Beef Sausages. — Clear the beef and suet
from all skin, bone, and gristle; take two
pounds of lean beef to one pound of suet, add
salt, pepper, and mixed spice, and shalots, or any
other tasty condiment✪ Beef Sausages, according to liking, choj)
veiy fine and mix well together. Some cooks
prefer to pound the whole in a mortar, but if
the meat is well minced this is needless. Roll
the meat into sausages and fry until it becomes
a nice broN\Ti coloiir, and serve in the usual
way, with mashed potatoes round the dish.
They are more delicate if pressed into skins.
It is worth notice that all meat cooked with the
skin retains its original flavour, and is much
prefen-ed by connoisseurs. Time to fry, ten to
twelve minutes. Probable cost, 2s. 6d.
Beef Sausages (Home Made).— Remove
all the skin and giistle from two pounds of
lean beef, and mince it very finely with one
pound and a half of good fresh suet ; add, as a
seasoning, one tea-spoonful of powdered sagp,
the same of thj-me and allspice, with salt and
pepper to taste✪ Beef Sausages (Home Made) ; fill thoroughly clean skins, and
boil as directed for black puddings. Time,
half an hour to boil. Probable cost for this
quantity, about 3s. Sufficient for four or five
persons.
Beef, Shin of, Soup.— Take three or
four pounds of shin of beef, cut the meat into
two or three slices down to the bone, which
should remain undivided and still enclosed in
the flesh. Plug up each end of the bone with
a stiff paste made of flour and water, to keep in
the .marrow. Set it on the fire in a large pot
of cold water, with six or eight peppercorns
and three or foui- cloves. Remove the scum as
it rises. Season slightly with salt ; othei-wise,
by continued boiling and warming-up, the
broth will be so reduced as to become too salt.
Let it boil gently for four hours, then make it
boil fast, and throw in a few peeled turnips,
carrots, and onions, with a small bunch of
thjTue and parsley. When the vegetables are
tender, serve the soup with bits of toasted
bread floating in it. When the soup has been
served, take up the beef, remove the slices of
meat from the bone, separate them, if needed,
with a knife and fork, put them in the middle
of a hot dish, and arrange the vegetables round
them, t cutting the carrots and turnips into
shapely bits. For sauce, fry chopped onions
brown; stir in amongst them a dessert-spoonful
of flour, diluted with a little of the soup,
two dessert-spoonfuls of mushroom ketchup✪ Beef, Shin of, Soup,
pepper and salt, stir all together, and pour it
over the slices of shin, and serve. For the
marrow : toast a large round of bread, lay it
on a hot plate, spread the marrow roughly on
it, season with pepper, salt, and a little mustard,
cut it into as man)' pieces as there are guests,
and serve very hot.
Page 229 · 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
Beef Sausages. — Clear the beef and suet from all skin, bone, and gristle; take two pounds of lean beef to one pound of suet, add salt, pepper, and mixed spice, and shalots, or any other tasty condiment, according to liking, chop very fine and mix well together. Some cooks prefer to pound the whole in a mortar, but if the meat is well minced this is needless. Roll the meat into sausages and fry until it becomes a nice brown colour, and serve in the usual way, with mashed potatoes round the dish. They are more delicate if pressed into skins. It is worth notice that all meat cooked with the skin retains its original flavour, and is much preferred by connoisseurs. Time to fry, ten to twelve minutes. Probable cost, 2s. 6d.
Beef Sausages (Home Made).— Remove all the skin and gristle from two pounds of lean beef, and mince it very finely with one pound and a half of good fresh suet ; add, as a seasoning, one tea-spoonful of powdered sage, the same of thyme and allspice, with salt and pepper to taste ; fill thoroughly clean skins, and boil as directed for black puddings. Time, half an hour to boil. Probable cost for this quantity, about 3s. Sufficient for four or five persons.
Beef, Shin of, Soup.— Take three or four pounds of shin of beef, cut the meat into two or three slices down to the bone, which should remain undivided and still enclosed in the flesh. Plug up each end of the bone with a stiff paste made of flour and water, to keep in the .marrow. Set it on the fire in a large pot of cold water, with six or eight peppercorns and three or four cloves. Remove the scum as it rises. Season slightly with salt ; otherwise, by continued boiling and warming-up, the broth will be so reduced as to become too salt. Let it boil gently for four hours, then make it boil fast, and throw in a few peeled turnips, carrots, and onions, with a small bunch of thyme and parsley. When the vegetables are tender, serve the soup with bits of toasted bread floating in it. When the soup has been served, take up the beef, remove the slices of meat from the bone, separate them, if needed, with a knife and fork, put them in the middle of a hot dish, and arrange the vegetables round them, cutting the carrots and turnips into shapely bits. For sauce, fry chopped onions brown; stir in amongst them a dessert-spoonful of flour, diluted with a little of the soup, two dessert-spoonfuls of mushroom ketchup, pepper and salt, stir all together, and pour it over the slices of shin, and serve. For the marrow : toast a large round of bread, lay it on a hot plate, spread the marrow roughly on it, season with pepper, salt, and a little mustard, cut it into as many pieces as there are guests, and serve very hot.
Records on this page
Beef SausagesBeef Sausages (Home Made)Beef, Shin of, SoupBeef, Shin of, Stewed