MiKOTOi^ of Beef
From Catherine Owen's new cook book .., 1885
Variations can include different herbs for flavor.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 42. The excerpt below is the record exactly as published.
MiKOTOi^ OF Beef. — Peel and cut into thin slices two large onions, put them in a stew-pan with two ounces of butter, place it oyer a slow fire ; stir the onions round till they are rather brown, but not in the least burnt ; add a teaspoonful of brown flour, mix smoothly, then moisten with half a pint of broth, or water with a little piece of Warming Over. 77 glaze, three salt-spoonfuls of salt unless your broth was salted, then half the quantity or less, two of sugar, and one of pepper. Put in the cold beef, cut in thin slices as lean as possible, let it remain five minutes at the back of the stoye ; then serye on a yery hot dish garnished with fried potatoes, or sippets of toast. To yary the flayor, sometimes put a spoonful of tarragon or plain yinegar, or a teaspoonful of mushroom powder
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Cook this with the app: pantry check, scaling, and the assistant.