guests. Leave in pickle for about 8 days. The
quantity mentioned in this recipe is for a rump of beef
of about eight to ten poimds. Naturally you can make
half the quantity of pickle for a small piece of beef or
more for a larger joint, and the beef should be boiled and
served with small suet dumplings and onions, carrots and
turnips.
¥
BRAISED ROLL OF BEEF
FLAMANDE
Take a piece of sirloin of beef, about ten pounds,
well covered with fat. Bone it, leaving the
fillet adhering to the upper part ; lard it with pieces of
larding bacon, cut about a quarter of an inch square
and four inches long; then roll the beef up closely,
fasten it round with strong string so as to secure its
shape. Break up the bones, place them with the
trimmings at the bottom of the braising-pan, then
place the roll of beef on the bones. Garnish with two
carrots, four onions, a clove stuck in each, a faggot of
parsley, bay leaf, and thyme. When fried a little, wet
with one bottle of sherry, two glasses of brandy, one
pint of good stock. Place the cover on the pan, and
let all cook gently for about three hours, or until it is
tender. When done, remove the beef to its dish, strain
off the liquor, removing all fat. Reduce this to one
half, add two large tablespoonsful of Espagnol sauce✪ Braised Roll of Beef Flamande,
and serve with vegetables. This dish is equally good
cold as hot.
114
MEAT
LONG FILLET OF LARDED BEEF
rilAKE a long fillet of tender beef, free it from fat.
Take away the upper skin off one side with a
sharp knife, and lard it with strips of larding bacon.
Tie it round with some thin string to keep it firm.
Place in a long braiser with a little fat, carrot, and
onion. Let this fry for a little while, then place it in
the oven with about one quart of good stock✪ Long Fillet of Larded Beef poured
over it. Leave the lid off the pan until the fillet gets
nicely browned, basting it often. When sufficiently
cooked, remove the fillet and, if it is served hot, use its
liquor as gravy, removing all grease and adding two
tablespoonsful of Espagnol sauce. Strain this before
serving, placing round the fillet some cooked vegetables,
nicely trimmed. If served cold, some horse-radish sauce
should be sent up in a sauce-boat.
DEER’S PUDDING
Blair Castle Recipe
Take some deer’s skins and wash in water and a
very little salt, turning the skins inside out to
be thoroughly cleansed, but not removing the fat which
adheres to the insides of the skins. Take a large cupful of
finely chopped venison or beef suet, a handful of coarse
oatmeal and a little finely chopped onion to season, also
salt and pepper✪ Deer's Pudding. Fill the skins and prick well with a
needle to prevent bursting. Boil for three-quarters of
115
THE DUDLEY RECIPES
an hour, then brown in a saute pan with some hot fat,
or grill for fifteen minutes and serve very hot.
¥
BLACK PUDDING
A Scotch Recipe ✪ Black Pudding
Page 37 · 4 recipe records on this page
Presented as published in 1909. 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
guests. Leave in pickle for about 8 days. The quantity mentioned in this recipe is for a rump of beef of about eight to ten pounds. Naturally you can make half the quantity of pickle for a small piece of beef or more for a larger joint, and the beef should be boiled and served with small suet dumplings and onions, carrots and turnips.
¥
BRAISED ROLL OF BEEF FLAMANDE
Take a piece of sirloin of beef, about ten pounds, well covered with fat. Bone it, leaving the fillet adhering to the upper part ; lard it with pieces of larding bacon, cut about a quarter of an inch square and four inches long; then roll the beef up closely, fasten it round with strong string so as to secure its shape. Break up the bones, place them with the trimmings at the bottom of the braising-pan, then place the roll of beef on the bones. Garnish with two carrots, four onions, a clove stuck in each, a faggot of parsley, bay leaf, and thyme. When fried a little, wet with one bottle of sherry, two glasses of brandy, one pint of good stock. Place the cover on the pan, and let all cook gently for about three hours, or until it is tender. When done, remove the beef to its dish, strain off the liquor, removing all fat. Reduce this to one half, add two large tablespoonsful of Espagnol sauce, and serve with vegetables. This dish is equally good cold as hot.
LONG FILLET OF LARDED BEEF
TAKE a long fillet of tender beef, free it from fat.
Take away the upper skin off one side with a sharp knife, and lard it with strips of larding bacon. Tie it round with some thin string to keep it firm. Place in a long braiser with a little fat, carrot, and onion. Let this fry for a little while, then place it in the oven with about one quart of good stock poured over it. Leave the lid off the pan until the fillet gets nicely browned, basting it often. When sufficiently cooked, remove the fillet and, if it is served hot, use its liquor as gravy, removing all grease and adding two tablespoonsful of Espagnol sauce. Strain this before serving, placing round the fillet some cooked vegetables, nicely trimmed. If served cold, some horse-radish sauce should be sent up in a sauce-boat.
DEER’S PUDDING
Blair Castle Recipe
Take some deer’s skins and wash in water and a very little salt, turning the skins inside out to be thoroughly cleansed, but not removing the fat which adheres to the insides of the skins. Take a large cupful of finely chopped venison or beef suet, a handful of coarse oatmeal and a little finely chopped onion to season, also salt and pepper. Fill the skins and prick well with a needle to prevent bursting. Boil for three-quarters of
an hour, then brown in a saute pan with some hot fat, or grill for fifteen minutes and serve very hot.
¥
BLACK PUDDING
A Scotch Recipe
Records on this page
Braised Roll of Beef FlamandeLong Fillet of Larded BeefDeer's PuddingBlack Pudding