Baked Beefsteak a la Jardiniere Recipe ingredients

To prepare this Baked Beefsteak a la Jardiniere Recipe, first pound a tough steak well, then lay it in saladoil and lemon juice for two hours. Then put in your roaster and cover with 2 sliced tomatoes, an onion and turnip, and some minced sweet herbs. Pour in a cupful of cold water, cover closely and cook slowly, allowing twenty minutes to each pound. Peel 4 good-sized tomatoes and put them into a saucepan to cook. Cut 1 large carrot, 2 turnips, 2 onions, and 4 stalks of celery into dice, and cook them in salted water in separate dishes. When the steak is done place it where it will keep hot while you make the gravy. Strain the gravy, rubbing the vegetables with it through a colander, and thicken with browned flour. Boil one minute, then add the juice of 1 lemon and a glass of sherry.

Place the meat on a hot platter, lay the vegetable dice around it, leaving the tomatoes whole; pour the gravy over all, and then let it stand for a few moments so that the gravy will soak in.