Fricassee of Cold Roast Beef

Ingredients

• a small piece of butter
• a handful of parsley
• an onion
• a spoonful of wine
• a spoonful of vinegar

Method

1. 1

   Cut thin slices of under-done beef, shred parsley, and cut onion into quarters.

2. 2

   Put all together in a stew-pan with butter and strong broth; season with salt and pepper.

3. 3

   Simmer gently for a quarter of an hour, then mix in the yolk of two eggs, wine, and vinegar, stirring quickly over the fire for a minute or two before serving.

Nutrition per serving

As published

This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 2. The excerpt below is the record exactly as published.

spoonfuls of vinegar, two of ketchup, a bunch of herbs of various kinds, such as parsley, thyme, basil, savoury, penny royal, marjoram, knotted marjoram, and a leaf or two of sage, onions, cloves, and cayenne; cover it close, and simmer till quite tender ; when done, lay in a deep dish ; thicken part of the gravy with flour and butter, and pour over the beef. To Collar Beef Choose the thin end of the flank of fine mellow beef, not too fat ; lay it into a dish with salt and saltpetre ; turn and rub it every day for a week, and keep it cool ; then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small : — A large handful of parsley, the same of sage, some 8 thyme, marjoram, and penny royal, pepper, salt, and all¬ spice; roll the meat up as tight as possible in a cloth* then bind it with a tape; boil it gently for six or seven hours; put it under a good weight while hot, without untying it. The shape will be oval, when cold. Part of a breast of veal rolled in with the beef looks and eats well. To Pot Beef. Rub three pounds of beef with two ounces of the*coarsest sugar, and a quarter of an ounce of saltpetre; let it lie forty- eight hours; wash it clean and dry it; season it with pepper, salt, mace, and twelve cloves ; lay it in a pot with four ounces of butter put over it in pieces, bake it three hours, then cut out the hard outside, and beat it in a mortar ; add seasoning to your taste; melt four ounces of fresh butter with the gravy which comes from the beef, beat it with the beef as fine as possible, put it into pots, cover it with cla¬ rified butter, keep in a cool dry place, and it will remain long- good. Fricassee of Cold Roast Beef. Cut very thin slices of under-done beef, shred a handful of parsley very small, cut an onion in quarters, putall together into a stew-pan, with a small piece of butter, and some strong broth; season with salt and pepper; simmer gently a quar¬ ter of an hour; then mix into it the yolk of two eggs, and a spoonful of wine

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