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Casserole of Beef

A historical recipe from Luncheons, by Mary Ronald (1902).

A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Sauté three or four sliced onions in a tablespoonful of butter.
  2. Put them when soft into the casserole.
  3. Cut a steak, taken from the upper side of the round, into pieces suitable for one portion.
  4. Put them in the sauté-pan and sear them on all sides, then put them in the casserole.
  5. Add a tablespoonful of flour to the sauté-pan, let it brown, then add slowly a cupful and a half of water and stir until it is a little thickened, season with a teaspoonful of salt, a half teaspoonful of pepper, and a tablespoonful of chopped parsley.
  6. Add, if convenient, a little Worcestershire sauce and a little mushroom catsup.
  7. The sauce should be highly seasoned, and such condiments as are at hand may be used.
  8. The sauce will be richer if stock is used instead of water.
  9. Turn the sauce over the meat, cover the casserole, set it in the oven and cook slowly until the meat is tender, then cover the top with parboiled sliced potato and return it to the oven for a few minutes to finish cooking the potatoes.
  10. The sauce should be of the consistency of cream, and there should not be a great quantity of it.
  11. Serve in the casserole.