Stewed Roast Beef

Ingredients

• a piece of lean beef
• the juice of twelve moderate-sized onions
• one pound of fresh butter
• the yolks of three eggs
• season with pepper
• season with salt
• sufficient strong stock

Method

1. 1

   Roast beef until half done, basting with butter.

2. 2

   Mix onion juice with breadcrumbs and butter, season, and add stock to make a sauce.

3. 3

   Simmer, then add sliced beef and cook until done.

4. 4

   Strain sauce, thicken with egg yolks, and pour over beef.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 115. The excerpt below is the record exactly as published.

Stewed Roast Beef. Roast a piece of lean beef before an open fire until it is half done, basting from time to time with butter. Now take the juice of twelve moderate-sized onions, add sufficient bread- crumb to absorb it, and one pound of fresh butter. Mix thoroughly into a smooth paste and season with pepper and salt. Now place the mixture in a stewpan and stir in suffi- cient strong stock to make a thick sauce. When this has simmered five minutes place in it the piece of beef cut into slices. Cover and simmer until thoroughly done. The sauce should be strained, thickened with the yolks of three eggs

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