Vegetables, as green peppers and carrots, may be added.
HAMBURG STEAK.
1. Add seasonings to the meat: mix thoroughly.
BRAISED BEEF.
1 tb.
1 }/2 lbs. round steak, minced.
1 T. salt.
1/8 T. pepper.
1 T. parsley, finely chopped.
38
CANADIAN COOK BOOK
2. Shape into firm, flat cakes %" thick.
3. Pan-broil.
3 1" pieces
HT.
1 tb.
2 slices.
^T.
f. g.
1 tb.
BEEF STEW.
13^ lbs. tough beef.
1 small onion.
}/^ c. turnip, cut in cubes.
^ c. carrot, cut in cubes.
3 or 4 potatoes, cut in ]/^" slices.
11^ T. salt.
Ys T. pepper.
14. c. flour.
1 qt. water✪ Beef Stew.
1. Wipe the meat, remove fat, cut meat into 1'' pieces.
2. Cover coarser pieces and bone with cold water.
3. Let soak 1 hour, then heat to boiling.
4. Season remainder of meat; roll in flour.
5. Try out fat in frying pan; brown the meat and onion
in the fat.
6. Add meat and onion to the stew; cook below boiling
point 2 hours.
7. At end of first hour add turnip and carrots; add
potatoes 15 minutes lat^r.
8. Remove bones; thicken stock with flour and season-
ings, mixed to a paste with cold water.
9. Cook until thick.
Note. — The amount of liquid should be kept up to
1 quart.
2tb.
f. g.
2/3 tb.
DUMPLINGS.
1 c. flour,
2 T. baking powder.
M T. salt.
1 T. butter.
About c. milk or water✪ Dumplings.
1. Mix and sift flour, baking powder and salt.
2. Cut in the butter.
3. Add milk or water to make a soft dough.
4. Break off small pieces: roll lightly in flour: or roll
out and cut as small tea biscuits.
5. Cook in kettle with stew; set kettle back where stew
will boil very gently, place dumplings on meat and vegetables;
BEEF
39
cover tightly, cook without lifting cover 15 minutes; or
place on floured plate in steamer, steam 20 minutes.
6. Serve on platter, around stew.
MEAT PIE.
1 lb. meat.
}/2 onion.
2 c. boiling water.
4 potatoes.
3 tb. flour.
1 T. salt.
T. pepper✪ Meat Pie.
1. Wipe meat; cut into V pieces.
2. Add onion and boiling water.
3. Pare and cut potatoes into 34 inch slices and add to
meat.
4. Heat to boiling point, then reduce heat and cook
below boiling 30 mins.
5. Mix flour and seasonings to a paste, with cold water;
add to stock to thicken.
6. Turn into a greased baking dish; place an inverted
cup or pie funnel in centre.
7. Cover with rich biscuit dough or pastry.
8. Bake in hot oven.
Note. — If meat is tough, cook to make tender before
adding potatoes.
Cooked meat, as left over beefsteak, may be used:
use stock or gravy in place of boiling water.
ROLLED BRISKET.
1. Place meat in a deep kettle.
2. Add vegetables, cut in pieces (celery, carrot, turnip,
onion).
3. Cover with boiling water; boil 5 minutes.
4. Reduce heat; cook below boiling point 3 to 4 hours.
5. Serve hot or cold.
CORNED BEEF.
1. Wipe meat, tie in shape.
2. Place in kettle, cover with cold water.
3. Heat to boiling point, boil 5 mins., remove scum.
40
CANADIAN COOK BOOK
4. Reduce heat; cook below boiling until tender, 3 to
4 hours.
5. Serve hot or cold.
Note. — If to be pressed, cool slightly in the water in
which it was cooked.
Place in a meat press or in a bowl or crock. Cover and
weight down, leave until cold.
PRESSED TONGUE.
1. Wash tongue thoroughly, trim the root.
2. Cook as Corned Beef.
3. Cool slightly in the water in which it was cooked then
lift out; remove skin.
