Sauce for Roast Beef

Ingredients

• one tablespoonful of butter
• one tablespoonful of flour
• one and one-half teaspoonfuls of Worcestershire sauce
• one can of mushrooms
• salt to taste
• pepper to taste

Method

1. 1

   Brown butter, add flour and brown together.

2. 2

   Stir in Worcestershire sauce and mushrooms.

3. 3

   Cook for five to ten minutes and serve.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 81. The excerpt below is the record exactly as published.

one tablespoonful of flour; stir in a saucepan until melted and smooth; then add slowly and beat well three- fourths pint of boiling milk; then two tablespoonfuls of mushroom liquor; salt and pepper to taste; add one bay leaf, one branch of celery, a very little thyme and one branch of parsley. Cook for fifteen minutes and rub through a fine sieve. SAUCE FOR ROAST BEEF. Brown one tablespoonful of butter and add to it o_ne tablespoonful of flour and brown together ; then add one and one-half teaspoonfuls of Worcestershire sauce, one can of mushrooms; salt and pepper to taste. Cook five or ten minutes and serve. The Complete Cook Book. 173 PIQUANT SAUCE. Beat to a paste one tablespoonful of chopped parsley, and with a wooden fork mash and mix with it slowly the yolks of three hard-boiled eggs, a saltspoonful of ground English mustard, and one teaspoonf ul of Worces- tershire sauce, one-half teaspoonful of onion juice and one grated clove of garlic. Stir and mix well, and then add two tablespoonf uls of sweet oil and the strained juice of only half a lemon. Season to taste with salt and pepper, and last of all add one cup of boiling stock. SAUCE BERNAISE— SERVE WITH BROILED STEAK. Yolks of four eggs, beaten very light; add one-quar- ter cup of hot water or stock, one-quarter cup of good olive oil and stir in a double boiler until it thickens. Into another saucepan put two tablespoonfuls of lemon juice or vinegar, one slice of garlic, one bay leaf and a pinch of red pepper and a little salt. When it reaches boiling point stir it into the other mixture until it is a thick jelly-like paste, then press it through a sieve and serve. CAPER SAUCE— SERVED WITH BOILED LAMB. Into a saucepan put one-half of a chopped onion, two whole peppers, one bay leaf, two tablespoonfuls of but- ter, rubbed with one of sifted flour, and three-quarters of a pint of white broth. Place on the stove, stirring it well and skimming the fat and cook for twenty minutes. Then add a pinch of nutmeg and salt to taste

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