Miroton of Beef

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

for the sauce

two good sized Spanish or four ordinary onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter or fat ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a bunch of herbs
one and a half tablespoonfuls of French vinegar
about three quarters of a pint of good brown sauce or gill
a half of brown stock
a pinch of castor sugar ↝ Sugars, granulated [Sweets]

for the miroton

thin slices of cold roast beef ↝ Beef, roast [Beef, excludes ground]
a few browned breadcrumbs ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]

for garnish

peas, beans, cauliflowers, or any other nice vegetable ↝ Raw vegetable, NFS [Other vegetables and combinations]

Instructions (14)

Peel and slice the onions finely.
Put the onions in a sauté or frying pan with butter or fat, season with pepper and salt, and add a bunch of herbs.
Fry gently for 15-20 minutes until golden brown.
Mix in French vinegar, brown sauce, brown stock, and castor sugar.
Simmer on the stove for about 20 minutes, skimming off fat.
Pass the sauce and onions through a tammy.
Place 2-3 tablespoonfuls of the prepared sauce in the serving dish.
Layer thin slices of cold roast beef on the sauce.
Pour the remaining sauce over the top layer of meat.
Sprinkle browned breadcrumbs on top.
Place the dish in a tin containing boiling water.
Bake in a hot oven for 12-15 minutes.
Garnish around the edge with cooked vegetables.
Serve immediately.

Original Text

Miroton of Beef.
(Miroton de Bœuf.)
Take two good sized Spanish or four ordinary onions, peel and slice them finely, put them in a sauté or frying pan with two ounces of butter or fat, season with a little pepper and salt, and put in with them a bunch of herbs; fry all together very gently for about fifteen or twenty minutes and till a nice golden colour, then mix into the pan one and a half tablespoonfuls of French vinegar, about three quarters of a pint of good brown sauce or gill, and a half of brown stock, and a pinch of castor sugar; let this box on the stove for about twenty minutes, skimming off any of the fat that rises to the top; pass the sauce with the onions through the tammy. Put about two or three tablespoonfuls of the prepared sauce in the dish on which the miroton is to be served; place some thin slices of cold roast beef on the sauce in layers, pour the rest of the sauce over the top layer of the meat; sprinkle on it a few browned breadcrumbs; stand the dish containing the miroton in a tin containing boiling water, and place it in a good hot oven for about twelve to fifteen minutes; then garnish round the edge of the dish with peas, beans, cauliflowers, or any other nice vegetable, and serve directly it comes from the oven for a luncheon dish, or for a remove at dinner.
Mutton or veal can be treated in the same way.

Notes

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