Mrs Beetons Meat Recipes Revisited
Stewed Beef with Oysters
(Cold Meat Cookery)
A few thick steaks of Cold Ribs or Sirloin of Beef
12-24 Oysters
285ml (½ pint) Water
50g (2oz) Butter
1 Onion, sliced
½ glass port wine
Flour, to thicken
Salt and Pepper, to taste
Cut the steaks rather thickly, from cold sirloin or ribs of beef
Brown the steaks lightly in a saucepan, with the butter and a little water.
Add 285ml (½ pint) water, the onion, pepper and salt and cover the saucepan closely and let it simmer very gently for 30 minutes
Then mix about a teaspoonful of flour smoothly with a little of the liquor.
Add the port wine and oysters, their liquor having been previously strained and put into the saucepan.
Stir until the oysters plump and serve.
It should not boil after the oysters are added, or they will harden.
Time: 30 minutes.
Seasonable from September to April.
STEWED BEEF WITH OYSTERS
(Cold Meat Cookery)
668. INGREDIENTS - A few thick steaks of cold ribs or sirloin of beef, 2 oz. of butter, 1 onion sliced, pepper and salt to taste, 1/2 glass of port wine, a little flour to thicken, 1 or 2 dozen oysters, rather more than 1/2 pint of water.
Mode - Cut the steaks rather thick, from cold sirloin or ribs of beef; brown them lightly in a stewpan, with the butter and a little water; add 1/2 pint of water, the onion, pepper, and salt, and cover the stewpan closely, and let it simmer very gently for 1/2 hour; then mix about a teaspoonful of flour smoothly with a little of the liquor; add the port wine and oysters, their liquor having been previously strained and put into the stewpan; stir till the oysters plump, and serve. It should not boil after the oysters are added, or they will harden.
Time - 1/2 hour.
Average cost, exclusive of the meat, 1s. 4d.
Seasonable from September to April.
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