[Sca-cooks] Onion Leaves with Beef

[Julia Szent-Gyorgyi]

levél: leaf
lével: with sauce

Beef with onion sauce.
Wash the roast nicely, put it on the spit, wash it nicely, salt it,
roast it. When you want to make its sauce, peel the yellow onions
nicely, put it in clean water and wash it. In a clean dish slice the
onion widely and put it into a clean pot, onto that nice fat beef
broth, as many dishes [servings] you want to make, accordingly. And if
you want to make it for just one table, you will need three or four
onions; then when you put the broth on the onion, boil it, but do not
cook away [overcook] the onion too much, take out that sauce, vinegar
it, ginger it, pepper it; when its roast is done, pound it [??], take
it down [from the spit], cut it in a dish, pour the sauce onto it, as
is proper.

Number 14 under "Hen" (chicken) is the same thing: cook sliced onions
in beef broth (again specified to be "good and fat"), add vinegar and
spices, and serve. The difference is that it specifies mace instead of
ginger for the chicken version.

Julia
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>*.*<

Terry Decker <t.d.decker at att.net> ezt írta (időpont: 2020. ápr. 22.,
Sze, 23:57):
>
> I had a nice little eye of round roast which got cooked for supper and with which I prepared this recipe.  The sauce is a little thin for my taste, but it goes well with meat and potatoes.  A little starch would thicken it.
>
> As a feast recipe, this is easily prepared and tasty.  Scaling up the sauce, the red wine vinegar should scale without a problem.  The ginger and black pepper need to be added to taste.
>
> Bear
>
> ONION LEAVES WITH BEEF.
>
> Wash the roasted meat, put it onto a skewer, wash it and add some salt, then roast it. When making the soup, peel the onion and wash it in clean water. Slice it in a clean pot and pour the beef broth onto it. If you’re serving this to only one table, you may use only three or four onions; boil them, but spare the onion (12), remove the soup, add some vinegar, ginger and black pepper; after the roasted meat is done, beat it so the salt will fall off, slice it onto a plate then pour the soup onto it.
>
> 12 Do not overcook the onion
>
>
> The Science of Cooking (Transylvanian Cookbook, late 16th Century) ed. Glenn Gorsuch, http://www.fibergeek.com/leathernotebook/files/2018/05/Transylvanian-Cookbook-v3.pdf
>
>
> Clean the roast.  Salt it with coarse sea salt.  Spit or oven roast to the desired internal temperature.  Remove the excess salt and slice.
>
> For the sauce:
>
> 1 medium onion
> 2 Cups beef broth
> 1 Tablespoon red wine vinegar
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground black pepper
>
> Peel the onion.  Wedge cut into eighths to form "leaves."
> Add onion slices to the beef broth in a sauce pan.
> Bring to a boil.  Cook about 5 minutes, until the onion pieces are soft, but still have rigidity.
> Remove from heat and stir in the vinegar and the spices.
>
> Pour sauce over the beef slices.  Serve.
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