Sauce Bordelaise

Ingredients

• Brown two tablespoonfuls of butter
• add two tablespoonfuls of flour
• one pint of good beef stock
• three tablespoonfuls of chopped raw ham
• one-half of a bay leaf
• one tablespoonful of chopped onion
• one tablespoonful of tomato catsup
• one-half of a cupful of finely chopped canned or fresh mushrooms

Method

1. 1

   Brown butter, add flour and brown again.

2. 2

   Stir in beef stock gradually.

3. 3

   When thick and smooth, add ham, bay leaf, onion, cover, and simmer for one hour.

4. 4

   Strain, add salt to taste, tomato catsup, and mushrooms, then heat for a few minutes.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.

Sauce Bordelaise (For broiled steak). — Brown two tablespoonfuls of butter, add two tablespoonfuls of flour and brown again, then stir in gradually one pint of good beef stock. When thick and smooth add three tablespoon- fuls of chopped raw ham, one-half of a bay leaf and one tablespoonful of chopped onion. Cover and simmer gently for one hour, then strain. Add salt to taste, one tablespoonful of tomato catsup and one-half of a cupful of finely chopped canned or fresh mushrooms

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