Rechauffe of Cold Beef

Ingredients

• three gills of broth
• an ounce of glaze
• half a pound of mushrooms
• a dessertspoonful of Marsala

Method

1. 1

   Thicken broth with glaze, flavor with mushroom stalks and peelings, boil, simmer, and strain.

2. 2

   Fry minced mushrooms in butter, dust with flour, moisten with sauce, and cook until jam-like.

3. 3

   Warm beef slices in sauce, drain, spread with mushroom mince, and layer in a dish.

4. 4

   Mask with remaining sauce blended with Marsala and heat in the oven.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 117. The excerpt below is the record exactly as published.

Rechauffe Of Cold Beef. — This excellent dish can be made of either cold roast Beef or cold braised Beef, cut into neat slices. First make the sauce. Thicken three gills of broth, strengthening it with an ounce of glaze. Flavour with the stalks and peelings of half a pound of mushrooms, bring to the boil, simmer fifteen minutes, and pass the sauce through a hair sieve, catching up the bits of mushroom. Fry separately in butter the peeled mushrooms coarsely minced, dust them over with flour and moisten with a gill of the sauce, keep over a low fire till the minced mushroom is cooked and the consistency of the mince nearly that of jam. Now warm np the slices of Beef in the remaining sauce, take them out, drain, and lay them on a board, spreading the mushroom mince thinly over their upper surfaces ; then lift them with a slice and arrange them in a line overlapping each other on a buttered fire-proof dish. The mushroom covered sides of the slices of Beef must be uppermost. Mask over with the remaining sauce, with which a dessertspoonful of Marsala

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