Veal Steaks with Mushroom Sauce

Ingredients

• the steaks
• a tablespoonful of butter
• one of browned flour
• a cupful of beef stock
• mushrooms

Method

1. 1

   Broil the steaks slowly over a clear fire, turning often that they may not scorch.

2. 2

   When done, keep the meat hot on a platter in the oven while you make the sauce: Drain the liquor from a can of mushrooms and cut the mushrooms in halves.

3. 3

   Cook together a tablespoonful of butter and one of browned flour until they are dark brown in color.

4. 4

   Pour upon them the mushroom liquor and a cupful of beef stock.

5. 5

   Stir to a smooth sauce, season with a dash of Worcestershire sauce, salt and pepper, and add the halved mushrooms.

6. 6

   Cook for two minutes, stirring constantly, then pour over and around the veal steaks.

As published

This recipe was extracted from Kirmess cook book (1907), page 65. The excerpt below is the record exactly as published.

VEAL STEAKS WITH MUSHROOM SAUCE. Marion Harland. Broil the steaks slowly over a clear fire, turning often that they may not scorch. When done, keep the meat hot on a platter in the oven while you make the follow- ing sauce : Drain the liquor from a can of mushrooms and cut the mushrooms in halves. Cook together a table- spoonful of butter and one of browned fiour until they are dark brown in color. Pour upon them the mush- room liquor and a cupful of beef stock

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