Maitre D'Hotel Sauce
From Anson County cook book, 1928
Recipe by Elizabeth Allen.
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 7. The excerpt below is the record exactly as published.
MAITRE D'HOTEL SAUCE. See recipe on page 25. 23 FLORAL DESIGNS AND CUT FLOWERS FURNISHED OX SHORT NOTICE Phone 129 MISS ANNIE E. KNOTTS WADKSBORO, N. C. THE BANK OF WADESBORO Bids for Your Business with Capital and Surplus Over $ 300,000.00 Resources Over 1,700,000.00 We Act as Executors of Estates. We Pay 4 per cent Interest on Savings Accounts. Ladies' Accounts Specially Solicited. Consult Us on Your Financial Problems. L. D. Robinson, President H. B. Allen, V. President Adam Loekhart, Cashier T. P. Caraway, Asst. Cashier. Belk's Department Store THE HOUSE OF BETTER VALUES WADESBORO, N. C. ASK FOR AND USE MELROSE FLOUR BEEF CASSEROLE Cut IV2 pounds of round steak into small pieces, dredge in Melrose flour and fry with one large onion and one large green pepper (minced) from which the seeds have been removed, cook until brown. Boil one cup of rice for 15 minutes, now put a layer of beef, then a layer of rice, then a layer of canned tomato. Repeat until the casserole is full, finishing with rice. Now pour the thickened gravy from the beef over all, cover and bake for an hour. Mashed potatoes may be used instead of rice. — Mrs. R. L. Hardison. Maitre D'Hotel Sauce 6 tablespoons butter 3 teaspoons lemon juice Dash salt and pepper 3 teaspoons chopped parsley
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