some butter hot in a frying-pan ; get ready one
pound of collops; they should be cut thinner
than is usual for broiling, and cut two middle-
sized onions into rings. Dust a little pepper✪ Beef Collops, with Onions over
them, and when they are bro^vned cover the
pan closely up till done. This will be in about
ten minutes. Servo hot v/ith a littla oyster
pickle or w-alnut ketchup added to the gravy in
the pan. Time, tlirce minutes to fry, ten to
simmer. Probable cost, Is. 4d. per pound.
Sufficient for two persons.
Beef, Corned. — Lay a large round of beef
into a good pickle. Let it remain for ten days
or more, turning it every day. Put it into a
stewpan with sufficient water to cover it, and
let it boil very gently until it is thoroughly
done. Corned beef is often smoked before it is
boiled. Allow half an hour to the pound after
it has come to a boil. Probable cost, Is. per
pound.
Beef Croquettes (a la Mode).— Cut some
cold roast or boiled beef into dice, three-quarters
of an inch square, and prepare a batter accord-
ing to recipe given for frying batter. Dip the
dice into the batter, and then cover them with
bread-crumbs ; an operation which may be re-
peated two or three times. Then put the dice
into a well-buttered pan, and fry till they get a
rich brown colour. They may be flattened with
a spoon if preferred. Servo with fried parsley✪ Beef Croquettes (a la Mode).
Time to fry, ten minutes.
Beef, Curried. — Cut an onion and haK a
baking apple, peeled and cored, into very small
pieces, and fry them in a saucepan for two or
thi'oe minutes. Add a pomid of cold roast or
boiled beef cut into thin slices, fry the meat,
and pour over it half a pint of water in which
has been stirred a tea-spoonful of curry powder✪ Beef, Curried,
and simmer for ten minutes. Serve with boiled
rice in a separate dish.
Beef Dripping. — This should be removed
from the pan as it drips from the meat, taking
care to keep sufficient to baste with. When
dripping remains in the pan during the whole
process of cooking a joint it not only becomes
discoloured and unfit for use, but it is wasteful
in the highest degree to expose it to the action
of a hot fire. Dripping should be placed in a
basin and cleared from all impurities by means
of boihng water thrown upon it. \Vhen cold,
make a hole, pour out the water, and turn the
dripping down side uppermost on a dish ; re-
move the dirt which will be found adhering to
the bottom, and put the dripping by for use.
Lf necessary, it may be returned to the basin to
get another cleansing with boiling water.
Clarify into jars for general use. It will b^'
found good enough for any frying or stewing
purpose to wliich butter is applied.
Beef, Dutetl. — Take ten pounds of the
buttock of beef without fat, rub it well with
broNvn sugar, and allow it to lie five or six
hours, turning frequently during the time. Put
the beef into an earthenware pan. Press into it
a small table-spoonful of saltpetre mixed with
three table-spoonfuls of salt, and rub and turn
every day for a fortnight. Then put it into a
coarse cloth under a cheese-press for twenty-
four hours, and dry in a chimney. When boiled
it should be put into a cloth. Probable cost,
lOd. to Is. per pound.
Beef, Dutch, or Hung.— Rub into twelve
Page 215 · 3 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
some butter hot in a frying-pan ; get ready one pound of collops; they should be cut thinner than is usual for broiling, and cut two middlesized onions into rings. Dust a little pepper over them, and when they are browned cover the pan closely up till done. This will be in about ten minutes. Servo hot with a little oyster pickle or walnut ketchup added to the gravy in the pan. Time, three minutes to fry, ten to simmer. Probable cost, Is. 4d. per pound. Sufficient for two persons.
Beef, Corned. — Lay a large round of beef into a good pickle. Let it remain for ten days or more, turning it every day. Put it into a stewpan with sufficient water to cover it, and let it boil very gently until it is thoroughly done. Corned beef is often smoked before it is boiled. Allow half an hour to the pound after it has come to a boil. Probable cost, Is. per pound.
Beef Croquettes (a la Mode).— Cut some cold roast or boiled beef into dice, three-quarters of an inch square, and prepare a batter according to recipe given for frying batter. Dip the dice into the batter, and then cover them with bread-crumbs ; an operation which may be repeated two or three times. Then put the dice into a well-buttered pan, and fry till they get a rich brown colour. They may be flattened with a spoon if preferred. Servo with fried parsley. Time to fry, ten minutes.
Beef, Curried. — Cut an onion and haK a baking apple, peeled and cored, into very small pieces, and fry them in a saucepan for two or three minutes. Add a pomid of cold roast or boiled beef cut into thin slices, fry the meat, and pour over it half a pint of water in which has been stirred a tea-spoonful of curry powder, and simmer for ten minutes. Serve with boiled rice in a separate dish.
Beef Dripping. — This should be removed from the pan as it drips from the meat, taking care to keep sufficient to baste with. When dripping remains in the pan during the whole process of cooking a joint it not only becomes discoloured and unfit for use, but it is wasteful in the highest degree to expose it to the action of a hot fire. Dripping should be placed in a basin and cleared from all impurities by means of boiling water thrown upon it. When cold, make a hole, pour out the water, and turn the dripping down side uppermost on a dish ; remove the dirt which will be found adhering to the bottom, and put the dripping by for use. Lf necessary, it may be returned to the basin to get another cleansing with boiling water. Clarify into jars for general use. It will be found good enough for any frying or stewing purpose to which butter is applied.
Beef, Dutched. — Take ten pounds of the buttock of beef without fat, rub it well with brown sugar, and allow it to lie five or six hours, turning frequently during the time. Put the beef into an earthenware pan. Press into it
a small table-spoonful of saltpetre mixed with three table-spoonfuls of salt, and rub and turn every day for a fortnight. Then put it into a coarse cloth under a cheese-press for twentyfour hours, and dry in a chimney. When boiled it should be put into a cloth. Probable cost, lOd. to Is. per pound. Beef, Dutch, or Hung.— Rub into twelve
Records on this page
Beef Collops, with OnionsBeef Croquettes (a la Mode)Beef, Curried