Sauce for Steaks, or Chops, Cutlets, &c. (No. 356)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (17)

Sauce Base

for a pound of meat keep a table-spoonful of the fat in the pan, or put in about an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
as much flour as will make it a paste ↝ Flour, 00 [Cereal Grains and Pasta]
as much boiling water as will reduce it to the thickness of good cream ↝ Water, tap [Tap water]
a table-spoonful of mushroom or walnut catchup, or pickle, or browning (No. 322, or No. 449) ↝ Mushrooms, raw [Other vegetables and combinations]
browning (No. 322, or No. 449) ↝ Sugars, brown [Sweets]

Optional Additions

a sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]
a minced eschalot
a table-spoonful of port wine
a little eschalot wine (Nos. 402, 423, or 135)
(Nos. 402, 423, or 135)
(Nos. 402, 423, or 135)

Garnish

finely-scraped horseradish ↝ Horseradish [Mustard and other condiments]
pickled walnuts
gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
chopped eschalots
horseradish grated in vinegar ↝ Horseradish [Mustard and other condiments]
Broiled mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (8)

Take your chops out of the frying-pan.
For a pound of meat, keep a tablespoonful of the fat in the pan, or put in about an ounce of butter.
Put to it as much flour as will make it a paste.
Rub it well together over the fire till they are a little brown.
Then add as much boiling water as will reduce it to the thickness of good cream.
Add a tablespoonful of mushroom or walnut catchup, or pickle, or browning (No. 322, or No. 449).
Let it boil together a few minutes.
Pour it through a sieve to the steaks, &c.

Original Text

Sauce for Steaks, or Chops, Cutlets, &c.—(No. 356. See also No. 331.)

Take your chops out of the frying-pan; for a pound of meat keep a table-spoonful of the fat in the pan, or put in about an ounce of butter; put to it as much flour as will make it a paste; rub it well together over the fire till they are a little brown; then add as much boiling water as will reduce it to the thickness of good cream, and a table-spoonful of mushroom or walnut catchup, or pickle, or browning (No. 322, or No. 449); let it boil together a few minutes, and pour it through a sieve to the steaks, &c.

Obs.—To the above is sometimes added a sliced onion, or a minced eschalot, with a table-spoonful of port wine, or a little eschalot wine (Nos. 402, 423, or 135). Garnish with finely-scraped horseradish, or pickled walnuts, gherkins, &c. Some beef-eaters like chopped eschalots in one saucer, and horseradish grated in vinegar, in another. Broiled mushrooms are favourite relishes to beef-steaks.

Notes

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