Braised Beef in Gravy

Ingredients

• 1 green pepper, chopped
• 1 tablespoonful of butter
• a cup of the brown sauce
• a cup of thin slices of meat
• a few drops only of Worcestershire sauce

Method

1. 1

   Cook chopped green pepper in butter, add brown sauce, then Worcestershire sauce and meat.

2. 2

   Heat thoroughly without boiling.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

tablespoonful of butter in a pan, heat and add to it 2 tablespoons of dried bread crumbs and J^ a cupful of stock or water. Remove from the fire and add the chicken (about I pint) chopped fine, a tablespoonful of chopped parsley, ^ of a nutmeg grated, salt and pepper, and lastly the yolks of 2 eggs beaten slightly. Mix all thoroughly and place the mixture in small cups, ^ full. Set the cups in hot water and bake in the oven 20 minutes. When done turn out on a hot dish and serve with cream sauce. 16. — Devilled Clams. Drain 25 clams, pour a cupful of water over them to rinse them. Scald i cupful of milk or cream, add i tablespoonful of butter and 2 of flour, stir until smooth and then add the raw yolks of 2 eggs, a tablespoonful of finely chopped parsley. Chop the clams and add them to the sauce. Fill small dishes or the clam shells with the mixture, cover with 38 March* beaten egg and bread crumbs and brown in a hot oven. 17. — Fillets of Turkey with Forcemeat Breaded. Cut the breast of a cold cooked turkey into slices ^3 of an inch thick ; trim into pieces of uniform shape. Cook ^ a cup of soft bread crumbs to a paste in half a cup of milk, stirring frequently; add 2 tablespoon- fuls of butter, J^ of a cup of the breast of raw chicken or raw veal, pounded smooth, the white of a large tgg^ a few grains of cayenne and a generous ^ of a teaspoonful of salt ; mix, and with a wooden pestle press through a purfee sieve. Spread the mixture smoothly upon one side of the fillets, then tgg and bread crumb and fry in deep fat. Serve one overlapping another crown fashion, around a mound of canned peas. — From **The Boston Cooking School Magazine.'* 18. — Mutton Hash. To I pt. of thin slices of cold mutton, neatly trimmed; add the juice of J^ a lemon, a teaspoonful of onion juice, a tablespoonful of fine chopped parsley, J^ a cup of cold 39 March. stock (that in which the mutton was cooked will do) and a teaspoonful of Worcestershire sauce ; let the meat stand two or three hours. Make a cup and a half of rather thick sauce ; add the meat and such liquid as has not been absorbed, salt and pepper, and a tablespoon- ful of capers or fine chopped cucumber pickles. Let stand without boiling until very hot. Serve on toast. — From **The Boston Cooking School Magazine.*' 19. — Stewed Squabs. Clean, tie down the legs and wings and put a piece of bacon on the breast of each bird. Put a few slices of bacon in the bot- tom of a kettle and put the squabs on them ; cover with stock and let them stew gently until tender. Serve on toast and pour the stock slightly thickened around them. 20. — Minced Calf's Liver. Cut liver into small dice and fry with a little salt pork ; cover with boiling water and simmer gently for 15 or 20 minutes. Take out the liver, lay it on slices of toast. Thicken the gravy with flour and yi cupful of fine- cut celery. 40 March* 21. — Codfish on Toast. Soak a cupful of shredded codfish in cold water for an hour ; let it come to a boil, drain through a colander ; put it into a saucepan with I cup of milk, season with pepper, a little butter and a little flour to thicken ; let it boil up once and serve on slices of toast. 22. — Broiled Ham and Eggs. Slice the ham very thin, take off the rind, and wash the slices in cold water. Broil carefully and place on a hot platter. Break as many eggs as you require into a pan of boiling water ; when the white of the egg is done dip out carefully and lay the tgg on Ihe bacon. Sprinkle pepper and salt over each egg and serve. 23. — Lamb Chops with Truffles. Make a deep cut in the centre of each chop used and insert a slice of truffle ; season with a little salt and pepper, dip the chop in Qgg and bread crumbs, fry in deep fat until a golden brown ; place each chop on a slice of fried bread neatly trimmed and pour the fol- lowing sauce around them. Madeira Sauce. — Place 2 ozs. of butter in a saucepan, mix 41 March. in 2 tablespoonfuls of flour and cook quickly for 5 or lo minutes until it is a rich brown j then add i wine-giass of Madeira wine. 24.— Shad Roe. Cook the roe in salted boiling water for about 10 minutes, to whiuh has been added J tablespoonful of vinegar. Drain, roll it in beaten egg and then in crumbs ; season with salt and pepper and fry until nicely browned. 25.— Braised Beef in Gravy. Chop ^ a green |>epper, after removing the seeds. Cook in a tablespoonful of builer, a few minutes ; then add a cup of the brown sauce made for the meat when it was first served. When boiling add a few drops only of Worcestershire sauce and a cup of thin slices of meat

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