Miroton aux tomates

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Cut into neat slices some underdone beef or mutton, as for the first miroton.
  2. Heat these in a buttered baking tin, with pepper and salt and a little sherry.
  3. Dish them neatly in a circle, on a hot dish.
  4. Add the liquor in the baking tin to half a pint or so of good tomato sauce, and let it just boil up.
  5. Pour it round and over the meat, filling up the centre with baked tomatoes or broiled mushrooms, as comes handiest.
Original Text · last edited 4 days ago
Miroton aux tomates.—Cut into neat slices some underdone beef or mutton, as for the first miroton, and heat these in a buttered baking tin, with pepper and salt and a little sherry, then dish them neatly in a circle, on a hot dish; add the liquor in the baking tin to half a pint or so of good tomato sauce, and let it just boil up, then pour it round and over the meat, filling up the centre with baked tomatoes or broiled mushrooms, as comes handiest.
Notes
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