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Recipe for :

Beef Polantine

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.


8 oz cold roast beef
1 gill of brown sauce ( recipe below)
1 oz butter
2 firm ripe tomatoes
2 medium onions
frying fat
salt and pepper
1/4 pint gravy


  • 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


1/2 pint stock or water
1 oz butter or sweet dripping
1 oz flour
1 small carrot
1 small onion
salt pepper


  • 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


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


  • 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