Grilled Slices with Creole Sauce

Ingredients

• Cut from roast beef six slices of the rarest meat
• two tablespoons of butter
• two tablespoons of chopped onion
• one tablespoon of chopped green pepper
• two tablespoons of flour
• a pint of brown stock
• two teaspoons of Worcestershire sauce
• a teaspoon of dry mustard
• two teaspoons of vinegar
• Salt and pepper to taste
• a teaspoon of chopped parsley
• a quarter of a can of mushrooms

Method

1. 1

   Broil the slices for five minutes over a clear fire, put on a hot plate and serve with a sauce made by frying the butter, onion, and green pepper to a light brown.

2. 2

   Add flour and stir to a paste; then put in the stock, Worcestershire sauce, mustard, and vinegar.

3. 3

   Cook over a slow fire, beating the sauce until smooth.

4. 4

   Add parsley and mushrooms, let the sauce boil, then pour over the grilled meat.

5. 5

   Serve with French fried potatoes.

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 33. The excerpt below is the record exactly as published.

GRILLED SLICES WITH CREOLE SAUCE Cut from roast beef six slices of the rarest meat, broil for five minutes over a clear fire, put on a hot plate and serve with a sauce made as follows: In a saucepan put two tablespoons of butter, two table- spoons of chopped onion and one tablespoon of chopped green pepper. Fry to a light brown, stirring ioo Left-Overs constantly. Add two tablespoons of flour and stir to a paste; then put in a pint of brown stock, two tea- spoons of Worcestershire sauce, a teaspoon of dry mustard and two teaspoons of vinegar. Salt and pepper to taste. Cook over a slow fire, beating the sauce with a whisk till smooth. Add at the last a teaspoon of chopped parsley and a quarter of a can of mushrooms

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