BOILING MEAT.— All meats, unless very salty, should be
plunged into boiling water and kept at a boiling point for 10 or 15
minutes. This hardens the albumen and keeps in the juices. Then
set the kettle back and simmer gently. It should be kept at a point
where it bubbles, hard boiling renders it tough and stringy. Great
care should be taken to remove all scum that arises when meat be-
gins to boil. White meats, like mutton and poultry, are improved
in appearance by pinning in a coarse cotton cloth that has previus-
ly been floured. This makes them much more juicy. Some always
boil rice with meats. — Mabel Sturtevant, 105 S. Dearborn St., Chi-
cago, III.
BEEF
BEEF BALLS. — Chop as mudh raw (beef as is needed, with
some suet; season with salt and pepper; mix in enough flour to
mould into balls✪ Beef Balls, and fry in hot drippings to a nice brown on both
sides. Veal, pork, mutton, lamb or any other fresh meat may he
used instead of beef.— Mrs. A. C. Christian, 21 W. 37th St., Chi-
cago, 111.
BRAISED BEEF.— Put into an earthen jar 1 cup of butter, 4
lbs. of thick beef, cut after the round has been cut. Place 4 or 5
sliced onions on top of meat and pour a can of tomatoes over all.
Season with salt and pepper✪ Braised Beef. Cover the jar, place in oven, and
313
314 MEATS
cook 4 or 5 hrs. When cooked, drain the vegetables and make a
thick gravy with the juice. Put the meat on a platter, and pour
gravy around it. — Mrs. D. E. Gentry, Glencoe, 111.
CHILI CON CARNE.— Mince an onion and brown in 1 table-
spoon of butter, add \]/2 lbs. round steak, cut in 1-inch cubes, and
enough hot water to half cover. Season with a little paprika.
Cover, and cook slowly for 2 hrs., adding water, when needed.
One-half hour before serving, add 1 can of red kidney beans✪ Chili Con Carne. — Jane
Parker, 803 S. 2nd Ave., Maywood, 111.
CHIPPED BEEF. — Let a large piece of lean beef freeze in
■winter. Then shave off very thin with a sharp knife, put in frying-
pan with a very little water and let simmer for 1 hr. on 'back of
stove. Add 2 tablespoons of buter, salt and pepper✪ Chipped Beef to taste, and
let cook for 10 minutes more. — Mrs. D. E. Gentry, Glencoe, 111.
CREAMED DRIED BEEF.— 1 tablespoon butter, 1 onion,
chopped fine, and cooked in the butter, add 1 tablespoon of flour,
rub smooth, brown if desired; add 1 pt. of sweet milk and pour
over the dried beef✪ Creamed Dried Beef. This makes the beef go further. — Mrs. Ida
Butler, 907 N. Franklin St., Chicago, 111. *
DRIED BEEF AND EGGS.— Put a piece of butter the size of
a walnut in the chafing-dish. Lay in several slices of chipped beef
and cover 3 minutes. When the beef is hot stir in 3 well-beaten
eggs, 2 tablespoons of milk, pepper, and a little salt✪ Dried Beef and Eggs, stirring all the
time from the bottom. — Mrs. C. J. Jeffries, Winnetka, 111.
HUNGARIAN GOULASH.— Brown 2 lbs. of beef shoulder.
^ cut very fine, in a tablespoon of lard or butter, season with salt
and red pepper; add 2 medium-sized onions, and cover with cold
water. Cook slowly for 2 hrs., adding water when needed. One-
half hr. before serving add 1 cup tomatoes. ^ cup sour milk, or
y2 cup cream. Thicken with flour✪ Hungarian Goulash. — Mrs. S. Mensior, 1109 S. 7th
Ave., Maywood, 111.
BEEF LOAF.— Run 1^ lb5. beef, 1 lb. pork, 1 lb. veal, and 5^ ✪ Beef Loaf
Page 215 · 8 recipe records on this page
Presented as published in 1912. 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
BOILING MEAT.— All meats, unless very salty, should be plunged into boiling water and kept at a boiling point for 10 or 15 minutes. This hardens the albumen and keeps in the juices. Then set the kettle back and simmer gently. It should be kept at a point where it bubbles, hard boiling renders it tough and stringy. Great care should be taken to remove all scum that arises when meat begins to boil. White meats, like mutton and poultry, are improved in appearance by pinning in a coarse cotton cloth that has previously been floured. This makes them much more juicy. Some always boil rice with meats. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, III.
BEEF
BEEF BALLS. — Chop as much raw beef as is needed, with some suet; season with salt and pepper; mix in enough flour to mould into balls, and fry in hot drippings to a nice brown on both sides. Veal, pork, mutton, lamb or any other fresh meat may he used instead of beef.— Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111.
BRAISED BEEF.— Put into an earthen jar 1 cup of butter, 4 lbs. of thick beef, cut after the round has been cut. Place 4 or 5 sliced onions on top of meat and pour a can of tomatoes over all. Season with salt and pepper. Cover the jar, place in oven, and
cook 4 or 5 hrs. When cooked, drain the vegetables and make a thick gravy with the juice. Put the meat on a platter, and pour gravy around it. — Mrs. D. E. Gentry, Glencoe, 111.
CHILI CON CARNE.— Mince an onion and brown in 1 tablespoon of butter, add \]/2 lbs. round steak, cut in 1-inch cubes, and enough hot water to half cover. Season with a little paprika. Cover, and cook slowly for 2 hrs., adding water, when needed. One-half hour before serving, add 1 can of red kidney beans. — Jane Parker, 803 S. 2nd Ave., Maywood, 111.
CHIPPED BEEF. — Let a large piece of lean beef freeze in ■winter. Then shave off very thin with a sharp knife, put in fryingpan with a very little water and let simmer for 1 hr. on 'back of stove. Add 2 tablespoons of buter, salt and pepper to taste, and let cook for 10 minutes more. — Mrs. D. E. Gentry, Glencoe, 111.
CREAMED DRIED BEEF.— 1 tablespoon butter, 1 onion, chopped fine, and cooked in the butter, add 1 tablespoon of flour, rub smooth, brown if desired; add 1 pt. of sweet milk and pour over the dried beef. This makes the beef go further. — Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111. *
DRIED BEEF AND EGGS.— Put a piece of butter the size of a walnut in the chafing-dish. Lay in several slices of chipped beef and cover 3 minutes. When the beef is hot stir in 3 well-beaten eggs, 2 tablespoons of milk, pepper, and a little salt, stirring all the time from the bottom. — Mrs. C. J. Jeffries, Winnetka, 111.
HUNGARIAN GOULASH.— Brown 2 lbs. of beef shoulder. ^ cut very fine, in a tablespoon of lard or butter, season with salt and red pepper; add 2 medium-sized onions, and cover with cold water. Cook slowly for 2 hrs., adding water when needed. Onehalf hr. before serving add 1 cup tomatoes. ^ cup sour milk, or y2 cup cream. Thicken with flour. — Mrs. S. Mensior, 1109 S. 7th Ave., Maywood, 111.
BEEF LOAF.— Run 1^ lb5. beef, 1 lb. pork, 1 lb. veal, and 5^
Records on this page
Beef BallsBraised BeefChili Con CarneChipped BeefCreamed Dried BeefDried Beef and EggsHungarian GoulashBeef Loaf