Sirloin of Beef Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

For the sauce

cold inside of a sirloin of beef ↝ Beef, top sirloin steak, raw [Beef Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a notch water ↝ Water, tap [Tap water]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bundle of sweet herbs
a good piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Prepare the sirloin of beef by removing all fat and cutting it very thin into little bits.
Finely chop one onion.
Boil a quantity of water sufficient for the sauce.
Season the water with a little pepper and salt, and add a bundle of sweet herbs.
Once the water is boiling, add the prepared beef bits.
Add a good piece of butter that has been rolled in flour.
Shake the pan and stir the sauce.
Continue cooking until the sauce is thick and the meat is done.
Remove the sweet herbs from the sauce.
Pour the sauce into a serving dish.

Original Text

If you have any cold inside of a sirloin of beef, take off all the fat, cut it very thin into little bits, cut an onion very small, boil a notch water as you think will do for sauce, season it with a little pepper and salt, and a bundle of sweet herbs. Let the water boil, then put in the meat, with a good piece of butter rolled in flour, shake it round and stir it. When the sauce is thick, and the meat done, take out the sweet herbs, and pour it into your dish. They do better than fresh meat.

Notes

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