Beefsteak A La National

Ingredients

• best part of tenderloin or porterhouse steak cut two inches thick
• three rounding tablespoons butter
• one slice carrot
• one slice onion
• bit bay leaf
• sprig parsley
• three rounding tablespoons of flour
• one pint brown stock
• one-half teaspoon Kitchen Bouquet
• one cup chopped mushrooms

Method

1. 1

   Broil the steak over coals or under gas flame for 20-30 minutes.

2. 2

   Prepare Brown Sauce by melting butter, adding carrot, onion, bay leaf, and parsley until brown.

3. 3

   Add flour, then gradually add brown stock, cook, strain, and season.

4. 4

   Add Kitchen Bouquet and mushrooms.

5. 5

   Keep sauce hot, carve steak without separating slices, place in Casserole, and serve.

As published

This recipe was extracted from The National home cook book (1900), page 92. The excerpt below is the record exactly as published.

BEEFSTEAK A LA NATIONAL, ¢ y Have best part of tenderloin or porterhouse steak cut” two inches thick, and trim into good shape free from fat and bone. Broil over coals or under flame of gas range. - Will take twenty or thirty minutes. Prepare Brown Sauce. ~ ‘Melt three rounding tablespoons butter. Add one slice car- rot, one slice onion, bit bay leaf, sprig parsley, and cook ‘until slightly brown. Add three rounding tablespoons of — - ficur, and, when well browned, add gradually one pint brown > stock, cook thoroughly, strain, and season with salt and pepper. Add one-half teaspoon Kitchen Bouquet, and : desired, one cup chopped mushrooms

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