Ribs and Sirloin of Beef

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For the sauce

capers ↝ Capers, canned [Spices and Herbs]
anchovies
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some good cullis

Main ingredients

the ribs and sirloin ↝ Ribs, NFS [Pork]
the fillet
the gravy of the meat ↝ Gravy, beef [Dips, gravies, other sauces]

Instructions (3)

When the ribs and sirloin are tender, they are commonly roasted, and eaten with their own gravy.
To make the sirloin still better, take out the fillet: cut it into thin slices, and put it into a stewpan, with a sauce made with capers, anchovies, mushrooms, a little garlic, truffles, and morels, the whole shred fine, turned a few times over the fire, with a little butter, and moistened with some good cullis.
When the sauce is skimmed and seasoned to your taste, put in the fillet with the gravy of the meat, and heat and serve it over the ribs or sirloin.

Original Text

Ribs and Sirloin of Beef.

When the ribs and sirloin are tender, they are commonly roasted, and eaten with their own gravy. To make the sirloin still better, take out the fillet: cut it into thin slices, and put it into a stewpan, with a sauce made with capers, anchovies, mushrooms, a little garlic, truffles, and morels, the whole shred fine, turned a few times over the fire, with a little butter, and moistened with some good cullis. When the sauce is skimmed and seasoned to your taste, put in the fillet with the gravy of the meat, and heat and serve it over the ribs or sirloin.

Notes

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