quickly ; take out, chop up the apple and onion, and fry
that too. Sprinkle with the cun-y powder and flour, pour in
the stock or water and stir until it boils, then put back the
chops, bring to the boil, and simmer very gently for three
hours. Dish carefully, boil up the gravy, and if it is not
thick enough boil quickly without the lid for some minutes.
Season with salt and lemon juice and pour over the chops.
Boil the rice by directions given elsewhere ; rinse out a
small mould or cup in cold water, press the rice into it, and
turn out. Serve this in a separate dish, but send it to
table with the curry.
BEEF 1 LA MODE.
6 lbs. Leg of Beef or Silyerside
1 Calf s Foot .
2 Onions .
2 Carrots .
1 Turnip .
1 fagot of Herbs
40 Peppercorns .
1 blade of Mace .
6 Cloves .
Salt✪ Beef à la Mode .
Total Cost— Is. Zd.
^d.
VU.
Id.
Time — Five Hours.
Have the foot well chopped up, put it on in cold water,
bring it to the boil. Let it boil for five minutes, then take
it up and scrape and wash it well, lay it in a stewpan with
the beef cut into pieces. Cover with cold water and bring
to the boil, put in the spices tied in a piece of muslin, and
let it simmer very gently for three hours.
Slice up the vegetables and put them in, and continue
simmering altogether for about five hours. Take up the
foot, take out all the bones, and cut into pieces ; put back
the meat of the foot into the saucepan, take out the spices,
season with salt, remove the fat, boil up, and serve. This
dish is always better for being made the day before it is
wanted, as the fat can be more easily removed.
336
THE ART OF LIVING IN AUSTRALIA.
BEEFSTEAK ROLLS.
1 lb. of Beefsteak
Bread and Butter
2 Cloves .
1 Onion
Stalk of Celery
\ pint Gravy
1 oz. Butter
\ oz. Flour
Salt✪ Beefsteak Rolls .
Total Cost— 4if?.
Time — Two Hours.
Take a thick steak and split it open, cut it into strips five
inches wide by three long. Cut some very thin bread and
butter the same size seasoned with pepper and salt, lay it on
the steak and roll it up, thread on a skewer and dust with
flour. Put the butter into a frying-pan, and when it is hot
put in the rolls and fry them quickly ; take out and lay in
a saucepan, cut up the onion and fry in the same butter as
the rolls were fried in. Shake in a teaspoonful of flour and
pour in the gravy ; stir until it boils, then pour over the
rolls. Put in the celery and cloves, and simmer very gently
for two hours ; take up the rolls on a hot dish and slip off
the skewers, boil up and flavour the gravy. Remove the
fat and pour round the meat. Veal or mutton is also very
good prepared in this way.
BEEFSTEAK STUFFED.
1| ll)s. of Beefsteak
^ lb. Potatoes .
2 oz. Dripping .
Salt and Pepper
1 oz. Butter
1 tablespoonful Milk
1 Onion
\ teaspoonful Sage✪ Beefsteak Stuffed
Total Cost— 6A(?.
id.
■Id.
lU.
Time — One Hour.
Boil and mash the potatoes with the butter, milk, and
COOKERY BECrPES, ^c
337
Page 206 · 3 recipe records on this page
Presented as published in 1893. 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
quickly ; take out, chop up the apple and onion, and fry that too. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes. Season with salt and lemon juice and pour over the chops. Boil the rice by directions given elsewhere ; rinse out a small mould or cup in cold water, press the rice into it, and turn out. Serve this in a separate dish, but send it to table with the curry.
BEEF 1 LA MODE.
6 lbs. Leg of Beef or Silverside
1 Calf s Foot .
2 Onions . 2 Carrots . 1 Turnip . 1 fagot of Herbs 40 Peppercorns . 1 blade of Mace . 6 Cloves . Salt .
Total Cost— Is. Zd.
^d.
VU.
Id.
Time — Five Hours.
Have the foot well chopped up, put it on in cold water, bring it to the boil. Let it boil for five minutes, then take it up and scrape and wash it well, lay it in a stewpan with the beef cut into pieces. Cover with cold water and bring to the boil, put in the spices tied in a piece of muslin, and let it simmer very gently for three hours.
Slice up the vegetables and put them in, and continue simmering altogether for about five hours. Take up the foot, take out all the bones, and cut into pieces ; put back the meat of the foot into the saucepan, take out the spices, season with salt, remove the fat, boil up, and serve. This dish is always better for being made the day before it is wanted, as the fat can be more easily removed.
BEEFSTEAK ROLLS.
1 lb. of Beefsteak Bread and Butter
2 Cloves . 1 Onion Stalk of Celery \ pint Gravy
1 oz. Butter \ oz. Flour Salt . Total Cost— 4if?.
Time — Two Hours.
Take a thick steak and split it open, cut it into strips five inches wide by three long. Cut some very thin bread and butter the same size seasoned with pepper and salt, lay it on the steak and roll it up, thread on a skewer and dust with flour. Put the butter into a frying-pan, and when it is hot put in the rolls and fry them quickly ; take out and lay in a saucepan, cut up the onion and fry in the same butter as the rolls were fried in. Shake in a teaspoonful of flour and pour in the gravy ; stir until it boils, then pour over the rolls. Put in the celery and cloves, and simmer very gently for two hours ; take up the rolls on a hot dish and slip off the skewers, boil up and flavour the gravy. Remove the fat and pour round the meat. Veal or mutton is also very good prepared in this way.
BEEFSTEAK STUFFED.
1| ll)s. of Beefsteak ^ lb. Potatoes . 2 oz. Dripping . Salt and Pepper 1 oz. Butter 1 tablespoonful Milk 1 Onion
\ teaspoonful Sage Total Cost— 6A(?.
id. ■Id.
lU.
Time — One Hour.
Boil and mash the potatoes with the butter, milk, and
Records on this page
Beef à la ModeBeefsteak RollsBeefsteak Stuffed