The thick part of a leg of veal may be treated in the
same manner, both being good either hot or cold ; and a
round of beef may be also used without spicing or stuffing,
and browned in the same way, the remains being either
warmed in the gravy or used for hashes or croquettes.
Beef a la Mode ( Virginia fashion) .
Use the round, as in the foregoing receipt, and remove
the bone ; and for eight pounds allow half a pint of good
vinegar ; one large onion minced fine ; half a teaspoonful
each of mustard, black pepper, clove, and allspice ; and
two tablespoonfuls of brown sugar. Cut half a pound of
fat salt pork✪ Beef a la Mode (Virginia fashion) into lardoons, or strips, two or three inches
long and about half an inch square. Boil the vinegar
with the onion and seasoning, and pour over the strips of
pork, and let them stand till cold. Then pour off the
liquor, and thicken it with bread or cracker crumbs. Make
incisions in the beef at regular intervals, — a carving-steel
being very good for this pm-pose, — and push in the strips
of pork. Fill the hole from which the bone was taken
with the rest of the pork and the dressing, and tie the
MEATS. 149
beef firmly into shape. Put two tablespoonfuls of drip-
ping or lard in a frying-pan, and brown the meat on all
sides. This will take about half an hour. Now put the
meat on a trivet in the kettle ; half cover with boiling
water ; and add a tablespoonful of salt, a teaspoonful of
pepper, an onion and a small carrot cut fine, and two or
three sprigs of parsley. Cook very slowly, allowing half
an hour to a pound, and make gravy by the directions
given for it in the preceding receipt.
Braised beef is prepared by either method given here
for a la mode beef, but cooked in a covered iron pan, which
comes for the purpose, and which is good also for beef a
la mode, or for any tough meat which requires long cook-
ing, and is made tenderer by keeping in all the steam.
Boiled Mutton.
A sJioidder, or fore-quarter, of mutton, weighing five or
six pounds, will boil in an hour, as it is so thin. The leg,
or hind-quarter, requires twenty minutes to the pound✪ Boiled Mutton ;
though, if very young and tender, it will do in less. It
can be tried with a knitting-needle to see if it is tender.
It is made whiter and more delicate by boiling in a cloth,
but should be served without it. Boil in well-salted water
according to the rule already given. Boiled or mashed
turnips are usually served with it, and either drawn butter
or caper sauce as on p. 169.
Lamb may be boiled in the same manner, but is better
roasted ; and so also with veal.
Boiled Corned Beef.
If to be eaten hot, the round is the best piece. If cold
and pressed, what are called 'Opiate pieces " — that is, the
150 MEATS. ✪ Boiled Corned Beef
Page 75 · 3 recipe records on this page
Presented as published in 1881. 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
The thick part of a leg of veal may be treated in the same manner, both being good either hot or cold ; and a round of beef may be also used without spicing or stuffing, and browned in the same way, the remains being either warmed in the gravy or used for hashes or croquettes.
Beef a la Mode ( Virginia fashion) . Use the round, as in the foregoing receipt, and remove the bone ; and for eight pounds allow half a pint of good vinegar ; one large onion minced fine ; half a teaspoonful each of mustard, black pepper, clove, and allspice ; and two tablespoonfuls of brown sugar. Cut half a pound of fat salt pork into lardoons, or strips, two or three inches long and about half an inch square. Boil the vinegar with the onion and seasoning, and pour over the strips of pork, and let them stand till cold. Then pour off the liquor, and thicken it with bread or cracker crumbs. Make incisions in the beef at regular intervals, — a carving-steel being very good for this purpose, — and push in the strips of pork. Fill the hole from which the bone was taken with the rest of the pork and the dressing, and tie the
beef firmly into shape. Put two tablespoonfuls of dripping or lard in a frying-pan, and brown the meat on all sides. This will take about half an hour. Now put the meat on a trivet in the kettle ; half cover with boiling water ; and add a tablespoonful of salt, a teaspoonful of pepper, an onion and a small carrot cut fine, and two or three sprigs of parsley. Cook very slowly, allowing half an hour to a pound, and make gravy by the directions given for it in the preceding receipt.
Braised beef is prepared by either method given here for a la mode beef, but cooked in a covered iron pan, which comes for the purpose, and which is good also for beef a la mode, or for any tough meat which requires long cooking, and is made tenderer by keeping in all the steam.
Boiled Mutton.
A sJioidder, or fore-quarter, of mutton, weighing five or six pounds, will boil in an hour, as it is so thin. The leg, or hind-quarter, requires twenty minutes to the pound ; though, if very young and tender, it will do in less. It can be tried with a knitting-needle to see if it is tender. It is made whiter and more delicate by boiling in a cloth, but should be served without it. Boil in well-salted water according to the rule already given. Boiled or mashed turnips are usually served with it, and either drawn butter or caper sauce as on p. 169.
Lamb may be boiled in the same manner, but is better roasted ; and so also with veal.
Boiled Corned Beef. If to be eaten hot, the round is the best piece. If cold and pressed, what are called 'Opiate pieces " — that is, the
Records on this page
Beef a la Mode (Virginia fashion)Boiled MuttonBoiled Corned Beef