Beef with Wine Sauce Tremtolant

Ingredients

• a piece of rump (it should not be a small piece)
• some allspice, a carrot, two onions, two turnips, and salt to taste
• a piece of butter
• one quart of gravy
• a glassful of white wine
• equal quantities of ketchup and browning
• cut up two carrots
• two turnips

Method

1. 1

   Hang a piece of rump or brisket for some days; then simmer it in a stewpan with allspice, a carrot, two onions, two turnips, and salt for 5-6 hours.

2. 2

   Dissolve butter in a clean stewpan, mix in a dessert-spoonful of flour, add gravy, white wine, ketchup, and browning.

3. 3

   Cut up carrots and turnips, flavor with salt and pepper, and stew until tender.

4. 4

   Put meat on a dish, clear fat, and pour sauce over it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.

eef, witli Wine Sauce Tremtolant. — Hang a piece of rump (it should not be a small piece), or part of a brisket, for some days ; then simmer it in a stewpan with some allspice, a carrot, two onions, two turnips, and salt to taste, for five or six honrs. Dissolve a piece of butter in a clean ste\vpan, and mix into it a dessert-spoonful of flour. Add one quart of gravy, a glassful of white wine, and equal quantities of ketchup and browning. Then cut up two carrots

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