Fricassee of Cold Roast Beef

Ingredients

• a quart of cold roast beef
• three gills of stock
• three table-spoonfuls of butter
• three scant table-spoonfuls of flour
• two generous teaspoonfuls of salt
• half a teaspoonful of pepper
• one table-spoonful of chopped onion
• half a cupful of strained tomato

Method

1. 1

   Put the butter and onion in a large frying-pan, and cook slowly for ten minutes; then add the flour, stirring until the mixture becomes dark brown.

2. 2

   Gradually add the stock, stir for one minute, then let the sauce simmer for five minutes.

3. 3

   Sprinkle the meat with salt and pepper, add the strained tomato, and strain the sauce over the meat.

4. 4

   Cover the saucepan, and cook for five or six minutes.

5. 5

   Serve at once.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 132. The excerpt below is the record exactly as published.

Fricassee of Cold Roast Beef. The materials required are a quart of cold roast beef, cut in thin slices and almost free of fat, three gills of stock, or the water in which the bones of the beef have been boiled, three table-spoonfuls of butter, three scant table-spoonfuls of flour, two generous teaspoonfuls of salt, half a teaspoonful of pepper, one table-spoonful of chopped onion, and half a cupful of strained tomato

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