Steak a la Bordelaise

Ingredients

• 2 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• 1 pt. of good beef stock
• 3 tablespoonfuls of chopped raw ham
• half a bay leaf
• 1 tablespoonful of chopped onion
• 1 tablespoonful of tomato catsup
• half a cupful of finely chopped canned or fresh mushrooms

Method

1. 1

   Brown 2 tablespoons of butter, add 2 tablespoons of flour and brown again.

2. 2

   Stir in 1 quart of beef stock gradually.

3. 3

   When thick and smooth, add 3 tablespoons of chopped raw ham, 0.5 bay leaf, and 1 tablespoon of chopped onion.

4. 4

   Cover and simmer gently for an hour, then strain.

5. 5

   Season with salt, pepper, 1 tablespoon of tomato catsup, and 0.5 cup of finely chopped mushrooms.

6. 6

   Keep hot at the side of the fire.

7. 7

   Broil a sirloin steak, arrange on a hot platter, and pour the sauce around it.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 3. The excerpt below is the record exactly as published.

3 tablespoonfuls of flour and half a teaspoonful of salt. When frothy, add gradually a cup of chicken stock and half a cup of cream ; stir until smooth and at the boiling point, then set over hot water and heat in the sauce I cup of chicken cut in cubes and half a cup of 9 January. cold cooked potatoes, also cut in cubes. — From " The Boston Cooking School Maga- zine." 19. — Scallops Saute. Use large scallops for this recipe. Wash and scald them for five minutes, then drain, dry and dip thetn into milk and roll in flour, or use egg and bread crumbs. They should be quickly saut^i in a little butler and serve with lemon. 20. — Lamb Chops and Hominy Hearts. Have the chops cut thick ; dust with salt and pepper, and broil over a quick fire; pile neatly on a hot platter, and put a very small bit of butter on each one. Hominy hearis are made by packing boiled hominy very closely in a bread pan ; then when cold cut in thick slices, and then cut again with a heart-shaped cutter ; fry in hot fat and serve around the chops. 21. — Plain Omelet. Beat the whites of 5 eggs to a stiff froth. Beat the yolks light, and add a spoonful of the beaten whites to make them more frothy; add ^ a teaspoonfiil of salt and a little pep- 10 January, per, and cut in well together. Put a table- spoonful of butter in a frying-pan, and when quite hot, turn in the eggs. Cook about a minute on the stove, and then for about 5 minutes in the oven. Take the pan out and slip a knife under the omelet to loosen it, and fold over and send to the table at once. 22. — Steak a la Bordelaise. Brown 2 tablespoon fuls of butter; add z tablespoon fuls of flour and brown again ; then stir in gradually i pt. of good beef stock. When thick and smooth, add 3 tablesix)on- fuls of chopped raw ham, J^ a bay leaf and I tablespoonful of chopped onion. Cover and simmer gently for an hour, then strain. Add sail and pepper to taste, i tablespoonful of tomato catsup and j^ of a cupful of finely chopped canned or fresh mushrooms, and keep hot at the side of the fite. Broil a sir- loin steak, arrange on a hot platter, and pour the sauce around it. — From "Table Talk," Philadelphia, 23. — Spaghetti and Ham Timbales. Into a large kettle of rapidly boiling water plunge ^ of a pound of spaghetti, bending Januaty* the long sticks round in the kettle as they soften. Cook at a quick boil until tender, about twenty minutes, then drain, rinse and place in a bowl of cold water until chilled. Drain; with a sharp knife cut into yi inch pieces. Put through a meat chopper suffi- cient cold boiled ham to measure i cupful and mix it with two cupfuls of the prepared spaghetti. Make a thick cream sauce with one heaping tablespoonful each of butter and flour, and i scant cup of milk. Season highly with salt and cayenne, J^ a teaspoon ful of onion juice and a grate of nutmeg. When partly cool mix with it the spaghetti, ham and stiffly beaten whites of 4 eggs. Fill well buttered timbale moulds and steam until firm in the centre. Serve with tomato or cream sauce. — From "Table Talk," Philadelphia. 24. — Dropped Codfish Balls. One pint of raw fish, 2 pints of pared po- tatoes, 2 eggs, butter size of an tgg^ a little white pepper. Pick up the fish very fine, measure lightly in a pint bowl ; put the po- tatoes into the boiler ; put the fish on top of them ; boil half an hour ; drain off all the water, and mash fish and potatoes together 12 January* until very fine and light ; add the butter, pep- per and the egg well beaten. Have a deep ket- tle of boiling fat ; take up a spoonful of the mixture, shape it carefully, and drop into the hot fat ; two minutes will brown it. Have the fat very hot and don't crowd the balls. Dip the spoon in the fat every time you take up a spoonful of the mixture. 25. — Beefsteak and Onions. Broil the steak over the fire, being careful to turn it often ; after it is cooked place on a hot platter and put in the oven with little dabs of butter on it. Put two ozs. of very finely chopped suet in a frying-pan and fry a light brown ; into that put 3 onions sliced very fine. Cover the pan and cook until tender, then remove the cover and continue the cook- ing until the onions are a light brown. In serving pour the onions and gravy over the steak. 26. — Broiled Oysters. Use large oysters. Wash and dry them on a soft towel. Dip each oyster into melted butter and roll in cracker crumbs. Lay them in an oyster broiler. Dredge lightly with salt January. and |>epper and broil over a clear fire. Serve 27.— Beef Croquettes. To I cupful of chopped cold beef, add 2 of mashed potatoes, beat an egg and work it into the beef and potato ; form it into croquettes and fry in hot fat. Garnish with parsley. 28.— Baked Scallops. Scald the scallops for five minutes and drain. Cook I tablespoonful of chopped onion

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