Ragout of Beef (Recipe from 1903)

Ragout of Beef (Recipe from 1903) >>>

Auckland Star, Volume XXXIV, Issue 95, 22 April 1903, Page 2 (Supplement)

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Ragout of Beef (Metric)

1. Melt and brown thoroughly 15g of butter.

2. Add 30g of flour, stir till brown and perfectly smooth.

3. Slowly pour in 300ml of stock and the same quantity (300ml) of boiled and drained Spanish onions.

4. Stir till the sauce thickens.

5. Add about 450g of cold roast beef, cut into neat slices.

6. Cook slowly until the beef is heated through.

7. Remove the slices carefully and arrange on a dish so that one slice overlaps the other.

8. Pour the sauce over all, garnish with chopped gherkins.

9. Decorate the centre of the dish with horseradish.

10. Serve very hot.