Beef with Harvest Sauce
Translation: If you want to cook with a harvest sauce, prepare the meat like I told you. Put parsley roots, (parsley) leaves and onions into it. After it’s cooked, add six or seven eggs, according to your needs. After you’re done, put the eggs into vinegar and start whipping it. Then pour the meat’s juices into it. Pour it onto the meat again, but don’t boil it; if you boil it, its size will suffer. [ The Science of Cooking ] Ingredients: Beef ( Bottom Roast) Salt ½ Parsley Root Parsnip diced ½ Yellow Onion diced Butter 3 Eggs 2 Tbsp White Wine Vinegar ¼ – ½ Cup Beef Broth (if needed) Interpretation: Salt the Beef. Roughly Dice Parsnip and Onion. Saute Parsnip and Onion until transluscent in a Dutch Oven. Add Beef. If you don’t think that the Beef will produce enough drippings, add Beef Broth. When Beef is done, remove the Beef and tent it. Separate the Onions and Parsnip from the Broth. Set up a Double Boiler with a Stockpot with Water in it and a Mixing Bowl on top and place over