Gravy with Cold Roast Beef

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted
  2. let these simmer gently for 10 minutes
  3. then take the stewpan off the fire
  4. let the gravy cool, and skim off the fat
  5. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy
  6. let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard
  7. Serve very hot, and garnish with sippets of toasted bread
Original Text
I. 628. INGREDIENTS.—Gravy saved from the meat, 1 teaspoonful of tomato sauce, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of good mushroom ketchup, 1/2 glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef. Mode.—Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted; let these simmer gently for 10 minutes, then take the stewpan off the fire; let the gravy cool, and skim off the fat. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread. Time.—20 minutes. Average cost, exclusive of the cold meat, 4d. Seasonable at any time.
Notes
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