Take a piece of beef four or five inches thick, and with
a small knife make small holes entirely through it at small
distances apart. Then take strips of fat salt pork, roll
them in pepper and cloves✪ A La Mode Beef. Lay on a pan, cover closely,
and put over in a steamer, and steam for three hours.
When done thicken the gravy in the pan with a little flour.
This is excellent when eaten as cold meat.
MOCK DUCK.
Mrs. C. C. Stratton, Evanston.
Take the round of beef steak, salt and pepper either
side; prepare bread or crackers with oysters or without✪ Mock Duck,
as for stuffing a turkey ; lay your stuffing on the meat;
sew up and roast about an hour; and if you do not see
the wings and legs you will think you have roast duck.
BEEF OMELET.
Mrs. S. B. Adams.
Four pounds of round beef, uncooked, chopped fine;
»ix eggs beaten together ; five or six soda crackers rolled
fine, little butter and suet, pepper, salt and sage, if you
choose✪ Beef Omelet ; make two loaves, roll in cracker ; bake about an
hour ; slice when cold.
104
THE HOME COOK BOOK.
SPICED BEEF.
Mrs. E. R. Harmon.
Four pounds of round of beef chopped fine; take from
it all fat; add to it three dozen small crackers rolled fine,
four eggs, one cup of milk, one tablespoon ground mace,
two tablespoons of black pepper, one tablespoon melted
butter✪ Spiced Beef ; mix well and put in any tin pan that it will just
fill, packing it well * baste with butter and water, and
bake two hours in a slow oven.
MEAT FEOM SOUP BONES.
Mrs. DeForest, Freeport.
Before thickening the soup or putting in the vegetables,
take out a large bowl of the liquor ; take the meat from
the bones, chop it fine, season with catsup and spices ;
pour over the liquor, which should be thick enough to jelly
when cold ; put into moulds and serve cold in slices.
BEEF CKOQUETTES.
Mrs. J. B. R.
Chop fine some cold beef ; beat two eggs and mix with
the meat and add a little milk, melted butter, and salt and
pepper✪ Beef Croquettes. Make into rolls and fry.
TO BOIL COEI^ED BEEF.
Mrs. A. W. D.
Put the meat in cold water ; boil from five to six hours✪ To Boil Corned Beef,
then take out the bones ; wrap it tightly in a towel ; put
on ice, with a weight to press it.
VALUABLE RECIPES.
105
BEEF OE YEAL LOAF.
Three pounds of meat chopped fine with one-fourth
of a pound of salt pork, six Boston crackers powdered
fine, one sheet of Cooper's isinglass dissolved in a coffee-
cup of warm water, one tablespoon of butter, one tea-
spoon of salt, and one of pepper, one of powdered cloves,
or a nutmeg grated. Mix well together with two eggs✪ Beef or Veal Loaf ;
bake one hour. This will slice well when cold.
PEESEEVED BEEF.
Mrs. Carter.
For preserving one hundred pounds beef : Six pounds
salt, two ounces salt-petre, two tablespoons soda, two
pounds sugar, four gallons water✪ Preserved Beef; mix well together;
sprinkle the bottom of the barrel with salt ; put in the
beef with very little salt between each layer ; pour over
the brine and put on a weight to keep all well covered*
TO CORN BEEF,
Mrs. A. M. Gibbs. ✪ To Corn Beef
Page 44 · 10 recipe records on this page
Presented as published in 1896. 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
Take a piece of beef four or five inches thick, and with a small knife make small holes entirely through it at small distances apart. Then take strips of fat salt pork, roll them in pepper and cloves. Lay on a pan, cover closely, and put over in a steamer, and steam for three hours. When done thicken the gravy in the pan with a little flour. This is excellent when eaten as cold meat.
MOCK DUCK.
Mrs. C. C. Stratton, Evanston.
Take the round of beef steak, salt and pepper either side; prepare bread or crackers with oysters or without, as for stuffing a turkey ; lay your stuffing on the meat; sew up and roast about an hour; and if you do not see the wings and legs you will think you have roast duck.
BEEF OMELET.
Mrs. S. B. Adams.
Four pounds of round beef, uncooked, chopped fine; »ix eggs beaten together ; five or six soda crackers rolled fine, little butter and suet, pepper, salt and sage, if you choose ; make two loaves, roll in cracker ; bake about an hour ; slice when cold.
SPICED BEEF.
Mrs. E. R. Harmon.
Four pounds of round of beef chopped fine; take from it all fat; add to it three dozen small crackers rolled fine, four eggs, one cup of milk, one tablespoon ground mace, two tablespoons of black pepper, one tablespoon melted butter ; mix well and put in any tin pan that it will just fill, packing it well * baste with butter and water, and bake two hours in a slow oven.
MEAT FEOM SOUP BONES.
Mrs. DeForest, Freeport.
Before thickening the soup or putting in the vegetables, take out a large bowl of the liquor ; take the meat from the bones, chop it fine, season with catsup and spices ; pour over the liquor, which should be thick enough to jelly when cold ; put into moulds and serve cold in slices.
BEEF CKOQUETTES.
Mrs. J. B. R.
Chop fine some cold beef ; beat two eggs and mix with the meat and add a little milk, melted butter, and salt and pepper. Make into rolls and fry.
TO BOIL CORNED BEEF.
Mrs. A. W. D.
Put the meat in cold water ; boil from five to six hours, then take out the bones ; wrap it tightly in a towel ; put on ice, with a weight to press it.
BEEF OE YEAL LOAF.
Three pounds of meat chopped fine with one-fourth of a pound of salt pork, six Boston crackers powdered fine, one sheet of Cooper's isinglass dissolved in a coffeecup of warm water, one tablespoon of butter, one teaspoon of salt, and one of pepper, one of powdered cloves, or a nutmeg grated. Mix well together with two eggs ; bake one hour. This will slice well when cold.
PEESEEVED BEEF.
Mrs. Carter.
For preserving one hundred pounds beef : Six pounds salt, two ounces salt-petre, two tablespoons soda, two pounds sugar, four gallons water; mix well together; sprinkle the bottom of the barrel with salt ; put in the beef with very little salt between each layer ; pour over the brine and put on a weight to keep all well covered*
TO CORN BEEF,
Mrs. A. M. Gibbs.
Records on this page
A La Mode BeefMock DuckBeef OmeletBeef OmeletSpiced BeefBeef CroquettesTo Boil Corned BeefBeef or Veal LoafPreserved BeefTo Corn Beef