The following recipe for Beef Mironton is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book will be one of the bonus items in the next edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition USB stick should be available for sale in the third week of January, 2021.
- 6 slices cold (fully cooked) beef
- 1 cup beef bouillon or 1 cup water mixed with canned tomato sauce
- Salt and pepper, to taste
- 6 onions
- 1 to 2 tablespoons fat
- 1 tablespoon flour
- 2 tablespoons vinegar
- Bread crumbs
- Slice the onions and brown them in fat, in a frying-pan.
- Add the flour and brown.
- Add vinegar
- Add bouillon or the water and tomato sauce.
- Cook together until slightly thickened, stirring constantly.
- Season with salt and pepper.
- Smother the slices of beef in the saute for a few minutes.
- Pour into a baking dish
- Sprinkle some bread crumbs over the top and bake for five minutes.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!