Miroton de Bœuf

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 (9)

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
plenty of butter or clarified beef dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a wineglassful of white wine ↝ Wine, white [Wine]
half a pint of stock
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
some slices of underdone beef (or mutton if liked) ↝ Beef, ground, raw [Ground beef]

Instructions (4)

Cut an onion into thin slices and fry this in plenty of butter or clarified beef dripping till it begins to colour.
Dust in a little flour, add a wineglassful of white wine, half a pint of stock, pepper and salt to taste, and a teaspoonful of French mustard.
When this has all simmered together for a few minutes, lay in some slices of underdone beef (or mutton if liked), cut into neat, even, perfectly wedge-shaped pieces.
Keep the whole at the side of the stove till the meat is thoroughly hot, but without allowing it to cook again.

Original Text · last edited 4 days ago

Miroton de Bœuf.—Cut an onion into thin slices and fry this in plenty of butter or clarified beef dripping till it begins to colour, then dust in a little flour, add a wineglassful of white wine, half a pint of stock, pepper and salt to taste, and a teaspoonful of French mustard. When this has all simmered together for a few minutes, lay in some slices of underdone beef (or mutton if liked), cut into neat, even, perfectly wedge-shaped pieces, and keep the whole at the side of the stove till the meat is thoroughly hot, but without allowing it to cook again.

Notes

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