Steak Sauce

Ingredients

• two green peppers
• two fresh tomatoes
• two onions
• in butter

Method

1. 1

   Chop finely the green peppers, tomatoes, and onions.

2. 2

   Let them simmer in a frying pan in butter, then throw it over steak after it has been cooked and seasoned.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 82. The excerpt below is the record exactly as published.

STEAK SAUCE. Chop finely two green peppers, two fresh tomatoes, two onions. Let them simmer in a frying pan in but- ter, then throw it over steak, after it has been cooked and seasoned. CELERY SAUCE. Cut in small pieces two heads of celery, and cook in one pint of water with one teaspoonful of salt in it; rub smooth one tablespoonful of butter and one of flour, and stir into a pint of milk ; pour this over the celery, let come to a boil, and serve with fowl. MUSHROOM SAUCE. Wipe carefully and cut into small pieces one-half pint of button mushrooms or one-half pint of mush- room flaps. Put into a cup of boiling water with one tablespoonful of butter and pepper and salt to taste. Let simmer for ten minutes, then thicken with a table- spoonful of butter and one of flour stirred together. Add the juice of half a lemon. Serve with meats. SWEET HERBS. The sweet herbs commonly used are sage, mint, sum- mer savory, basil, sweet marjoram and thyme. CHESTNUT SAUCE FOR TURKEY OR FOWLS. Take half a pint of veal stock; half a pound of chest- nuts ; peel of half a lemon ; a cupful of cream, a very little cayenne and salt. Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and salt. Let it simmer till the chestnuts are quite soft. 176 The Complete Cook Book. Eub it through a sieve; add the seasoning and en am, and let it simmer for a few minutes, taking care it does not boil, and stirring constantly. SAUCE PIQUANTE. Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add, if liked, a clove of garlic. Let them cook until the carrots are soft, then shake in a little flour, let it cook five min- utes more, and add a cup of beef or veal stock, and half a cup of strong vinegar ; skim and strain through a sieve. Add salt and pepper when boiling. This is nice on cold meat. MUSHROOM SAUCE. Peel and wash the mushrooms, cut them in small pieces, and put them in ^a saucepan ; cover them with water, and let them boil soft ; then stir in butter

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