Miroton cle Bceuf

Ingredients

• an onion
• a wineglassful of white wine
• half a pint of stock
• a teaspoonful of French mustard
• some slices of underdone beef

Method

1. 1

   Fry the sliced onion in butter until it begins to colour.

2. 2

   Dust in flour, add white wine, stock, pepper, and mustard.

3. 3

   Simmer, then add slices of underdone beef and keep warm without cooking further.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.

Miroton cle Bceuf. — Cut an onion into thin slices and fry this in plenty of butter or clarified beef dripping till it begins to colour, then dust in a little flour, add a wineglassful of white wine, half a pint of stock, pepper and salt to taste, and a teaspoonful of French mustard. When this has all simmered 144 ENTRIES. together for a few minutes, lay in some slices of underdone beef

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