Sauce

Ingredients

• 1 ounce butter
• 1 tablespoonful flour
• 1½ cup boiling milk
• 1 even teaspoonful salt
• a small bouquet
• ½ cup mushroom liquor
• 3 tablespoonfuls cream
• 7 teaspoonful sugar
• a little Cayenne pepper
• 3 tablespoonfuls grated horseradish

Method

1. 1

   Melt butter, add flour, cook for 2 minutes, then add boiling milk and seasonings.

2. 2

   Cook slowly for 10 minutes, strain, and add remaining ingredients.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 165. The excerpt below is the record exactly as published.

saucepan over the fire, add Y^ tablespoonf ul butter, 1 tablespoonfnl lemon juice, V4 teaspoonful salt, a little white pepper, cook 3 minutes ; mix the yolk of 1 egg with 3 tablespoonf uls cream, add it to the oysters, leave them for a minute over the fire without boiling ; then finish as directed above. Sirloin Steak k la Hilanaise.— Procure iVt pound of lean, tender beef from the sirloin, have it ground very fine on a meat grinder, remove all stringy parts, season with 1 tablespoonfnl sea- soning salt, add 1 grated onion and 4 ounces fine-minced suet ; mix all well together ; form this into 6 flat cakes, roll in bread crumbs, and fry in butter 8 minutes on each side. When done, lay them on a hot dish, pour over the tomatoes described below, and serve with spaghetti A la crdme. T0MATOB& — Scald 4 large ripe tomatoes in boiling water, remove the skin and cut the tomatoes into pieces* Place a deep frying pan over the fire with 2 ounces butter ; as soon as hot put in the tomatoes, add Vi teaspoonful salt, y^ teaspoonful pepper, Yt tea- spoonful sugar, cook 10 minutes without a cover ; then pour over the steak and serve* Hamburger Steak.— Procure 1Y» pound beef of the lower sir- loin or upper round, remove all the fat and stringy parts ; put the meat in a chopping machine, and grind it very fine ; mix with 4 ounces fine-ground suet, 1 even tablespoonful salt, Ys even teaspoon- ful pepper, 1 egg, and 2 tablespoonfuls fine-chopped onion. After mixing all well together, form the meat into 6 round balls, flatten, and roll them in grated bread crumbs, then place a frying pan with one ounce butter over the fire ; as soon as hot, put in the steaks, and fry light brown or about 3 minutes on each side ; arrange them on a hot dish, put 1 teaspoonful fiour in the pan, stir for a minute, add 248 MEATS. Vs cupful boiling water and a little beef extract, cook 2 minutesi then strain ; add a small piece of butter and a pincb of salt, pour it oyer the steak, and serve with Lyonnaise potatoes. Hamburger Steak with Onion Sauce.— Mix ly, pound fine- ground or chopped lean beef with 4 ounces fine-chopped suet, re- move all stringy parts, season with 1 even tablespoonful salt, V^ even teaspoonf ul pepper ; mix all well together ; form this into 6 steaks, roll them in fine-sifted bread crumbs, and fry light brown in butter, about 3 minutes on each side. When done, lay the steaks on a hot dish, put 1 cupful fine-chopped onions in the pan, add a little more butter, cover and cook 6 minutes, then add Ys teaspoonful flour, stir a minute, add V^ cupful stock or boiling water, with a little beef extract, and season with salt ; cook 3 minutes. Pour the sauce over the steaks and serve with boiled potatoes. Hanovarian Steak. — Procure ly, pound lean tender beef off the sirloin, grind it exceedingly fine in a meat grinder (or chop it very fine), season with 1 even tablespoonful salt, y^ even teaspoonful pepper ; form this into 6 flat cakes, brush over with melted butter, lay on a hot broiler, and broil 4 minutes on each side, turning fre- quently. At the same time place a deep frying pan with 1 ounce butter over the flre, add y^ cupful very finely chopped onion, cover, and cook 6 minutes without browning the onions. Peel 4 large ripe tomatoes, cut into pieces, and add to the onions ; season with y, teaspoonful salt, Ya teaspoonful pepper, y, teaspoonful sugar, cover and cook 10 minutes ; then remove the cover, stir and cook a few minutes longer ; pour it over the steak and serve. Porter- house, sirloin, chuck, round, and flank may be prepared in the same way. Raw Beefsteak. — Take 1 pound tender beefsteak, mince it very fine (or better, grind it in a machine), remove all stringy parte, season wi.th 1 even tablespoonful seasoning salt, add 1 tablespoonful fine-minced onion; shape this into small round beefsteaks, and serve them raw. BEEF. 249 Beef it la Tartare. — Have 1 poand of tender beefsteak minced ▼ery fine, season with 1 even tablespoonf al seasoning salt ; divide it into 4 parts, and form into pyramids or like pears. Set each one on a small tea plate, press the top down a little, and make a small hollow in the center ; put into each hollow the yolk of 1 egg ; put around each pyramid clusters of fine-minced onions and pickled beets. Skin and bone 6 anchovies, divide each one in 2 fillets, roll each fillet up, and place 3 of them on each plate, on top the garnish. Serve with bread and butter. Minced Beefsteak^ Broiled. — Mince or grind ly^ pound beef from the upper round very fine, form it into 6 flat cakes Vt ^^^^ ^^ thickness, brush them over with melted butter on both sides, place them on a hot broiler, and broil over a clear fire 4 minutes on each side ; serve on a hot dish, spread 2 ounces seasoning butter over, and serve with baked or French fried potatoes. Flank Steak with Onions.— Place a frying pan over the fire, add just enough fine-cut suet to grease the pan ; cut 2 pounds of thin fiank into 6 pieces ; when the pan is very hot, put in as many of the meat pieces as will conveniently go in, fry 4 minutes on each side over a very hot fire. When done, remove the meat to a hot dish, season with salt and pepper ; put 2 ounces fine-cut suet in the pan, and fry crisp ; remove the scraps, cut 3 or 4 onions into fine slices, put them in the hot fat, season with Vt teaspoonf ul salt, and a little pepper ; cover the pan and cook till tender, stirring often. When done, pour the onions over the steak and serve with mashed potatoes and turnips. Bound steak is prepared the same as chuck and flank steak. Steak & la Stanley. — Procure a short thick porterhouse steak of iVs pound, season with 1 teaspoonful salt and Vt teaspoonful pepper, pour 1 tablespoonful oil all over the steak, and broil over a clear fire 6 minutes on each side ; then place it on a hot dish, pour over the sauce described below, and lay 2 fried bananas on top. Broiled tenderloin steak may be taken in place of porterhouse. 250 MEATS. Saucb. — Place a sauoepan with 1 ounce butter over the fire, add as soon as melted 1 tablespoonf ul flour, stir and cook for 2 minutes ; add lYs cup boiling milk, season with 1 even teaspoonful salt, a little grated nutmeg, 8 whole peppers, a small bouquet, and Ys cup mush- room liquor ; cook slowly 10 minutes ; then strain the sauce into another saucepan, add 7i teaspoonful sugar, a little Cayenne pepper, 3 tablespoonfuls grated horseradish

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