STEWED BEEF WITH OYSTERS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Cut the steaks rather thick, from cold sirloin or ribs of beef.
  2. Brown them lightly in a stewpan, with the butter and a little water.
  3. Add 1/2 pint of water, the onion, pepper, and salt, and cover the stewpan closely, and let it simmer very gently for 1/2 hour.
  4. Mix about a teaspoonful of flour smoothly with a little of the liquor.
  5. Add the port wine and oysters, their liquor having been previously strained and put into the stewpan.
  6. Stir till the oysters plump, and serve.
  7. It should not boil after the oysters are added, or they will harden.
Original Text
STEWED BEEF WITH OYSTERS (Cold Meat Cookery). 668. INGREDIENTS.—A few thick steaks of cold ribs or sirloin of beef, 2 oz. of butter, 1 onion sliced, pepper and salt to taste, 1/2 glass of port wine, a little flour to thicken, 1 or 2 dozen oysters, rather more than 1/2 pint of water. Mode.—Cut the steaks rather thick, from cold sirloin or ribs of beef; brown them lightly in a stewpan, with the butter and a little water; add 1/2 pint of water, the onion, pepper, and salt, and cover the stewpan closely, and let it simmer very gently for 1/2 hour; then mix about a teaspoonful of flour smoothly with a little of the liquor; add the port wine and oysters, their liquor having been previously strained and put into the stewpan; stir till the oysters plump, and serve. It should not boil after the oysters are added, or they will harden. Time.—1/2 hour. Average cost, exclusive of the meat, 1s. 4d. Seasonable from September to April.
Notes
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