Recipe
for :
As
a result of publishing the Scotch
Collops recipe I receieved an email from Ophelia
who lives in Scotland which said:
"Are
you interested only in British stuff? I have some very
old cook books and some rather fun things in an Australian
one 
Anyway
. . . don't know if this is of interest . . . but here
goes".
If
anyone can send me any other interesting recipes from
the past get in touch - email
me.
Ingredients
8
oz cold roast beef
1 gill of brown sauce ( recipe below)
1 oz butter
2 firm ripe tomatoes
2 medium onions
frying fat
milk
flour
salt and pepper
1/4 pint gravy
nutmeg
Method
- Cut
meat into short fine shreds, put them into stewpan
with the sauce, a good seasoning of salt and pepper,
nutmeg to taste, and warm gradually.
- Peel
onions, cut them across in slices, divide the slices
into rings, dip those in milk and then in flour, fry
in hot fat and keep warm.
- Slice
tomatoes and fry them in hot butter, season with salt
and pepper and arrange them on a hot dish.
- Place
the meat on the top of the tomatoes and garnish with
the rings of fried onion.
- Pour
the gravy round and serve
- Time
- around 1/2 an hour.
Serves
2 or 3
Brown
sauce (Sauce Brune) 1
Ingredients
1/2
pint stock or water
1 oz butter or sweet dripping
1 oz flour
1 small carrot
1 small onion
salt pepper
Method
- Cut
carrot and onion into small pieces.
- Melt
butter in saucepan, put in the flour and vegetables,
and fry until brown.
- An
occasional stir is necessary to prevent the ingredients
burning, but if they are constantly stirred they brown
less quickly.
- Add
the water or stock, stir till it boils, simmer for
10 minutes, then season to taste and use.
- A
few drops of Browning may be added when the sauce
is too light in colour (I can give you the recipe
for the browning if you need it)
Brown
Sauce (Rich) (Sauce Brune) 2
Ingredients
1
pint of Brown stock (can give you that recipe if you
need it)
2 oz butter
1 1/2 oz flour
1 small carrot
1 small onion
6 fresh button mushrooms
1 tomato
salt and pepper
Method
- Slice
mushrooms, carrot and onion, and fry them till brown
in the butter.
- Sprinkle
in the flour, stir it and cook for a few minutes and
add the sliced tomato and stock, and stir till it
boils.
- Simmer
for 10 minutes , season to taste, strain or pass through
a tammy cloth, reheat and serve.
- Preserved
mushrooms may be used, but they do not impart the
same flavour to the sauce.
- A
tablespoon of good mushroom ketchup is an improvement
Time
40 - 45 minutes
Makes
about 1 pint
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