Grilled Beef on Toast

Ingredients

• Melt a large spoonful of butter
• 2 tablespoons of hot water
• 2 of butter
• 1 tablespoon each of Worcestershire sauce
• and tomato catsup
• 1 dessertspoon of made mustard
• H teaspoon of salt
• 1/2 teaspoon of pepper
• 1 teaspoon of lemon juice or vinegar
• 1/2 a medium-sized onion
• a tablespoon of flour
• with a teaspoon of water

Method

1. 1

   Melt butter in a skillet, heat slices of cold beef.

2. 2

   Make a sauce with the ingredients, thicken with flour and water.

3. 3

   Serve on hot buttered toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 252. The excerpt below is the record exactly as published.

GRILLED BEEF ON TOAST.— Melt a large spoonful of but- ter in a skillet, and when it is hot lay in slices of cold ibeef and let them heat through. If the beef "left-overs" are not in slices, but scraps, then chop coarsely, and heat. Make a sauce of 2 table- spoons of hot water, 2 of butter, 1 tablespoon each of Worcester- shire sauce and tomato catsup, 1 dessertspoon of made mustard, H teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of lemon juice or vinegar. If onion is liked, chop finely ]/2 a medium-sized on- ion, brown it in a tablespoon of butter, and add. Thicken with a tablespoon of flour, rubbed smooth, with a teaspoon of water

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