To Stew Beefsteak

Ingredients

• I oz. of butter
• a sliced onion
• carrot
• a stick of celery
• a bunch of sweet herbs
• a dozen peppercorns
• three teaspoons of arrowroot
• half a wine-glass of mushroom ketchup
• a pinch of mace
• a pinch of cayenne

Method

1. 1

   Fry the meat in butter until brown, dredge in flour, and pour in hot water to cover.

2. 2

   Boil, remove scum, add salt, onion, carrot, celery, herbs, and peppercorns.

3. 3

   Simmer for three hours.

4. 4

   Mix arrowroot with mushroom ketchup, mace, and cayenne, add to gravy to thicken and flavor.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 28. The excerpt below is the record exactly as published.

To Stew Beefsteak. — Fry the meat in I oz. of butter in the stew-pan, dredge in a little flour, and when it is brown pour in by degrees enough hot water to cover the meat. When it comes to boiling-point draw the pan a little back, take off the scum, add salt, a sliced onion, carrot, a stick of celery, a bunch of sweet herbs, and a dozen peppercorns. Simmer gently for three hours. A quarter of an hour before it is served mix in three teaspoons of arrowroot smoothly mixed with half a wine- glass of mushroom ketchup, a pinch of mace

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