Miroton a la minute

Ingredients

• Cut the meat into rather long thin slices
• roll it in flour
• fry in hot butter
• pour into the pan as much gravy or stock as you will require
• a spoonful each of essence of anchovy
• two or three shredded shalots
• garnishing with fresh parsley

Method

1. 1

   Cut the meat into thin slices, roll in flour, and fry in hot butter until brown.

2. 2

   Drain and keep warm.

3. 3

   Pour gravy or stock into the pan, add essence of anchovy and shalots, heat thoroughly, then pour over the meat and garnish with parsley.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 71. The excerpt below is the record exactly as published.

Miroton a la minute. — Cut the meat into rather long thin slices, roll it in flour, and fry a delicate brown in hot butter ; drain them well, and keep them hot. Meantime pour into the pan as much gravy or stock as you will require, a spoonful each of essence of anchovy and chilli vinegar, and two or three RECHAUFFES. 147 shredded shalots ; stir this altogether over the fire till thoroughly hot, then pour it over and round the meat, garnishing with fresh parsley

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