Cost of pease — French pease range in
price from $25 to $33 per case of 100
cans (tins), the quality varying from
large mattre pease apparently artificially
colored, to the *'petits pois extra fins,"
which are very small and sweet. It
takes a third of a can for a sirloin steak
and ^ can for a porterhouse. Pease re-
tail at 30c to 40c per can. Cost with
butter average 15c. There are home
packed pease to be had as good as the
French at much less cost. The French ar-
ticles are made green by the addition
of a little Tichy salt to the water they
are canned in.
51— Tomato Sauce With Meat Orders.
Price in first-class restaurants 10c
additional each person.
Throw 4 tomatoes into boiling water;
in three or four minutes take them out
peel and cut off the green around the
stem, mash them in a little saucepan
over the fire and let simmer in their own
juice. In another pan put an ounce of
butter with a scrap of raw ham and a
teaspoon ot minced onion and when they
have fried a minute add a small table-
spoon of flou✪ Tomato Sauce With Meat Ordersr and stir until light brown.
Add -^ cup of water or stock and then
the stewed tomatoes. Salt and pepper
slightly. Press the sauce through a
gravy strainer. Pour it over the meat
in the dish.
Cost of material per order 5c — A
cheaper quality for low-priced, dishes can
be made without butter; and also by
simply stewing down strained tomatoe^
and their liquor until thick enough, and
adding salt and pepper. The last is
probably the best of all but must be pre-
pared before wanted, needing slow stew-
ing down at the back of the range.
52— Onions With Meat Orders.
Price in first-class restaurants 10c to
15c additional each person.
Slice thinly enough onions to fill such
a dish as is used to serve fried potatoes
in. Put them into a small frying pan with
a spoonful of lard or drippings✪ Onions With Meat Orders, shut down
with a plate or good lid and let cook in
that manner until tender — 5 to 10 min-
utes— then take off the plate and let the
onions get light brown. Sprinkle with
salt. Drain away the grease, if any left,
and serve the onions on the meat in the
dish.
Cost of material — the price of the
onions and the detriment caused by the
odor that prevades the establishment.
53— Small Steak.
The common term for a steak of no
particular cut. Price in restaurants from
22
SAN FRANCISCO HOTEL GAZETTE'S
25c down to 15c, including baked, boiled
or »aute potatoes, bread, butter and sea-
eonings.
A pound of round steak as cut by the
butchers divided in three makes 5-ounce
steaks, all meat, ot a size sufficient for
an ordinary meal. Beat them out a
little with the side of the cleaver and fry
instead of broiling them with the scraps
of fat in the same pan.
Cost of material — with round steak at
12c — meat 4, 1 potatoe -Jc cruet condi-
ments -Jc bread 2, butter 2; 9c. With
rough steak at 8c, Ic per order less, or
a large steak ot 2 orders to the pound.
5^1 — Cheap Beefsteak.
After purchasers have been found wil-
ling to pay 25c to 30c per pound for se-
lected portions there remains a large
amount of every carcass that will rate
either at the 12J cent rate of round of
beef, or as skirt or flank and buttock
worth about 8c or of a cheaper grade
yet, the neck and brisket. This may be
✪ Cheap Beefsteak
Page 24 · 3 recipe records on this page
Presented as published in 1886. 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
Cost of pease — French pease range in price from $25 to $33 per case of 100 cans (tins), the quality varying from large mature pease apparently artificially colored, to the *'petits pois extra fins," which are very small and sweet. It takes a third of a can for a sirloin steak and ^ can for a porterhouse. Pease retail at 30c to 40c per can. Cost with butter average 15c. There are home packed pease to be had as good as the French at much less cost. The French articles are made green by the addition of a little Picly salt to the water they are canned in.
51— Tomato Sauce With Meat Orders.
Price in first-class restaurants 10c additional each person.
Throw 4 tomatoes into boiling water; in three or four minutes take them out peel and cut off the green around the stem, mash them in a little saucepan over the fire and let simmer in their own juice. In another pan put an ounce of butter with a scrap of raw ham and a teaspoon ot minced onion and when they have fried a minute add a small tablespoon of flour and stir until light brown. Add -^ cup of water or stock and then the stewed tomatoes. Salt and pepper slightly. Press the sauce through a gravy strainer. Pour it over the meat in the dish.
Cost of material per order 5c — A cheaper quality for low-priced, dishes can be made without butter; and also by simply stewing down strained tomatoes and their liquor until thick enough, and adding salt and pepper. The last is probably the best of all but must be prepared before wanted, needing slow stewing down at the back of the range.
52— Onions With Meat Orders.
Price in first-class restaurants 10c to 15c additional each person.
Slice thinly enough onions to fill such a dish as is used to serve fried potatoes in. Put them into a small frying pan with a spoonful of lard or drippings, shut down with a plate or good lid and let cook in that manner until tender — 5 to 10 minutes— then take off the plate and let the onions get light brown. Sprinkle with salt. Drain away the grease, if any left, and serve the onions on the meat in the dish.
Cost of material — the price of the onions and the detriment caused by the odor that pervades the establishment.
53— Small Steak.
The common term for a steak of no particular cut. Price in restaurants from
25c down to 15c, including baked, boiled or saute potatoes, bread, butter and seasonings.
A pound of round steak as cut by the butchers divided in three makes 5-ounce steaks, all meat, ot a size sufficient for an ordinary meal. Beat them out a little with the side of the cleaver and fry instead of broiling them with the scraps of fat in the same pan.
Cost of material — with round steak at 12c — meat 4, 1 potatoe -Jc cruet condiments -Jc bread 2, butter 2; 9c. With rough steak at 8c, Ic per order less, or a large steak ot 2 orders to the pound.
5^1 — Cheap Beefsteak.
After purchasers have been found willing to pay 25c to 30c per pound for selected portions there remains a large amount of every carcass that will rate either at the 12J cent rate of round of beef, or as skirt or flank and buttock worth about 8c or of a cheaper grade yet, the neck and brisket. This may be
Records on this page
Tomato Sauce With Meat OrdersOnions With Meat OrdersCheap Beefsteak