Epicurean Beefsteak

Ingredients

• about two pounds
• the yolk of an egg
• a gill of milk
• a tablespoonful of melted butter
• an even tablespoonful of flour
• a half-teaspoonful of minced parsley
• a saltspoonful of salt
• one teaspoonful of tomato sauce

Method

1. 1

   Beat the yolk of an egg, add milk, melted butter, and flour.

2. 2

   Stir until smoothly mixed, then cook in a saucepan until boiling point is reached without boiling.

3. 3

   Add parsley, salt, and tomato sauce while stirring.

4. 4

   Serve with potato balls.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 50. The excerpt below is the record exactly as published.

EPICUREAN BEEFSTEAK. This recipe is from a famous English cook. Broil a good tender steak — say about two pounds. Lay on a very hot plate and pour over it a sauce made as follows : Beat up the yolk of an egg, add a gill of milk, a table- spoonful of melted butter and an even tablespoonful of flour. Stir until the latter is smoothly mixed, then put into a saucepan and stir constantly until the boiling point is reached, but on no account allow it to boil. Add a half-teaspoonful of minced parsley, a saltspoon- ful of salt and one teaspoonful of tomato sauce

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