Stewed Roast Beef

Ingredients

• a couple of ounces of butter
• an ounce of wheat flour
• a pint of good brown sauce
• a spoonful of good vinegar
• slices of six apples
• two pounds of cold roast beef
• a little salt
• and pepper
• a pinch of sugar

Method

1. 1

   Melt a couple of ounces of butter, and stir in it an ounce of wheat flour; when the flour is cooked, pour in a pint of good brown sauce and a spoonful of good vinegar; when amalgamated, add the slices of six apples, and boil till tender.

2. 2

   Remove the pan from the fire, add two pounds of cold roast beef, cut in small squares; a little salt and pepper, and a pinch of sugar.

3. 3

   See that the meat is just heated through and no more.

4. 4

   Serve with mashed potatoes and stewed carrots.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 53. The excerpt below is the record exactly as published.

Stewed Roast Beef) Kalve Fricandeau (Braised Veal) Stegt Tiur (Roast Capercailzie) Keks & Ost (Biscuit and Cheese) Rodgrod (Red Currant Shape) Hindboer Is (Raspberry Ice Cream) Frugt (Fruit) Confect (Confections) DENMARK Kraase. Suppe (Giblet Soup). Clean and well wash some giblets of any or all kinds of fowl. Cut in small pieces, and place on the fire with plenty of water. Skim carefully, and boil till tender. Strain into a dish to get cold. When the fat hardens, remove it ; put the stock on the fire again, and bring once more to the boil. Put in the cut pieces of fowl giblets, some prunes, which have been softened by steeping in water ; some small apples, cut in quarters, and a little sugar ; but before putting these in thicken your stock with flour, mixed with a little vinegar. Klipfiskebudding. (Fish Pudding). Soak, skin uppermost, a half pound of salt fish in milk for ten or twelve hours. Boil till tender, then remove the skin and all the bones, and pound fairly smooth ; put this in a mixture of 6 ounces of butter, 3 ounces of flour, and f-pint of milk. Bake this in the oven slightly. When the great heat is off, add the yolks, beaten, of 5 eggs ; some minced raisins, salt and mace, and then the whites of the eggs beaten as stiff as possible. Mix all lightly together. Pour it into a form, and steam for two to three hours. See that the water does not boil in the form. Serve with Hollandaise Sauce. HOLLANDAISE SAUCE. Put a pint of melted butter and the yolks of five eggs into a pan. Put the pan into another with hot water, [13 H BANQUETS OF THE NATIONS and whisk it when on the fire till quite thick ; but see that it does not boil. Now whip in two tablespoonfuls of double cream, along with a dessertspoonful of capers roughly chopped, When quite hot and light add five teaspoonfuls of lemon juice, first adding a little salt and cayenne. -Finker. (Stewed Roast Beef.) Melt a couple of ounces of butter, and stir in it an ounce of wheat flour ; when the flour is cooked, pour in a pint of good brown sauce and a spoonful of good vinegar (not white) ; when amalgamated, add the slices of six apples, and boil till tender. Remove the pan from the fire, add two pounds of cold roast beef, cut in small squares ; a little salt and pepper, and a pinch of sugar

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