.

4. 4

   In a saucepan, melt butter, add flour, sorrel, sugar, and steak gravy.

5. 5

   Stir in beaten egg yolks mixed with milk, and pour around the steak before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 266. The excerpt below is the record exactly as published.

the steak with a few nice vegetables, and dress the sorrel independently. Beef steak with Before you proceed to cook the steak, sorrel puree. j i ^ » make some gravy with scraps and trimmings : it would be as well indeed to order a little extra meat for that purpose, when you have got this to your mind, strain it off and keep it handy. Now take a frying-pan, melt a piece of butter at the bottom of it, and shred an onion therein ; lay the steak upon it, and turn it about until it is well browned on both sides ; now lift it up and place it in your stew-pan, with the gravy and vegetables, to simmer gently till done, which you can test with a fork. It ought to be as tender as possible if you are only careful enough to prevent galloping, that is, fast cooking : the slow simmering process is the thing needful. The vegetables cooked with the steak may be strained from the gravy, and cut up into neat dice, to garnish the top of the steak : the gravy must be saved for the sorrel which you must cook as follows : — Put two good handfuls of carefully picked sorrel in plenty of boiling water, with a little salt, and a pinch of soda, blanch for five minutes, drain, and chop the leaves small on a board. Melt two ounces of butter in a sauce= 484 MENU FOR A LITTLE HOME DINNER. pan to which add a little flour, 'the sorrel, a tea-spoonful of sugar, and the steak gravy stirring vigorously to prevent the leaves catching at the bottom of the pan : — "WTien the gravy and butter are thoroughly well absorbed, turn the sorrel out, stir in the yolks of three eggs beaten up in a little milk

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