Australian Beef (a la Mode).— Take
two pounds of Australian beef, cut into pieces
about the size of a walnut, and roll in flom-.
IMelt the drij^ping which is with it in the tin,
and mix with it very smoothly two table-
spoonfuls of ground rice, and one pint and a
half of nicely-flavoured stock. Add two bay-
leaves, seven black peppercorns, a salt-spoonful
of salt, a dessert-spoonful of mushroom ketchup,
and an onion with foui- cloves stuck in it✪ Australian Beef (a la Mode). Let
all boil \ip together; then simmer gently for
twenty minutes. Strain the liquid, return it
to the saucepan, and coloiu- it with a little
browning; or if this is not at hand, put
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two or three lumps of sugar into an iron
spoon, and melt them over the fire until the
sugar is a dark brown — not black. Dissolve
this in a little boiling water, and add it to the
gravy, which ought to be a rich bro'W'n coloui"
and as thick as cream. Put in the pieces of
meat, let them simmer for three or foui- minutes,
and serve on a hot dish. Time, one hour.
Probable cost. Is. 6d. Suiiicient for four
persons.
Australian Beef, Cold.— The bull's-
head knife is the best for opening the tins of
Australian meat. Make a hole -Rith the sharp
point about half an inch from the top. Put the
sharp end of the knife into the hole and work
round until the top of the tin is taken com-
pletely off. Turn the meat out firm into the
dish. Remove every particle of di'ipping and
jeUy, and serve with salad, pickles, and mashed
potatoes. The dripping may be clarified, and
used for frjdng or making plain pastry, and the
jelly is a viiluable addition to stock or beef -tea.
Sufficient, one two-pound tin for four persons.
Probable cost. Is. to Is. 4d.
Aiistralian Beef CoUops.— Mince finely
one pound of Australian beef. Place a iDiece of
butter the size of an egg in a saucepan, and
when melted fry in it one onion chopped small,
till it is lightly browned. Then add a cupful of
nicely-flavoured stock, the juice of a lemon, a
tea-spoonful of mushi-oom ketchup, and pepper
and- salt to taste✪ Australian Beef Collops. Let all simmer together for
a few minutes, then serve in a hot dish -w-ith
.sippets of toast. Probable cost, Is. Sufficient
for three or foiu- persons.
Australian Beef, Curried.— Melt a
l^iecc of butter the size of a large egg in a
saucepan, and place in it half a Spanish onion
.sliced. Fry it to a light brown; then add a
soui' apple, finely minced, and a cupful of
nicely-tiavourcd stock. Work in very smoothly
a table-spoonful of curry paste. Let all boil
together, stining all the time, for three or
four minutes, press the sauce through a sieve,
and add square pieces of Australian beef
dredged with flour. Simmer five nunutes
longer, during which time the meat must
be covered with the gi'avy. Serve -^-ith a
border of boiled rice round the flish, and the
meat and gravy in the middle. Time to pre-
pare, ten minutes. Allow the contents of
a two-pound tin for six people. Probable cost.
Is. 8d.
Australian Beef Mould.— Prepare one
pound of beef in the same way as for rissoles,
omitting the egg and bread-crumbs. Put it
into a well-oiled mould, tie it in a cloth, and
steam it for an hour. Turn out on a hot dish,
and pour good gravy round it. Probable cost,
lOd. Sufficient for four persons. ✪ Australian Beef, Curried
Page 185 · 4 recipe records on this page
Presented as published in 1892. 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
Australian Beef (a la Mode).— Take two pounds of Australian beef, cut into pieces about the size of a walnut, and roll in flour. Melt the dripping which is with it in the tin, and mix with it very smoothly two tablespoonfuls of ground rice, and one pint and a half of nicely-flavoured stock. Add two bayleaves, seven black peppercorns, a salt-spoonful of salt, a dessert-spoonful of mushroom ketchup, and an onion with foui- cloves stuck in it. Let all boil up together; then simmer gently for twenty minutes. Strain the liquid, return it to the saucepan, and colour it with a little browning; or if this is not at hand, put
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two or three lumps of sugar into an iron spoon, and melt them over the fire until the sugar is a dark brown — not black. Dissolve this in a little boiling water, and add it to the gravy, which ought to be a rich brown colour and as thick as cream. Put in the pieces of meat, let them simmer for three or four minutes, and serve on a hot dish. Time, one hour. Probable cost. Is. 6d. Suiiicient for four persons.
Australian Beef, Cold.— The bullhead knife is the best for opening the tins of Australian meat. Make a hole with the sharp point about half an inch from the top. Put the sharp end of the knife into the hole and work round until the top of the tin is taken completely off. Turn the meat out firm into the dish. Remove every particle of dripping and jelly, and serve with salad, pickles, and mashed potatoes. The dripping may be clarified, and used for frjdng or making plain pastry, and the jelly is a valuable addition to stock or beef-tea. Sufficient, one two-pound tin for four persons. Probable cost. Is. to Is. 4d.
Australian Beef Collops.— Mince finely one pound of Australian beef. Place a piece of butter the size of an egg in a saucepan, and when melted fry in it one onion chopped small, till it is lightly browned. Then add a cupful of nicely-flavoured stock, the juice of a lemon, a tea-spoonful of mushroom ketchup, and pepper and salt to taste. Let all simmer together for a few minutes, then serve in a hot dish with sippets of toast. Probable cost, Is. Sufficient for three or foiu- persons.
Australian Beef, Curried.— Melt a
piece of butter the size of a large egg in a saucepan, and place in it half a Spanish onion sliced. Fry it to a light brown; then add a soui' apple, finely minced, and a cupful of nicely-flavoured stock. Work in very smoothly a table-spoonful of curry paste. Let all boil together, stining all the time, for three or four minutes, press the sauce through a sieve, and add square pieces of Australian beef dredged with flour. Simmer five nunutes longer, during which time the meat must be covered with the gi'avy. Serve with a border of boiled rice round the dish, and the meat and gravy in the middle. Time to prepare, ten minutes. Allow the contents of a two-pound tin for six people. Probable cost. Is. 8d.
Australian Beef Mould.— Prepare one pound of beef in the same way as for rissoles, omitting the egg and bread-crumbs. Put it into a well-oiled mould, tie it in a cloth, and steam it for an hour. Turn out on a hot dish, and pour good gravy round it. Probable cost, lOd. Sufficient for four persons.
Records on this page
Australian Beef (a la Mode)Australian Beef CollopsAustralian Beef, CurriedAustralian Beef Mould