FILLET OF BEEF, a la JARDINIERE.
Finish a fillet by larding and roasting and decorate
with all kinds of vegetables; cut in fancy designs and
boil in salt water, select at least three colors; make a
sauce entree to it and use parsley to decorate.
BEEF WITH CREAM.
Make the day before needed the following cream:
Six ounces of butter, browned, with a spoonful of
flour, one chopped shalotte; add to it one and a quar-
ter quarts of milk and let boil; remove from the fire,
add white pepper, some salt, half of a nutmeg and pour
over the meat; use either a short rib roast or a piece of
the loin, or a nice piece of the round. Next day put the
meat in the oven, strain the cream, and use for basting;
strain fhe gravy, add one quart cream; trim the edge
of dish with flowers made of pie crust.
FRESH BEEF TONGUE, with Mushroom Sauce.
Boil a fresh tongue in enough water to cover it,
adding a little salt; when tender, pull off the skin
[49]
while hot; make a mushroom sauce and boil up the
tongue in it. Can be served whole or cut in slices,
with roast potatoes.
BEEF TONGUE IN JELLY.
Boil a fresh tongue cut 'in slices and lay in mould.
Pour over clear meat jelly.
BEEF TONGUE AND SPATZEN.
Boil until tender a tongue, skin while hot; put back
into the water to cool and it will be juicy. Make a
dishful of spatzen, fry them; cut up the tongue, make
a brown sauce, lay the tongue in the middle of the
dish and around the spatzen: pour over the sauce and
serve.
BEEF GULASH.
Cut up in square pieces three pounds of lean beef, add
one quart of stock or one quart of water and a quar-
ter of pound of butter, three spoonfuls of vinegar, salt
and a little cayenne pepper, a few bay leaves; when
soft, make the sauce of brown flour. Serve hot with
toast.
HASH OF BEEF.
Cut boiled soup meat in small square pieces, the same
quantity of raw potatoes, a little onion, pepper and salt;
put in a dish, add a little butter and a cup of water; set
in the oven until done.
BEEF FRICADELLES.
Cold beef chopped fine, the same of soaked bread, two
or three ^ggs, salt and pepper, parsley; shape in flat
pieces and fry in cooking outter.
FILLED OX TAILS.
Take two ox tails, use the large part, take out the
bones, stuff them and roast slowly in the oven; baste
often and add a little butter.
[50]
ROAST VEAL a la BECHEMAL.
Trim and lard a hind quarter, lay it in butter, add
pepper and salt; roast brown; make sauce a la Bechemal
and serve with small peeled baked potatoes.
STUFFED BREAST OF VEAL.
Get a good sized breast of veal, have the bones taken
out, cut a pocket in, make a good stuffiug, fill in the
{>ocket; sew up and roast in the oven with butter and a
ittle water; when done strain gravy and make sauce.
SIMMERED VEAL.
Get a piece of the ribs or breast; cut in pieces; salt
and pepper; lay in hot butter; brown and add a quart of
hot water, two bay leaves; simmer until tender; strain
and make cream sauce; serve with dumplings.
O ' , . •, ^ JfEAL FRICANDAUX.
Out of the hind quarter cut nice clean pieces, no bone
or skin; lard them on one side; from the bones and trim-
mings cook a nice brown sauce, adding a little spice,
carrots and onions, heat some butter✪ Fillet of Beef a la Nelson, lay in the pieces of
meat, larded side up; add a little sauce of the above, and
finish nice brown, until all the sauce is used; if slowly
cooked the sauce will form a brown glase over the Fri-
candaux; serve with spinach or endive salad.
VEAL CLOPS.
, . , Take two pounds of lean veal; chop fine; add a little
veal suet, salt, pepper, four ounces of bread, a little but-
ter and a few eggs; shape in little sausage shape; dip in
egg and cracker dust, and fry brown; serve with caper
sauce and mashed potatoes.
VEAL STEW, with Capers.
Page 17 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FILLET OF BEEF, a la JARDINIERE.
Finish a fillet by larding and roasting and decorate with all kinds of vegetables; cut in fancy designs and boil in salt water, select at least three colors; make a sauce entree to it and use parsley to decorate.
BEEF WITH CREAM.
Make the day before needed the following cream: Six ounces of butter, browned, with a spoonful of flour, one chopped shalotte; add to it one and a quarter quarts of milk and let boil; remove from the fire, add white pepper, some salt, half of a nutmeg and pour over the meat; use either a short rib roast or a piece of the loin, or a nice piece of the round. Next day put the meat in the oven, strain the cream, and use for basting; strain the gravy, add one quart cream; trim the edge of dish with flowers made of pie crust.
FRESH BEEF TONGUE, with Mushroom Sauce.
Boil a fresh tongue in enough water to cover it, adding a little salt; when tender, pull off the skin
[49]
while hot; make a mushroom sauce and boil up the tongue in it. Can be served whole or cut in slices, with roast potatoes.
BEEF TONGUE IN JELLY.
Boil a fresh tongue cut 'in slices and lay in mould. Pour over clear meat jelly.
BEEF TONGUE AND SPATZEN.
Boil until tender a tongue, skin while hot; put back into the water to cool and it will be juicy. Make a dishful of spatzen, fry them; cut up the tongue, make a brown sauce, lay the tongue in the middle of the dish and around the spatzen: pour over the sauce and serve.
BEEF GULASH.
Cut up in square pieces three pounds of lean beef, add one quart of stock or one quart of water and a quarter of pound of butter, three spoonfuls of vinegar, salt and a little cayenne pepper, a few bay leaves; when soft, make the sauce of brown flour. Serve hot with toast.
HASH OF BEEF.
Cut boiled soup meat in small square pieces, the same quantity of raw potatoes, a little onion, pepper and salt; put in a dish, add a little butter and a cup of water; set in the oven until done.
BEEF FRICADELLES.
Cold beef chopped fine, the same of soaked bread, two or three ^ggs, salt and pepper, parsley; shape in flat pieces and fry in cooking outter.
FILLED OX TAILS.
Take two ox tails, use the large part, take out the bones, stuff them and roast slowly in the oven; baste often and add a little butter.
[50]
ROAST VEAL a la BECHEMAL.
Trim and lard a hind quarter, lay it in butter, add pepper and salt; roast brown; make sauce a la Bechemal and serve with small peeled baked potatoes.
STUFFED BREAST OF VEAL.
Get a good sized breast of veal, have the bones taken out, cut a pocket in, make a good stuffiug, fill in the
{>ocket; sew up and roast in the oven with butter and a ittle water; when done strain gravy and make sauce.
SIMMERED VEAL.
Get a piece of the ribs or breast; cut in pieces; salt and pepper; lay in hot butter; brown and add a quart of hot water, two bay leaves; simmer until tender; strain and make cream sauce; serve with dumplings.
O ' , . •, ^ JfEAL FRICANDAUX.
Out of the hind quarter cut nice clean pieces, no bone or skin; lard them on one side; from the bones and trimmings cook a nice brown sauce, adding a little spice, carrots and onions, heat some butter, lay in the pieces of meat, larded side up; add a little sauce of the above, and finish nice brown, until all the sauce is used; if slowly cooked the sauce will form a brown glase over the Fricandaux; serve with spinach or endive salad.
VEAL CLOPS.
, . , Take two pounds of lean veal; chop fine; add a little veal suet, salt, pepper, four ounces of bread, a little butter and a few eggs; shape in little sausage shape; dip in egg and cracker dust, and fry brown; serve with caper sauce and mashed potatoes.
VEAL STEW, with Capers.
Records on this page
Fillet of Beef a la NelsonBeef Goulash