Cold Roast Beef Broiled

Ingredients

• one tablespoonful of vinegar
• three of oil
• Dust the meat with pepper
• a little butter
• salt
• garnished, if desired, with lemon, parsley, or watercress

Method

1. 1

   Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate with salad oil and vinegar.

2. 2

   Dust with pepper, turn slices, and broil over a hot fire.

3. 3

   Serve at once, seasoning with butter, salt, and pepper.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 152. The excerpt below is the record exactly as published.

COLD RdAST BEEF BROILED. Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate containing enough salad-oil and vinegar to moisten the beef, allowing one tablespoonful of vinegar to three of oil. Dust the meat with pepper ; turn the slices at the end of a half- hour, and in an hour broil them over a hot fire ; do not wipe off the oil and vinegar before broiling the beef. Broil the beef very quickly at a hot fire, and serve it at once ; a little butter, salt, and pepper can be used to season the broiled beef; and it may be garnished, if desired, with lemon, parsley, or watercress

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