Cut up about 2 lb. of beefsteak into neat
pieces, and fry these till nicely browned in clari-
fied dripping. Take out the steak, fry 3 onions,
3 carrots, and 2 turnips (all cut into dice) in the
fat. Then put the meat and vegetables into a sauce-
pan, and cover with | pint of water, or more if
necessary, and let it all simmer gently for 2£ to 3
hours. Just before it is ready, skim well, season
with salt and pepper, add a tablespoonful of
ketchup and thicken with 1 tablespoonful of flour✪ Stewed Steak,
previously mixed in cold water. Then boil up for
a minute or two, and serve very hot.
Beef Olives (Hot or Cold).
Cut slices of beef either from the lean part of
the shin or from the silver side (if the former it
should be hung for a few days), about 1| to 2
inches broad ; sprinkle each of the strips with
either minced ham, bacon or veal stuffing
flavoured with 2 or 3 drops of anchovy, season
with pepper and salt, roll up tightly, and fasten
securely both ends with a piece of thread, which
must of course be taken away before they are
served. Lay the olives in a shallow stewpan,
50
CASSEROLES, STEWS, ETC.
cover with clear brown gravy or stock, and cook
gently for half an hour or more. Lift them out,
add a teaspoonful of Lemco✪ Beef Olives to the gravy, and
sauce to flavour it, and pour this over the olives.
They can also be eaten cold, in which case a
little brown glaze must be added to the gravy,
and before this quite sets, coat each of the
olives rather thickly with this, and garnish
prettily with sliced beetroot or any salad to
taste. Underdone beef can be used up, but in
this case of course the olives are only reheated,
and not cooked again.
5i
CHAPTER V
RECHAUFFES, HASHES, ETC.
To be able to prepare nice little dishes from
the remains of a cold, joint, instead of sending it
up cold is an art which the cook should achieve,
for the using up, in a dainty form, of what are
often contemptuously called “ scraps ” is a tre-
mendous factor in keeping down the butcher’s
bill. If only it could be impressed on people
that a rechauffe by no means entails a twice-
cooked dish, and one that consequently has
had all the goodness drawn out of it, a great
deal more variety in the daily bill of fare would
be attained.
Hashes are really cooked meat which has been
soaked in its proper sauce or gravy and then
allowed to simmer in this until quite hot ; granted
attention to this, there would at once be an end
52
RECHAUFFES, HASHES, ETC.
to that fearful thing called, out of politeness,
a “ hash,” which in one sense it certainly is.
With rechauffes of all kinds carefully remove
all skin, gristle, and browned parts, and most
of the fat, using these trimmings and all bones
and some vegetables to make the stock. Never
allow your cook on any consideration to boil
or stew meat again which has already been once
cooked.
Strictly speaking, salmis of game or duck
should be made with specially cooked birds,
but in practice excellent results are obtained
by using up the remains of birds in the way
described for hash, only using the particular
Salmi Sauce to heat it in. Then again there is
the fricassee of poultry, in which case the bird,
or remains of a bird, is cut into neat joints, and
served usually with a white sauce.
Once-cooked meat can also be used for a curry,
provided the sauce is made first, and is rich,
and the meat is allowed to soak in it.
Page 14 · 2 recipe records on this page
Presented as published in 1905. 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
Cut up about 2 lb. of beefsteak into neat pieces, and fry these till nicely browned in clarified dripping. Take out the steak, fry 3 onions, 3 carrots, and 2 turnips (all cut into dice) in the fat. Then put the meat and vegetables into a saucepan, and cover with | pint of water, or more if necessary, and let it all simmer gently for 2£ to 3 hours. Just before it is ready, skim well, season with salt and pepper, add a tablespoonful of ketchup and thicken with 1 tablespoonful of flour, previously mixed in cold water. Then boil up for a minute or two, and serve very hot.
Beef Olives (Hot or Cold).
Cut slices of beef either from the lean part of the shin or from the silver side (if the former it should be hung for a few days), about 1| to 2 inches broad ; sprinkle each of the strips with either minced ham, bacon or veal stuffing flavoured with 2 or 3 drops of anchovy, season with pepper and salt, roll up tightly, and fasten securely both ends with a piece of thread, which must of course be taken away before they are served. Lay the olives in a shallow stewpan,
cover with clear brown gravy or stock, and cook gently for half an hour or more. Lift them out, add a teaspoonful of Lemco to the gravy, and sauce to flavour it, and pour this over the olives. They can also be eaten cold, in which case a little brown glaze must be added to the gravy, and before this quite sets, coat each of the olives rather thickly with this, and garnish prettily with sliced beetroot or any salad to taste. Underdone beef can be used up, but in this case of course the olives are only reheated, and not cooked again.
CHAPTER V
To be able to prepare nice little dishes from the remains of a cold, joint, instead of sending it up cold is an art which the cook should achieve, for the using up, in a dainty form, of what are often contemptuously called “ scraps ” is a tremendous factor in keeping down the butcher’s bill. If only it could be impressed on people that a rechauffe by no means entails a twicecooked dish, and one that consequently has had all the goodness drawn out of it, a great deal more variety in the daily bill of fare would be attained.
Hashes are really cooked meat which has been soaked in its proper sauce or gravy and then allowed to simmer in this until quite hot ; granted attention to this, there would at once be an end
to that fearful thing called, out of politeness, a “ hash,” which in one sense it certainly is.
With rechauffes of all kinds carefully remove all skin, gristle, and browned parts, and most of the fat, using these trimmings and all bones and some vegetables to make the stock. Never allow your cook on any consideration to boil or stew meat again which has already been once cooked.
Strictly speaking, salmis of game or duck should be made with specially cooked birds, but in practice excellent results are obtained by using up the remains of birds in the way described for hash, only using the particular Salmi Sauce to heat it in. Then again there is the fricassee of poultry, in which case the bird, or remains of a bird, is cut into neat joints, and served usually with a white sauce.
Once-cooked meat can also be used for a curry, provided the sauce is made first, and is rich, and the meat is allowed to soak in it.
Records on this page
Stewed SteakBeef Olives