Ingredients : — | lb. Beef Skirt, or
10 ozs. Beef Skirt and \
2 ozs. Bullock’s Kidney. (
\ teaspoonful Salt.
| teaspoonful Pepper.
1 table-spoonful Flour.
| Seasoning.
lb. Fleur.
2 ozs. Dripping.
| teaspoonful Baking Powder.
1 pinch Salt.
| gill Water✪ Meat Pie.
Method : — Cut the meat into small pieces ; mix the seasoning on a plate ; dip the meat in
it ; place it in a pie-dish ; pour in a gill of cold water. Put the flour, baking powder, and salt
into a basin ; mix all together ; rub the dripping into the flour ; mix into a stiff paste with the
water. Flour the board and rolling pin ; roll out ^ inch thick. Grease the edges of the dish ;
line with some narrow strips of paste ; wet the edges ; put on the top ; press it down. Trim the
edges neatly, and draw them up with the back of a knife. Make a hole in the top ; ornament
according to fancy. Bake about 1 hour. Flaky paste may be used.
Time, 1| hour.
(17)
BEEF TEA (QUICK).
Ingredients : — | lb. of Gravy Beef.
| pint of Water.
A little Salt✪ Beef Tea (Quick).
Method : — Take the beef and cut it up very fine, removing all the skin and fat. Put it in
a basin with the water : let it stand | hour ; pour it into a saucepan with the water and let it
be twenty minutes in getting hot. Kemove it before simmering point, or the albumen will be
hardened. Stir nearly all the time, then strain it off into a cup.
Time, | hour.
> 18
(18)
CORNISH PASTIES.
Ingredients : — ]- lb. of Buttock Steak.
| lb. of Potatoes.
1 small Onion.
| teaspoonful of Salt.
A pinch of Pepper,
i lb. of Flour.
3 ozs. of Dripping.
| teaspoonful Baking Powder.
A pinch of Salt.
I gill of Cold Water.
Method : — Cut the meat into small pieces. Peel, wash, and parboil the potatoes and peel
the onion. Cut the potatoes into small pieces and mince the onion. Put the flour, baking
powder and salt into a basin ; mix all together, rub in the dripping. Mix into a stiff paste
with the water. Roll out ^ inch thick. Cut into rounds. Place a portion of meat, potato
and onion on each round ; sprinkle with salt and pepper. Wet the edges, press them together.
Make a frill on the top. Place on a greased baking tin. Bake £ hour.
Time, 1 hour.
(19)
RAGOUT OF BEEF.
Ingredients : — 1 lb. of Beef Pieces.
| pt. of Cold Water.
3 large Onions.
1 teaspoonful of Salt.
| teaspoonful of Pepper.
1 teaspoonful of Parsley (chopped).
\ teaspoonful of Herbs (chopped)✪ Ragout of Beef.
Method : — Peel and cut the onions into rings. Cut the meat in squares, put them in a
stewpan, add all the other ingredients, and then the water ; let all simmer for 2 hours ; stir
] 9'
sometimes to prevent burning. Turn on to a hot dish and serve. The gravy may be thickened
with a teaspoonful of cornflour, arrowroot or flour ; whichever is used must be mixed into a
smooth paste before being added to the gravy ; it must then be boiled gently for 3 minutes and
stirred all the time to prevent the flour burning or the gravy from being lumpy. Cold beef
might be used ; it takes less time to cook, but the gravy is not so nice. Half an ounce of rice
or pearl barley makes a nice thickening for the Ragout. Either of these must be put into the
stewpan with the other ingredients.
Time, 2^ hours.
(20)
BEEF OLIVES.
Ingredients : — 14 lb. of Beef Steak.
2 ozs. of Suet.
3 ozs. of Bread Crumbs.
1 teaspoonful of chopped Parsley.
| teaspoonful Mixed Herbs.
\ teaspoonful of Salt.
| teaspoonful of Pepper.
