Use veal for this stew, allowing an hour to a pound of
meat, and the same proportions of salt and pepper as in
the preceding receipt, adding a saltspoonful of mace.
Thicken, when done, with one heaping tablespoonful of
flour rubbed smooth with a piece of butter the size of an
egg, and one cup of hot milk✪ White Stew, or Fricassee added just at the last. A
cauhflower nicely boiled, cut up, and stewed with it a
moment, is very nice.
This stew becomes a pot-pie by making a nice biscuit-
crust, as on p. 164 ; cutting it out in rounds, and laying
in the kettle half an hour before the stew is done. Cover
closely, and do not turn them. Lay them, when done,
around the edge of the platter ; pile the meat in the cen-
tre, and pour over it the thickened gravy. Two beaten
eggs are sometimes added, and it is then called a blan-
quette of veal.
Brown Stew or Fricassee.
To make these stews the meat is cut in small pieces,
and browned on each side in a little hot dripping ; or, if
preferred, quarter of a pound of pork is cut in thin slices
and fried crisp, the fat from it being used for browning.
Cover the meat with warm water when done. If a stew,
any vegetables liked can be added ; a fricassee never con-
taining them, having only meat and a gravy, thickened
with browned flour and seasoned in the proportions already
given. Part of a can of mushrooms may be used with a
beef stew, and a glass of wine✪ Brown Stew or Fricassee added ; this making a
ragout with mushrooms. The countless receipts one sees
in large cook-books for ragouts and fricassees are merely
variations in the flavoring of simple stews ; and, after
MEATS. 153
a little experimenting, any one can improvise her own,
remembering that the strongly-flavored vegetables (as
carrots) belong especially to dark meats, and the more
delicate ones to light. Fresh pork is sometimes used in
a white fricassee, in which case a little powdered sage is
better than mace as a seasoning.
Curries can be made by adding a heaping teaspoonful
of curry-powder to a brown fricassee, and serving with
boiled rice ; put the rice around the edge of the platter,
and pour the curry in the middle. Chicken makes the
best curry ; but veal is very good. In a genuine East-
Indian curry, lemon-juice and grated cocoa-nut are added ;
but it is an unwholesome combination.
Beep Rolls.
Two pounds of steak from the round, cut in very thin
slices. Trim off all fat and gristle, and cut into pieces
about four inches square. Now cut very thin as many
slices of salt pork as you have slices of steak, making
them a little smaller. Mix together one teaspoonful of
salt and one of thyme or summer savory, and one salt-
spoonful of pepper. Lay the pork on a square of steak ;
sprinkle with the seasoning ; roll up tightly, and tie.
When all are tied, put the bits of fat and trimmings into
a hot frying-pan, and add a tablespoonful of drippings.
Lay in the rolls, and brown on all sides, which will re-
quire about ten minutes ; then put them in a saucepan.
Add to the fat in the pan a heaping tablespoonful of
flour, and stir till a bright brown. Pour in gradually one
quart of boiling water, and then strain it over the beef
rolls✪ Beef Rolls. Cover closely, and cook two hours, or less if the
steak is tender, stirring now and then to prevent scorch-
154 MEATS.
Page 77 · 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
Use veal for this stew, allowing an hour to a pound of meat, and the same proportions of salt and pepper as in the preceding receipt, adding a saltspoonful of mace. Thicken, when done, with one heaping tablespoonful of flour rubbed smooth with a piece of butter the size of an egg, and one cup of hot milk added just at the last. A cauliflower nicely boiled, cut up, and stewed with it a moment, is very nice.
This stew becomes a pot-pie by making a nice biscuitcrust, as on p. 164 ; cutting it out in rounds, and laying in the kettle half an hour before the stew is done. Cover closely, and do not turn them. Lay them, when done, around the edge of the platter ; pile the meat in the centre, and pour over it the thickened gravy. Two beaten eggs are sometimes added, and it is then called a blanquette of veal.
Brown Stew or Fricassee. To make these stews the meat is cut in small pieces, and browned on each side in a little hot dripping ; or, if preferred, quarter of a pound of pork is cut in thin slices and fried crisp, the fat from it being used for browning. Cover the meat with warm water when done. If a stew, any vegetables liked can be added ; a fricassee never containing them, having only meat and a gravy, thickened with browned flour and seasoned in the proportions already given. Part of a can of mushrooms may be used with a beef stew, and a glass of wine added ; this making a ragout with mushrooms. The countless receipts one sees in large cook-books for ragouts and fricassees are merely variations in the flavoring of simple stews ; and, after
a little experimenting, any one can improvise her own, remembering that the strongly-flavored vegetables (as carrots) belong especially to dark meats, and the more delicate ones to light. Fresh pork is sometimes used in a white fricassee, in which case a little powdered sage is better than mace as a seasoning.
Curries can be made by adding a heaping teaspoonful of curry-powder to a brown fricassee, and serving with boiled rice ; put the rice around the edge of the platter, and pour the curry in the middle. Chicken makes the best curry ; but veal is very good. In a genuine East- Indian curry, lemon-juice and grated cocoa-nut are added ; but it is an unwholesome combination.
Beef Rolls. Two pounds of steak from the round, cut in very thin slices. Trim off all fat and gristle, and cut into pieces about four inches square. Now cut very thin as many slices of salt pork as you have slices of steak, making them a little smaller. Mix together one teaspoonful of salt and one of thyme or summer savory, and one saltspoonful of pepper. Lay the pork on a square of steak ; sprinkle with the seasoning ; roll up tightly, and tie. When all are tied, put the bits of fat and trimmings into a hot frying-pan, and add a tablespoonful of drippings. Lay in the rolls, and brown on all sides, which will require about ten minutes ; then put them in a saucepan. Add to the fat in the pan a heaping tablespoonful of flour, and stir till a bright brown. Pour in gradually one quart of boiling water, and then strain it over the beef rolls. Cover closely, and cook two hours, or less if the steak is tender, stirring now and then to prevent scorch-
Records on this page
White Stew, or FricasseeBrown Stew or FricasseeBeef Rolls