A little butter Pepper and salt✪ Broiled Steak. Mode. — Cut the steak into nice thick pieces of about four inches square, spread a little buiter over it on both sides, put on the grill over a very nice clear fire; cook from eight to ten minutes ; put it on a very hot plate, add little more butter, pepper and salt, and sprinkle a little parsley over it. Serve straight from the grill. 210— BOILED OX TONGUE. 1 tongue Salt✪ Boiled Ox Tongue. Mode. — Wash and clean the tongue, rub it well with salt ; put it into a saucepan with about two quarts of water or as much as will cover it, allow to boil for three hours, take out and skin ; if it is wanted to be used cold, when skinned put back into the water and allow to remaiii there till cold. 211— PEESSED OX TONGUE. 1 tongue 6 cloves Whole pepper Salt✪ Peessed Ox Tongue. Mode. — Put the tongue on in as much water as will cover it, with the cloves, whole pepper and salt ; allow it to boil for five hours ; take out the skin, take away all small bones, etc., and put into a presser, screw down tight ; when cold it is ready for use. 212— POTTED TONGUE. Ox tongue Cayenne Salt Vinegar✪ Potted Tongue. Beef Entrees. Mode. — Soak the tongue in vinegar for a night, put on to boil in half water, half vinegar, allow to boil three hours ; put through a mincing machine, then pound oip in a mortar with some pepper, salt and a little cayenne ; put into jars, melt some butter or lard and cover each jar to keep airtight; fasten each jar with a piece of parchment, tie tightly and store till required. 213— STEAK AND OYSTEE PIE. 2 lbs. steak 3 doz. oysters Pepper and salt Short paste✪ Steak and Oyster Pie. Mode — Cut the steak in small pieces about half an inch thick, put in a pie-dish with some black pepper and salt, fill the dish with the steak and the seasoning and about half fill with water ; put in the oven and cook for one hour ; prepare the oysters with some white sauce and pepper and salt, take out your pie-dish, add the oysters to the steak, cover with a light short paste made with butter, put back in the oven and cook for about twenty minutes when the crust ought to be nicely done. 214— STEAK AND KIDNEY PIE. 6 sheep's kidneys 1 onion 2 lbs. steak Pepper and salt✪ Steak and Kidney Pie. Mode. — Cut the kidneys in eight, put half of them in the bottom of the pie-dish, then a layer of steak cut small, a layer of onion very thinly sliced, pepper and salt, con- tinue in alternate layers until the dish is filled, half fill the dish with water, cover with a nice short paste and cook in a medium oven. If pufO paste is used for pies, it requires a quick oven, as the paste gets cooked before the steak and kidney ; it is always best to partially cook the steak and kidneys somewhat before, then put on the paste and cook quickly ; if slowly, the paste gets soddened and heavy. Beef Entrees.

AI-modernized reading of the original text

A little butter Pepper and salt. Mode. — Cut the steak into nice thick pieces of about four inches square, spread a little buiter over it on both sides, put on the grill over a very nice clear fire; cook from eight to ten minutes ; put it on a very hot plate, add a little more butter, pepper and salt, and sprinkle a little parsley over it. Serve straight from the grill. 210— BOILED OX TONGUE. 1 tongue Salt. Mode. — Wash and clean the tongue, rub it well with salt ; put it into a saucepan with about two quarts of water or as much as will cover it, allow to boil for three hours, take out and skin ; if it is wanted to be used cold, when skinned put back into the water and allow to remaiii there till cold. 211— PRESSED OX TONGUE. 1 tongue 6 cloves Whole pepper Salt. Mode. — Put the tongue on in as much water as will cover it, with the cloves, whole pepper and salt ; allow it to boil for five hours ; take out the skin, take away all small bones, etc., and put into a presser, screw down tight ; when cold it is ready for use. 212— POTTED TONGUE. Ox tongue Cayenne Salt Vinegar. Beef Entrees. Mode. — Soak the tongue in vinegar for a night, put on to boil in half water, half vinegar, allow to boil three hours ; put through a mincing machine, then pound up in a mortar with some pepper, salt and a little cayenne ; put into jars, melt some butter or lard and cover each jar to keep airtight; fasten each jar with a piece of parchment, tie tightly and store till required. 213— STEAK AND OYSTEE PIE. 2 lbs. steak 3 doz. oysters Pepper and salt Short paste. Mode. — Cut the steak in small pieces about half an inch thick, put in a pie-dish with some black pepper and salt, fill the dish with the steak and the seasoning and about half fill with water ; put in the oven and cook for one hour ; prepare the oysters with some white sauce and pepper and salt, take out your pie-dish, add the oysters to the steak, cover with a light short paste made with butter, put back in the oven and cook for about twenty minutes when the crust ought to be nicely done. 214— STEAK AND KIDNEY PIE. 6 sheep's kidneys 1 onion 2 lbs. steak Pepper and salt. Mode. — Cut the kidneys in eight, put half of them in the bottom of the pie-dish, then a layer of steak cut small, a layer of onion very thinly sliced, pepper and salt, continue in alternate layers until the dish is filled, half fill the dish with water, cover with a nice short paste and cook in a medium oven. If puff paste is used for pies, it requires a quick oven, as the paste gets cooked before the steak and kidney ; it is always best to partially cook the steak and kidneys somewhat before, then put on the paste and cook quickly ; if slowly, the paste gets soddened and heavy. Beef Entrees.

Records on this page

Broiled SteakBoiled Ox TonguePeessed Ox TonguePressed Ox TonguePotted TongueSteak and Oyster PieSteak and Kidney Pie

Mrs. Maclurcan's cookery book