Beefsteak with Sorrel Puree

Ingredients

• an ounce and a half of butter
• three ounces of minced onion
• two each of minced carrot
• two each of minced turnip
• an ounce of minced celery
• a sprig of parsley
• two pounds of carefully picked sorrel
• an ounce of flour
• a salt-spoonful of sugar
• a gill of good broth
• the yolks of two eggs
• a tablespoonful of milk

Method

1. 1

   Melt butter in a pan, add minced vegetables, fry for 5 minutes, then moisten with broth.

2. 2

   Simmer until tender.

3. 3

   For sorrel, blanch in boiling water, drain, chop, and mix with melted butter and flour.

4. 4

   Add sugar and broth, stir, then mix in beaten egg yolks.

5. 5

   Serve steak on sorrel puree with sauce around.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 19. The excerpt below is the record exactly as published.

an ounce and a half of butter into it, set this over a low fire, and when melted put in three ounces of minced onion, two each of minced carrot and turnip, an ounce of minced celery, and a sprig of parsley ; lay the steak on the vegetables, fry briskly for five minutes, and then moisten with hot broth sufficient to just cover it, allowing only enough fire below the pan to cause it to simmer very gently BEEFSTEAK WITH SORREL PUREE. 43 till done, which you can test with a needle. 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 vessel well covered. Broth should be added to make good loss by evaporation. When quite tender lift the pan from the fire, take out the steak, which put on a hot dish covered up, strain off the broth, skim it clear of fat, thicken it slightly, and give it a few drops of Parisian essence to colour it nicely. To prepare the sorrel use either a glazed earthen- ware or non-tinned copper pan. Put two pounds of carefully picked sorrel in plenty of boiling water, with a little salt, and a pinch of pepper : blanch for twelve minutes, drain thoroughly, pressing out all moisture, and chop the leaves small on a board. Melt an ounce of butter in a saucepan over a low fire, to which add an ounce of flour, stir till smooth for three minutes, then add the sorrel, a salt- spoonful of sugar, and a gill of good broth, stirring vigorously to prevent the leaves catching at the bottom of the pan : — When the sorrel, gravy, and butter are thoroughly amalgamated and stiffly reduced, stir in the yolks of two eggs beaten up in a tablespoonful of milk

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