Steak Sauce

Ingredients

• the steak is done.
• sprinkle a very little bit of dry English mustard.
• several thin slices of butter.
• Then a squeeze or two of lemon.
• a little Worcestershire sauce.
• salt.
• pepper.
• and paprika.

Method

1. 1

   Place hot steak on a platter, sprinkle with mustard, lemon, butter, Worcestershire sauce, salt, pepper, and paprika.

2. 2

   Rub in with a knife, turn steak, and repeat.

3. 3

   Whip sauce into a froth and serve with steak.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 28. The excerpt below is the record exactly as published.

STEAK SAUCE Have a large platter very, very hot — really hot! Then the minute the steak is done, put it on the platter and work fast. Over the steak sprinkle a very little bit of dry English mustard. Then a squeeze or two of lemon. Now several thin slices of butter, a little Worcestershire sauce, salt, pepper and paprika. Rub all this in with a broad knife. Turn steak and repeat the operation. Now tip platter on edge and quickly whip the sauce into a froth, using a fork. Serve two or three tablespoons of sauce with each piece of steak. [125] THE STAG COOK BOOK Lvni Thomas H. Ince CHICKEN HALIBUT {Baked and with Parmesan) Boil some slices of halibut in court bouillon, lay in baking dish a border of potato croquette — either hard or shaped with hand. Have layer of bechamel on bottom of dish — then one of shredded fish, another layer of bechamel and one more of fish, finishing with the bechamel ; sprinkle with bread crumbs and grated Parmesan. Pour over a little butter and brown in the oven. fTith Parmesan. Prepare same and make solid paste by mixing together butter and Parmesan cheese with pinch paprika. Work well and roll out one-eighth inch thick. Cover last layer bechamel with this and brown in hot oven. Bechamel Sauce. Prepare roux of butter and flour, let cook few minutes while stirring — ^not allow to color — remove to slower fire and leave it to cook 15 minutes. Then dilute gradually with half boiled milk. ONION SOUP AU GRATIN Cut into small }i inch squares two medium onions, fry them in butter and add two dessert spoons flour and [126] WRITTEN FOR MEN BY MEN ■■■■■■■■■■■■■■■■■I^HBHHHHHHaHHHHHBBaaHii^^a^HHaHHM^HHiHHMMlH moisten with two quarts of broth, adding bunch of parsley garnished with chervil, bay leaf and clove and garlic. Season with a little salt, pepper and some meat extract, boil for 20 minutes — then remove the bouquet — ^pour the soup over very thin slices of bread placed in a metal soup tureen in intervening layers of bread and cheese — Parmesan — ^finishing with the Parmesan and sprinkle a little over the top of the soup. Bake in hot oven or boil ten minutes and thicken with raw yolks of two eggs diluted in cream. RICE A LA MANHATTAN Chop two onions — fry in butter, add a pound of rice and beat together. When very hot, add enough broth to triple quantity — let boil and cook in slack oven for 20 minutes. Add when done, six ounces grated Parmesan. Pour % of this into casserole, make hole in center and fill with shrimps and minced mushrooms; around sides lay fillet of sole, pour over lean Spanish sauce — reduced with essence of mushrooms — ^mix well and cover whole with remainder of rice — ^put in hot oven for fifteen min- utes and serve. Sauce: — i quart of stock — ^melt J4 pound of butter — stir in same amount of flour — ^making clear paste — add stock — brown slowly. [127] THE STAG COOK BOOK LIX George Ade "SCOLLOPED" OYSTERS If I must make a decision, I think I shall have to vote in favor of escalloped oysters. Back home we call them "scolloped.** The restaurant and hotel article is not the real thing. The portions are stingy and the oysters are heated just enough to render them helpless and they lie embedded in some dry packing, evidently meant to be an article of food. Escalloped oysters, as prepared at home, came in a deep pan which had been subjected to great heat. The oysters were used with the greatest prodigality. They were cooked in cracker crumbs or com meal and they were cooked until the delicious flavor of the bivalve had permeated all parts of the dish. Milk or cream and real country butter had been used unsparingly, so that the whole compound was moist and the seasoning had been well distributed, and the whole result was, in my opinion, a triumph. For some reason, the real "scolloped** oysters attain their perfection only when prepared by women past thirty years of age. I am not undertaking to give the recipe. Probably it is something secret — ^beyond the reach or comprehension of any man, but the dish itself is worthy of all the compli- mentary adjectives. [128] WRITTEN FOR MEN BY MEN Editor's Note: — Here is the way to do it — first butter the bottom and sides of a pan (deep) or baking dish, then cover the bottom with those little, romid, old-fashioned oyster crackers, all crisp and salty. Next place a layer of oysters, fresh or cove. If you don't know what cove oysters are ask some one who was raised in the Middle West. Now a layer of crackers crushed; then more oysters and so on until the pan is full. Season each layer of oysters with salt and pepper.

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