Fricassee of cold Roast Beef

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

the beef ↝ Beef, roast [Beef, excludes ground]
a handful of parsley ↝ Parsley, raw [Not included in a food category]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some strong broth
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
the yelks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of port wine
a spoonful of vinegar ↝ Vinegar [Mustard and other condiments]
shalot

Instructions (10)

Cut the beef into very thin slices.
Shred a handful of parsley very small.
Cut an onion in quarters.
Put all together into a stewpan with a piece of butter, and some strong broth.
Season with salt and pepper.
Simmer very gently a quarter of an hour.
Mix into it the yelks of two eggs, a glass of port wine, and a spoonful of vinegar.
Stir it quick.
Rub the dish with shalot.
Turn the fricassee into it.

Original Text

Fricassee of cold Roast Beef.

Cut the beef into very thin slices: shred a handful of parsley very small: cut an onion in quarters, and put all together into a stewpan, with a piece of butter, and some strong broth. Season with salt and pepper, and simmer very gently a quarter of an hour; then mix into it the yelks of two eggs, a glass of port wine, and a spoonful of vinegar: stir it quick, and, rubbing the dish with shalot, turn the fricassee into it.

Notes

—