Wipe and trim the meat and cut it in small square pieces. Chop the onions and peel and cut the tomatoes in small pieces. Put the oil or butter into a saucepan, when hot put in the chopped onion and cook for a few minutes over the fire. Add the meat, season with pepper, salt, and the chopped pickles, and continue the cooking for about 20 minutes, stirring frequently. Wash the rice and blanch it by putting it into a saucepan with cold water to cover it, bringing it to the boil and straining. Add it to the meat with the stock and tomatoes and simmer all together until the meat is tender, being careful to stir the contents of the saucepan now and again. Serve very hot. Time to cook, 1| to 2 hours in all. Sufficient for 4 or 5 persons. Probable cost. Is. Gd. 839. Beef as Mock Hare 1 lb. stewing beef. 2 oz. bacon. 1 oz. flour. J pt. stock. A bunch of herbs. Rind and juice of \ lemon. 1 dessert-sp. red-currant i glass port wine. 1 onion stuck with 4 cloves. 1 dessert-sp. chopped capers or pickles. Forcemeat balls. Salt. Pepper✪ Beef as Mock Hare. Wipe the meat, cut it in neat pieces about an inch square, and toss these in flour with a little pepper and salt. Cut the bacon in dice, put it into a stewpan and fry it for a few minutes. Then add the meat and stir it over the fire until nicely browned. Pour in the stock, and add the bunch of herbs, grated lemon rind, and onion stuck with cloves. Now put the lid on the pan and stew all very slowly until the meat is tender. A few minutes before serving, add the wine, lemon juice, red-currant jelly, and chopped pickles or capers. When ready, lift the meat on to a hot dish, strain the gravy over, and garnish with small forcemeat balls (Recipe 1288). Notes.— Shin of beef may be used for this, but it will require a longer time to cook. The stew may be cooked in the oven instead of oil the top of the stove, or turned into a jar after the meat is , SIMPLE AND SAVOURY MEAT DISHES browned and steamed, when it will require less attention. Time to stew, 1£ to 2 hours. Sufficient for 3 or 4 persons. Probable cost, Is. 10& 840. Stuffed Roll of Beef 1 J lbs. tender steak. Seasoning. Veal stuffing. A little flour. 1 table-sp. dripping or bacon fat. 3 gills stock. A glass sherry✪ Stuffed Roll of Beef. Choose a nice tender piece of steak and have it cut in one slice, and rather less than half an inch in thickness. Wipe the meat, removing the skin and any superfluous fat. Lay it on a board and beat it out slightly with a cutlet bat or rolling- pin. Then trim it, season well with pepper and salt, and lay any good trimmings in the centre, or over the thinner pieces of the meat. Prepare some veal stuffing according to Recipe 1281, lay it in the centre of the meat, roll up and bind round with tape. Now coat this roll with flour in order to make it very dry. Melt the dripping or bacon fat in a stewpan, when smoking hot put in the meat and turn it over and over until brown on all sides. Then pour in about 3 gills of good stock, or enough to about half cover the meat. Put the lid on the pan and stew very slowly until the meat is tender. The meat should be turned over once or twice during the cooking. When ready, lift the meat on to a hot dish, remove the thread or tape, and keep it warm. Mix a tea-spoonful of flour with the sherry, add it to the gravy in the saucepan, and stir until boiling.

AI-modernized reading of the original text

Wipe and trim the meat and cut it in small square pieces. Chop the onions and peel and cut the tomatoes in small pieces. Put the oil or butter into a saucepan, when hot put in the chopped onion and cook for a few minutes over the fire. Add the meat, season with pepper, salt, and the chopped pickles, and continue the cooking for about 20 minutes, stirring frequently. Wash the rice and blanch it by putting it into a saucepan with cold water to cover it, bringing it to the boil and straining. Add it to the meat with the stock and tomatoes and simmer all together until the meat is tender, being careful to stir the contents of the saucepan now and again. Serve very hot. Time to cook, 1| to 2 hours in all. Sufficient for 4 or 5 persons. Probable cost. Is. Gd. 839. Beef as Mock Hare 1 lb. stewing beef. 2 oz. bacon. 1 oz. flour. J pt. stock. A bunch of herbs. Rind and juice of \ lemon. 1 dessert-sp. red-currant i glass port wine. 1 onion stuck with 4 cloves. 1 dessert-sp. chopped capers or pickles. Forcemeat balls. Salt. Pepper. Wipe the meat, cut it in neat pieces about an inch square, and toss these in flour with a little pepper and salt. Cut the bacon in dice, put it into a stewpan and fry it for a few minutes. Then add the meat and stir it over the fire until nicely browned. Pour in the stock, and add the bunch of herbs, grated lemon rind, and onion stuck with cloves. Now put the lid on the pan and stew all very slowly until the meat is tender. A few minutes before serving, add the wine, lemon juice, red-currant jelly, and chopped pickles or capers. When ready, lift the meat on to a hot dish, strain the gravy over, and garnish with small forcemeat balls (Recipe 1288). Notes.— Shin of beef may be used for this, but it will require a longer time to cook. The stew may be cooked in the oven instead of oil the top of the stove, or turned into a jar after the meat is , browned and steamed, when it will require less attention. Time to stew, 1£ to 2 hours. Sufficient for 3 or 4 persons. Probable cost, Is. 10& 840. Stuffed Roll of Beef 1 J lbs. tender steak. Seasoning. Veal stuffing. A little flour. 1 table-sp. dripping or bacon fat. 3 gills stock. A glass sherry. Choose a nice tender piece of steak and have it cut in one slice, and rather less than half an inch in thickness. Wipe the meat, removing the skin and any superfluous fat. Lay it on a board and beat it out slightly with a cutlet bat or rollingpin. Then trim it, season well with pepper and salt, and lay any good trimmings in the centre, or over the thinner pieces of the meat. Prepare some veal stuffing according to Recipe 1281, lay it in the centre of the meat, roll up and bind round with tape. Now coat this roll with flour in order to make it very dry. Melt the dripping or bacon fat in a stewpan, when smoking hot put in the meat and turn it over and over until brown on all sides. Then pour in about 3 gills of good stock, or enough to about half cover the meat. Put the lid on the pan and stew very slowly until the meat is tender. The meat should be turned over once or twice during the cooking. When ready, lift the meat on to a hot dish, remove the thread or tape, and keep it warm. Mix a tea-spoonful of flour with the sherry, add it to the gravy in the saucepan, and stir until boiling.

Records on this page

Beef as Mock HareStuffed Roll of Beef

Cookery for every household