Stewed Beef-steak with Sorrel Purée

Ingredients

• an ounce and a half of butter
• three ounces of minced onion
• two each of minced carrot
• two each of minced turnip
• one ounce of minced celery
• a sprig of parsley
• a pint of good broth
• two pounds of carefully picked sorrel
• an ounce of butter
• an ounce of flour
• a saltspoonful of sugar
• a gill of good broth
• the yolks of two eggs
• a tablespoonful of milk

Method

1. 1

   Make a pint of good broth with the scraps and trimmings of the beef.

2. 2

   Strain the broth and keep it hot.

3. 3

   In a saute-pan, melt butter, add minced onion, carrot, turnip, celery, and parsley.

4. 4

   Lay the steak on the vegetables, fry briskly for five minutes, then moisten with hot broth to cover.

5. 5

   Simmer gently, adding broth as needed.

6. 6

   When tender, remove steak, thicken broth, and color with Parisian essence.

7. 7

   Prepare sorrel puree by blanching sorrel, chopping it, and mixing with butter, flour, sugar, and broth.

8. 8

   Stir in beaten egg yolks and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 164. The excerpt below is the record exactly as published.

Stewed Beef-steak with Sorrel Pur£e. — Make a pint of good broth with the scraps and trimmings of the beef, ordering if need be a little more than the steak itself. Strain the broth SPECIAL LUNCHEON DISHES 241 and keep it hot. Take a high-sided saute-pan with a cover, and put into it an ounce and half of butter. Set it over a low fire, and when the butter has melted put in three ounces of minced onion, two each of minced carrot and turnip, one ounce of minced celery, and a sprig of parsley. Lay the steak on the vegetables, fry briskly for five minutes, and then moisten with just enough hot broth to cover it. Allow only enough fire below the pan to cause it to simmer very gently and slowly, and keep the cover closely on the pan. Add broth from time to time to make up for the loss by evaporation. Try with a trussing needle when the steak is really tender. When it is quite done lift the pan off the fire, take out the steak, put it on a hot dish covered up, strain and skim the broth, thicken it a little, and colour with a few drops of Parisian essence. Have the sorrel puree ready in the bain-marie, arrange it on a hot dish, lay the steak upon it, brush over the top with diluted glaze, and pour the sauce round it outside. It is a good plan to save the fat and grill it, laying the pieces on the top of the steak. For the sorrel puree, put two pounds of carefully picked sorrel into plenty of boiling water with a little salt and a pinch of pepper. Blanch it for twelve minutes, drain it thoroughly, pressing out all moisture, and chop the leaves small on a board. Melt an ounce of butter in a saucepan over a low fire, add an ounce of flour, stir for three minutes till it is smooth, then put in the sorrel, a saltspoonful of sugar, and a gill of good broth. Stir vigorously to prevent the leaves catching at the bottom of the pan. When the sorrel, gravy, and butter are thoroughly amalgamated and stiffly reduced, stir in the yolks of two eggs beaten up in a tablespoonful of milk

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