A pinch of grated Nutmeg. ✪ Beef Olives
Page 6 · 10 recipe records on this page
Presented as published in 1890. 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
Ingredients : — | lb. Beef Skirt, or
10 ozs. Beef Skirt and \ 2 ozs. Bullock’s Kidney. ( \ teaspoonful Salt.
| teaspoonful Pepper.
1 table-spoonful Flour.
| Seasoning.
lb. Fleur.
2 ozs. Dripping.
| teaspoonful Baking Powder.
1 pinch Salt.
| gill Water.
Method : — Cut the meat into small pieces ; mix the seasoning on a plate ; dip the meat in it ; place it in a pie-dish ; pour in a gill of cold water. Put the flour, baking powder, and salt into a basin ; mix all together ; rub the dripping into the flour ; mix into a stiff paste with the water. Flour the board and rolling pin ; roll out ^ inch thick. Grease the edges of the dish ; line with some narrow strips of paste ; wet the edges ; put on the top ; press it down. Trim the edges neatly, and draw them up with the back of a knife. Make a hole in the top ; ornament according to fancy. Bake about 1 hour. Flaky paste may be used.
Time, 1| hour.
(17)
BEEF TEA (QUICK).
Ingredients : — | lb. of Gravy Beef.
| pint of Water.
A little Salt.
Method : — Take the beef and cut it up very fine, removing all the skin and fat. Put it in a basin with the water : let it stand | hour ; pour it into a saucepan with the water and let it be twenty minutes in getting hot. Kemove it before simmering point, or the albumen will be hardened. Stir nearly all the time, then strain it off into a cup.
Time, | hour.
> 18 (18)
CORNISH PASTIES.
Ingredients : — ]- lb. of Buttock Steak.
| lb. of Potatoes.
1 small Onion.
| teaspoonful of Salt.
A pinch of Pepper, i lb. of Flour.
3 ozs. of Dripping.
| teaspoonful Baking Powder.
A pinch of Salt.
I gill of Cold Water.
Method : — Cut the meat into small pieces. Peel, wash, and parboil the potatoes and peel the onion. Cut the potatoes into small pieces and mince the onion. Put the flour, baking powder and salt into a basin ; mix all together, rub in the dripping. Mix into a stiff paste with the water. Roll out ^ inch thick. Cut into rounds. Place a portion of meat, potato and onion on each round ; sprinkle with salt and pepper. Wet the edges, press them together. Make a frill on the top. Place on a greased baking tin. Bake £ hour.
Time, 1 hour.
(19)
RAGOUT OF BEEF.
Ingredients : — 1 lb. of Beef Pieces.
| pt. of Cold Water.
3 large Onions.
1 teaspoonful of Salt.
| teaspoonful of Pepper.
1 teaspoonful of Parsley (chopped).
\ teaspoonful of Herbs (chopped).
Method : — Peel and cut the onions into rings. Cut the meat in squares, put them in a stewpan, add all the other ingredients, and then the water ; let all simmer for 2 hours ; stir
] 9'
sometimes to prevent burning. Turn on to a hot dish and serve. The gravy may be thickened with a teaspoonful of cornflour, arrowroot or flour ; whichever is used must be mixed into a smooth paste before being added to the gravy ; it must then be boiled gently for 3 minutes and stirred all the time to prevent the flour burning or the gravy from being lumpy. Cold beef might be used ; it takes less time to cook, but the gravy is not so nice. Half an ounce of rice or pearl barley makes a nice thickening for the Ragout. Either of these must be put into the stewpan with the other ingredients.
Time, 2^ hours.
(20)
BEEF OLIVES.
Ingredients : — 14 lb. of Beef Steak.
2 ozs. of Suet.
3 ozs. of Bread Crumbs.
1 teaspoonful of chopped Parsley.
| teaspoonful Mixed Herbs.
\ teaspoonful of Salt.
| teaspoonful of Pepper.
A pinch of grated Nutmeg.
Records on this page
Flaky PasteSausage PollsCornish PastiesGoblet PieMeat PieBeef Tea (Quick)Ragout of BeefBeef OlivesSavoury CodFish Cakes