4. Place in meat press or crock.
Page 11 · 3 recipe records on this page
Presented as published in 1924. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Vegetables, as green peppers and carrots, may be added.
HAMBURG STEAK.
1. Add seasonings to the meat: mix thoroughly.
BRAISED BEEF.
1 tb.
1 }/2 lbs. round steak, minced.
1 T. salt.
1/8 T. pepper.
1 T. parsley, finely chopped.
38
CANADIAN COOK BOOK
2. Shape into firm, flat cakes %" thick.
3. Pan-broil.
3 1" pieces
HT.
1 tb.
2 slices.
^T.
f. g.
1 tb.
BEEF STEW.
13^ lbs. tough beef.
1 small onion.
}/^ c. turnip, cut in cubes.
^ c. carrot, cut in cubes.
3 or 4 potatoes, cut in ]/^" slices.
11^ T. salt.
Ys T. pepper.
14. c. flour.
1 qt. water.
1. Wipe the meat, remove fat, cut meat into 1'' pieces.
2. Cover coarser pieces and bone with cold water.
3. Let soak 1 hour, then heat to boiling.
4. Season remainder of meat; roll in flour.
5. Try out fat in frying pan; brown the meat and onion
in the fat.
6. Add meat and onion to the stew; cook below boiling
point 2 hours.
7. At end of first hour add turnip and carrots; add
potatoes 15 minutes lat^r.
8. Remove bones; thicken stock with flour and season-
ings, mixed to a paste with cold water.
9. Cook until thick.
Note. — The amount of liquid should be kept up to
1 quart.
2tb.
f. g.
2/3 tb.
DUMPLINGS.
1 c. flour,
2 T. baking powder.
M T. salt.
1 T. butter.
About c. milk or water.
1. Mix and sift flour, baking powder and salt.
2. Cut in the butter.
3. Add milk or water to make a soft dough.
4. Break off small pieces: roll lightly in flour: or roll
out and cut as small tea biscuits.
5. Cook in kettle with stew; set kettle back where stew
will boil very gently, place dumplings on meat and vegetables;
BEEF
39
cover tightly, cook without lifting cover 15 minutes; or
place on floured plate in steamer, steam 20 minutes.
6. Serve on platter, around stew.
MEAT PIE.
1 lb. meat.
}/2 onion.
2 c. boiling water.
4 potatoes.
3 tb. flour.
1 T. salt.
T. pepper.
1. Wipe meat; cut into V pieces.
2. Add onion and boiling water.
3. Pare and cut potatoes into 34 inch slices and add to
meat.
4. Heat to boiling point, then reduce heat and cook
below boiling 30 mins.
5. Mix flour and seasonings to a paste, with cold water;
add to stock to thicken.
6. Turn into a greased baking dish; place an inverted
cup or pie funnel in centre.
7. Cover with rich biscuit dough or pastry.
8. Bake in hot oven.
Note. — If meat is tough, cook to make tender before
adding potatoes.
Cooked meat, as left over beefsteak, may be used:
use stock or gravy in place of boiling water.
ROLLED BRISKET.
1. Place meat in a deep kettle.
2. Add vegetables, cut in pieces (celery, carrot, turnip,
onion).
3. Cover with boiling water; boil 5 minutes.
4. Reduce heat; cook below boiling point 3 to 4 hours.
5. Serve hot or cold.
CORNED BEEF.
1. Wipe meat, tie in shape.
2. Place in kettle, cover with cold water.
3. Heat to boiling point, boil 5 mins., remove scum.
40
CANADIAN COOK BOOK
4. Reduce heat; cook below boiling until tender, 3 to
4 hours.
5. Serve hot or cold.
Note. — If to be pressed, cool slightly in the water in
which it was cooked.
Place in a meat press or in a bowl or crock. Cover and
weight down, leave until cold.
PRESSED TONGUE.
1. Wash tongue thoroughly, trim the root.
2. Cook as Corned Beef.
3. Cool slightly in the water in which it was cooked then
lift out; remove skin.
4. Place in meat press or crock.