Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 82

Cut the beef in small, thin slices. Make a gravy of two tablespoonfuls of butter and one of flour; when browned a little, add a cup of stock or gravy and one teaspoonful of Worchestershire sauce and one tablespoonful of catsup. Season with salt and pepper. Add the meat. Simmer for fifteen minutes. Place on a hot platter, garnish with three-cornered pieces of toast or little ball potatoes.