oven^ and when ilie fat has dripped out to coyer well the bottom
of the pan, poor a pudding round it, made as follows : Beat the
yolks and whites separately of four eggs, then beat the two
together, stir in five heaping tablespoons of flour and a little salt,
add gradually to this u. p^^. '* milk, bake slowly for one hour ;
take up the meat, place it in the centre of a fiat dish, cut the
pudding in four pieces of equal sise, that is across both ways, lay
t round the meat to look as it did in the pan, make a grayy as
for roast beef, and pour over the meat and serre.
*Beef a-ia-Kode.
Select a lean piece of the rump of the beef, weighing ten or
twelve pounds, haye the butcher trim it into a nice round shape^
so that it will lie fiat on the pan, cut a pound of fiit pickled pork
into strips half an inch square, draw them through the depth
of the beef with a larding needle, or if you are not expert at
this, you may cut incisions through the meat with a sharp and
narrow-bladed knife, push the pork down into these until the
pieces are only half an inch aboye the top of the beef Mix
together in a wooden bowl a teaspoonful of sweet marjoram, one
of sweet basil, and one of thyme, all dried and rubbed fine ; stir
them all together, and add a teaspoonful of powdered cloyes, one
of black pepper, and one of salt, and half a teaspoonful of
powdered mace. Mix all together, and rub the meat well with
it, top, sides and bottom, chop a large onion, and a bunch of
parsley, scatter them oyer the top of the meat, coyer the bottom
of a large stew-pan with thin slices of fat pork or bacon, lay the
beef on them with the larded side uppermost. Mix together
and pour oyer the meat four wine-glasses of good cooking wine,
the same of tomato catsup, and half a pint of cold water✪ Larded Beef ; cover
the vessel tightly, set it in a quick oven, and cook it four hours.
When done, put the meat on a hot dish, thicken the gravy with
a little browned flour, and pour over and serve.
n OOOKSET FROM RXFEMISNaK
•■ii!0iBcrSe6£
Szor dghi pooads ol thii ««ft mfcoAgood rmm^mAmw
li Toylittia waste in li. Eeniofe tiie bone, or ksTe jov
bvlelMr do il^ ikewer tlie meafc into tiie iluipe cf aiOet, MMon
with bkek pepper and edt, dnei wilh ionr, and proeeed m w]&
iib% baeiing oAen, aliee it liaiiBontallj; er jon my seMon m
far JbJjHBode beef; akever it vonnd and eook tiie aaae «mj.
••tewed Bed:
AiUA aliee from Ibe mn^ of beef veigbiog finor or ire
poonds, brovn it in a atew-pan, in aiee drif^inga or bvtter,ponr
over ii boiling water to eorer ift^ add n eanoi enft amaO, n eo^le
tf ooiona ebopped, a bnneb of paialey and Ibjme, and pepper
and aalt; atew genUj fat tbree or foor boon. Wben perfeetlj
tender, aerre on a boi diab, tbidcen tbe gnrjwilbntableBpooa-
fU of browned floor, add two teaapoonaliil of browning, and a
wine-f^aaa of tonuto or nraabroom ealnip, bofl iq^ m^ y^mt
orff tiie meat and aerre.
* BeeiMenk Broiled.
ffirbin or portCT-booae steak ia tbe beat; after tbia tbe ramp.
HarTO yoor steak nearly or quite an ineb in tbiekncm; place it
between tbe bars of yoor gridiron, bnTing preyionsly put a diab
tbe aiie fan ii into tbe eooleat oren, leaving the door open ; pot
tbe steak over a elear fire of eoals ; torn it ecMutantly ; tbie
keepe in tbe jniee and prevents tbe bardening of tbe steak -
broil eaeb side aboot seven minutes or until a niee brown ; alip
it off on tbe disb; spread good sweet butter on it ; iben pepper
and sab ; turn it over and serve tbe otber side witb tbe same *
wipe tbe edge of tbe dish witb the comer of a clean kitchen
towd, which has been wet, and send to table immediately. A
steak is spnled by keeping it standing; therefore it shouM be
done the last thing.
MEATS. U
»
* Stew of Beef
Page 13 · 1 recipe record on this page
Presented as published in 1905. 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
oven, and when the fat has dripped out to coyer well the bottom of the pan, pour a pudding round it, made as follows : Beat the yolks and whites separately of four eggs, then beat the two together, stir in five heaping tablespoons of flour and a little salt, add gradually to this one pint milk, bake slowly for one hour ; take up the meat, place it in the centre of a fiat dish, cut the pudding in four pieces of equal size, that is across both ways, lay t round the meat to look as it did in the pan, make a gravy as for roast beef, and pour over the meat and serve.
*Beef à-la-Mode.
Select a lean piece of the rump of the beef, weighing ten or twelve pounds, haye the butcher trim it into a nice round shape, so that it will lie flat on the pan, cut a pound of fiit pickled pork into strips half an inch square, draw them through the depth of the beef with a larding needle, or if you are not expert at this, you may cut incisions through the meat with a sharp and narrow-bladed knife, push the pork down into these until the pieces are only half an inch above the top of the beef Mix together in a wooden bowl a teaspoonful of sweet marjoram, one of sweet basil, and one of thyme, all dried and rubbed fine ; stir them all together, and add a teaspoonful of powdered cloyes, one of black pepper, and one of salt, and half a teaspoonful of powdered mace. Mix all together, and rub the meat well with it, top, sides and bottom, chop a large onion, and a bunch of parsley, scatter them over the top of the meat, cover the bottom of a large stew-pan with thin slices of fat pork or bacon, lay the beef on them with the larded side uppermost. Mix together and pour over the meat four wine-glasses of good cooking wine, the same of tomato catsup, and half a pint of cold water ; cover the vessel tightly, set it in a quick oven, and cook it four hours. When done, put the meat on a hot dish, thicken the gravy with a little browned flour, and pour over and serve.
[illustration: COOKSET FROM EXPERIENCE]
Roast Beef
For eight pounds of the rib of beef in a good oven. Allow little waste in it. Remove the bone, or have your butcher do it; skewer the meat into the shape of a cob, season with black pepper and salt, dust with flour, and proceed as with roil rib; basting often, slice it horizontally; or you may season it for à-la-Mode beef; skewer it round and cook the same way..
•*Stewed Beef:
Take a slice from the rump of beef weighing four or five pounds, brown it in a stew-pan, in nice drippings or butter, pour over it boiling water to cover it, add a carrot cut small, a couple of onions chopped, a bunch of parsley and thyme, and pepper and salt; stew gently for three or four hours. When perfectly tender, serve on a hot dish, thicken the gravy with a tablespoonful of browned flour, add two teaspoonfuls of browning, and a wine-glass of tomato or mushroom catsup, boil it up, pour it off the meat and serve.
* Beef Steak Broiled.
Sirloin or porter-house steak ia tbe beat; after tbia tbe ramp. HarTO yoor steak nearly or quite an ineb in thickness; place it between the bars of your gridiron, having previously put a dish the size into the coolest oven, leaving the door open; put the steak over a clear fire of coals; turn it constantly; this keeps in the juice and prevents the hardening of the steak - broil each side about seven minutes or until a nice brown; slip it off on the dish; spread good sweet butter on it; then pepper and salt; turn it over and serve the other side with the same; wipe the edge of the dish with the corner of a clean kitchen towel, which has been wet, and send to table immediately. A steak is spoiled by keeping it standing; therefore it shouM be done the last thing.
MEATS. U
»
* Stew of Beef
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Larded Beef