Cold Beef with Mushroom Catsup

Ingredients

• butter the size of an egg
• a blade of mace
• cayenne pepper
• salt
• a wine-glass of mushroom catsup
• a tablespoonful of browned flour
• half a pint of broth
• a glass of Port wine

Method

1. 1

   Slice rare cold beef thinly, melt butter in a frying-pan, lay the meat in it, and brown slightly.

2. 2

   Add mace, cayenne, salt, mushroom catsup, and browned flour; stir over the fire.

3. 3

   Add broth, simmer for five minutes, add Port wine, give a boil up, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 15. The excerpt below is the record exactly as published.

a blade of mace ; simmer for ten minutes, then put in the meat, let all get boiling hot, by simmering for about ten minutes more ; mix a tablespoonful of flour, with butter the size of an egg, and stir it in, give a boil up, add a tablespoonfol of browning, and serve. A glass of wine and a tablespoonfid of currant jelly may be added for those who like it. * Another. Slice rare cold beef thinly, melt in a frying-pan butter the size of an e^, lay the meat in it, and brown slightly ; add to il a blade of mace, cayenne pepper and salt, a wine-glass of mush- room catsup, and a tablespoonfrd of browned flour; stir all together over the fire, and add half a pint of broth made as above from the bones and trimmings of the beef, simmer five minutes, add a glass of Port wine

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