Tart Beef Sauce

Ingredients

• Four shallots finely chopped
• one tablespoonful of butter
• four tablespoonfuls of vinegar
• one ounce of flour
• one pint of common stock broth
• a little coloring
• a pinch of pepper
• a tablespoonful of chopped gherkins
• one tablespoonful of minced parsley

Method

1. 1

   Place shallots, butter, and vinegar in a stew-pan and stir until butter is clear.

2. 2

   Add flour and stir for 3-4 minutes.

3. 3

   Add stock, coloring, and pepper, and boil for 15 minutes.

4. 4

   Add gherkins and parsley, boil up, skim, and serve.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 276. The excerpt below is the record exactly as published.

TART BEEF SAUCE. Four shallots finely chopped, one tablespoonful of butter, and four tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir in for three or four minutes. Now take one pint of common stock broth, a little coloring, a pinch of pepper and boil all together fif- teen minutes; then add a tablespoonful of chopped gherkins, and one tablespoonful of minced parsley

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