Beef Heart. — Wash the heart in
several waters, clean the blood care-
fully from the pipes, and put it to
soak in vinegar and water for two
hours or more. Drain it and fill
it either with force-meat or sage-and-
onion stuffing. Fasten it securely,
tie it in a cloth, put it into a pan of
boiling water, and let it simmer gently
for two hours. Take off the cloth,
and roast the heart while hot, basting
it plentifully with good dripping for
two hours longer. Serve with good
brown gravy and currant jelly, if
veal force-meat has been used, and
apple jelly if the heart has been stuffed
with sage and onions. The stewing
may be omitted, and the heart simply
roasted for three or four hours, but
the meat will not then be so tender,
8
Beef, Jellied
BEEF
Beef a la Mode
Beef, Jellied. — Soak and clean
four calf's feet ; boil until done ;
strain and separate the meat from
the bones, and set aside to cool ; pour
the liquor into a jar, and when cold
remove the grease. Take a shank
of beef and boil it until the meat falls
in pieces ; remove it from the liquor.
Cut the meat from the calf's feet and
the beef into small pieces ; put the
jelly into a pan; add to it the meat;
mix well together, and heat to the
boiling-point. Season with red pep-
per and salt to taste ; pour into a
mould to set.
Beef Kidney, Stewed. — Soak two
nice beef kidneys in cold water one
hour, then with a very sharp knife
cut them in small pieces, taking
care to reject all fat and gristle. While
cutting the kidneys throw each bit
as cut into cold water. Wash them
well, and put them in a saucepan
with a pint of cold water to each
kidney. Slice a small onion, add
also two bay - leaves, two or three
sprigs of parsley, and celery stalks if
you have them. If not, add instead
a teaspoonful of celery seed and two
or three cloves. Skim when it boils
up; then cover and simmer slowly
three hours. Turn into a dish. If
wanted for breakfast the next morn-
ing, make a roux of a table-spoonful of
butter and flour, and heat thoroughly.
Season with salt, pepper, Worcester-
shire sauce, and lemon juice. Serve
very hot with bits of lemon.
Beef Liver Scallops, Broiled. — Cut
in thin slices 2 lbs. of fresh beef
liver. Pour in a plate three table-
spoonfuls of melted butter, one heap-
ing teaspoonful of salt, and one salt-
spoonful of black pepper. Beat well,
and dip each slice in it on both sides.
Have one pint of freshly made bread-
crumbs, roll the slices in it, put over
the broiler and broil them three min-
utes on each side. Remove the rind
of I lb. of bacon✪ Beef Liver Scallops, Broiled, cut it in very thin
slices, and broil them two minutes
on each side. Dress the scallops on
a hot platter, one overlapping the
other, and the broiled bacon around
it. Chop fine one table-spoonful of
parsley, and mix it well with two
table - spoonfuls of melted butter.
Warm up one table-spoonful of vine-
gar, add, and serve as a sauce.
Page 12 · 3 recipe records on this page
Presented as published in 1902. 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
Beef Heart. — Wash the heart in several waters, clean the blood carefully from the pipes, and put it to soak in vinegar and water for two hours or more. Drain it and fill it either with force-meat or sage-andonion stuffing. Fasten it securely, tie it in a cloth, put it into a pan of boiling water, and let it simmer gently for two hours. Take off the cloth, and roast the heart while hot, basting it plentifully with good dripping for two hours longer. Serve with good brown gravy and currant jelly, if veal force-meat has been used, and apple jelly if the heart has been stuffed with sage and onions. The stewing may be omitted, and the heart simply roasted for three or four hours, but the meat will not then be so tender,
Beef, Jellied
Beef a la Mode
Beef, Jellied. — Soak and clean four calf's feet ; boil until done ; strain and separate the meat from the bones, and set aside to cool ; pour the liquor into a jar, and when cold remove the grease. Take a shank of beef and boil it until the meat falls in pieces ; remove it from the liquor. Cut the meat from the calf's feet and the beef into small pieces ; put the jelly into a pan; add to it the meat; mix well together, and heat to the boiling-point. Season with red pepper and salt to taste ; pour into a mould to set.
Beef Kidney, Stewed. — Soak two nice beef kidneys in cold water one hour, then with a very sharp knife cut them in small pieces, taking care to reject all fat and gristle. While cutting the kidneys throw each bit as cut into cold water. Wash them well, and put them in a saucepan with a pint of cold water to each kidney. Slice a small onion, add also two bay - leaves, two or three sprigs of parsley, and celery stalks if you have them. If not, add instead a teaspoonful of celery seed and two or three cloves. Skim when it boils up; then cover and simmer slowly three hours. Turn into a dish. If wanted for breakfast the next morning, make a roux of a table-spoonful of butter and flour, and heat thoroughly. Season with salt, pepper, Worcestershire sauce, and lemon juice. Serve very hot with bits of lemon.
Beef Liver Scallops, Broiled. — Cut
in thin slices 2 lbs. of fresh beef liver. Pour in a plate three tablespoonfuls of melted butter, one heaping teaspoonful of salt, and one saltspoonful of black pepper. Beat well, and dip each slice in it on both sides. Have one pint of freshly made breadcrumbs, roll the slices in it, put over the broiler and broil them three minutes on each side. Remove the rind of I lb. of bacon, cut it in very thin slices, and broil them two minutes on each side. Dress the scallops on a hot platter, one overlapping the
other, and the broiled bacon around it. Chop fine one table-spoonful of parsley, and mix it well with two table - spoonfuls of melted butter. Warm up one table-spoonful of vinegar, add, and serve as a sauce.
Records on this page
Beef Liver Scallops, BroiledBeef a la ModeBeef Kidney, Stewed