809. MINCED BEEF WITH POACHED EGGS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
optional seasoning
Instructions (9)
  1. Pare the fat and skin off one pound of roast beef.
  2. Cut the beef into thin small slices.
  3. Mince these very fine by chopping them.
  4. Put the mince into a stewpan with two large gravy-spoonfuls of brown sauce, and a small piece of glaze.
  5. Stir the whole over the fire until quite hot.
  6. Dish it up in a conical form.
  7. Place six poached eggs round the mince.
  8. Pour a little brown sauce round the base, and serve.
  9. For those who like high seasoning, some grated nutmeg, lemon-peel, and Cayenne pepper may be added to the mince.
Original Text
809. MINCED BEEF WITH POACHED EGGS. PARE the fat and skin off one pound of roast beef, cut it into thin small slices, and then mince these very fine by chopping them. Put the mince into a stewpan with two large gravy-spoonfuls of brown sauce, and a small piece of glaze; stir the whole over the fire until quite hot, dish it up in a conical form, place six poached eggs round the mince, pour a little brown sauce round the base, and serve. For those who like high seasoning, some grated nutmeg, lemon-peel, and Cayenne pepper may be added to the mince.
Notes
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