To dress the Inside of a cold Sirloin of 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
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
For the beef
For the gravy
Garnish
Instructions (6)
  1. Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long.
  2. Dredge with flour, and fry in butter, of a nice brown.
  3. Drain the butter from the meat, and toss up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot.
  4. On no account let it boil.
  5. Before you serve, add two spoonfuls of vinegar.
  6. Garnish with crimped parsley.
Original Text
To dress the Inside of a cold Sirloin of Beef. Cut out all the meat, and a little fat, in pieces as thick as your finger, and two inches long. Dredge with flour, and fry in butter, of a nice brown. Drain the butter from the meat, and toss up in a rich gravy, seasoned with pepper, salt, anchovy, and shalot. On no account let it boil. Before you serve, add two spoonfuls of vinegar. Garnish with crimped parsley.
Notes
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