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📝 Description
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🥘 Ingredients
1 oz. of butter, 1 small onion, 2 tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1/2 a teaspoonful of flour, salt and pepper to taste, a few slices of lean roast beef.
👨🍳 Method
Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and 1/2 a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut, but do not chop the meat _very fine_, add it to the gravy, stir till quite hot, and serve. Garnish with sippets of toasted bread. Be careful in not allowing the gravy to boil after the meat is added, as it would render it hard and tough.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried to imagine the Victorian woman who'd be grateful for a quick hot meal for her family. As a 21st-century weeknight cook, I found this recipe a delightful change from the usual. I'd read about "sippets" before, but I'd never cooked them myself. I found that they made a surprising amount of difference to the dish — crispy, warm bread to soak up the rich gravy. My kids loved them. If you're a weeknight cook looking to add a touch of old-world charm to your meal, this recipe is a winner. The whole thing took me just under 30 minutes, and I had dinner on the table while the kids were still fighting over whose turn it was to set the table.
