Who serves roast fowls with tasteless stuffing.
Egg sauce : few make it right, alas !
Is good with bluefish or white bass.
Shad, stuffed and baked, is most delicious,
'Twould have electrified Aspicious.
22 MEATS
TO SELECT BEEF.
Nice beef may be known by its color. The fat will be of
oily smoothness and white, rather than yellow. The lean
will be an open grain and bright red. Yellow fat is a sure
sign of an inferior quality of meats.
RIB EOAST BEEF.
Have oven and baking pan well heated when the beef is
first put in; this causes the outside to brown quickly and
thus retain the juices. Take a rib piece or loin roast of 7
or 8 pounds, wipe carefully with a clean towel, put in oven,
season with salt and pepper, and baste frequently with its
own fat or butter. This roast requires 2 hours to cook. An
hour before taking up peel a few Irish potatoes✪ Rib Roast Beef and cut and
put around roast, turning over to brown when basting.
BROILED STEAK.
Select thick, fat steak, trim edges and remove bone, if
large. Skewer into shape, have broiler very hot and sear the
surface of the meat quickly. Finish broiling more slowly,
allowing eight to ten minutes for steak an inch thick. Place
on warm platter, pour over part of fat, season, garnish and
serve. A mushroom sauce may be served with the steak, or
the sauce Beamaise. Fried or baked beans are also a suit-
able accompaniment to ste✪ Broiled Steakak.
HAMBURG STEAK.
Chop finely 1 pound lean raw beef ; season highly with salt,
pepper, a little sage and a few drops of onion juice✪ Hamburg Steak. Make
into small cakes; flour and fry.
BEEF LOAF.
Three pounds lean beef, ground fine, 4 eggs, 1 pint bread
crumbs, 1 pint sweet milk, a small onion, 1 tablespoon salt,
1 of black pepper, pinch of red pepper✪ Beef Loaf, butter size of an
MEATS 23
egg (melted). Mix all these well made into loaf, put in pan
and fill the pan about half -full of water; bake. — Mrs. B. B.
Powell.
PICKLE FOR BEEF.
Four gallons of water to 4 quarts of salt, 2 pounds of sugar,
2 ounces of saltpetre✪ Pickle for Beef, boil and skim; let it stand all night,
then put the beef in. The beef should tbe salted 5 or 6 days,
then washed and wiped dry before putting it into the brine. — ■
Mrs. Zollicojfer.
SPICED BEEF.
. For 12 pounds of beef take a large teaspoon of mace and
pepper, twice as much cloves, 1 nutmeg and ^ of a teaspoon
of cayenne pepper ; mix well with % pound of ibrown sugar.
Rub the beef with this and let it stand 3 days, then add ^2
pound of salt✪ Spiced Beef, then turn it once each day for 12 days. Boil
in not too much water. — Mrs. Sam Watkins.
MEAT PUFFS.
Roll a sheet of good paste and cut into circular shapes
by pressing a saucer upon it and passing a sharp kuife around
saucer ; lay upon the half of each circle of paste a tablespoon
of any kind of minced meat✪ Meat Puffs seasoned to taste; moisten with
wine or catsup ; fold over the other half, crimp the edges
and bake or fry. Serve hot or cold. — Dixie.
CREAMED DRIED BEEF.
Over sliced dried beef pour boiling water and let stand
5 minutes. Make a cream sauce✪ Creamed Dried Beef. Add the beef to it and
when thoroughly hot turn into a hot dish and serve. — Mrs.
Andrew J. Davis.
FRIED STEAK.
Remove every particle of skin and gristle. This will
usually divide the steak into small pieces about the right size
to serve. "Wash steak, season with salt and pepper and roll
24 MEATS ✪ Fried Steak
Page 9 · 9 recipe records on this page
Presented as published in 1914. 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
Who serves roast fowls with tasteless stuffing.
Egg sauce : few make it right, alas ! Is good with bluefish or white bass.
Shad, stuffed and baked, is most delicious, 'Twould have electrified Aspicious.
TO SELECT BEEF.
Nice beef may be known by its color. The fat will be of oily smoothness and white, rather than yellow. The lean will be an open grain and bright red. Yellow fat is a sure sign of an inferior quality of meats.
RIB ROAST BEEF.
Have oven and baking pan well heated when the beef is first put in; this causes the outside to brown quickly and thus retain the juices. Take a rib piece or loin roast of 7 or 8 pounds, wipe carefully with a clean towel, put in oven, season with salt and pepper, and baste frequently with its own fat or butter. This roast requires 2 hours to cook. An hour before taking up peel a few Irish potatoes and cut and put around roast, turning over to brown when basting.
BROILED STEAK.
Select thick, fat steak, trim edges and remove bone, if large. Skewer into shape, have broiler very hot and sear the surface of the meat quickly. Finish broiling more slowly, allowing eight to ten minutes for steak an inch thick. Place on warm platter, pour over part of fat, season, garnish and serve. A mushroom sauce may be served with the steak, or the sauce Beamaise. Fried or baked beans are also a suitable accompaniment to steak.
HAMBURG STEAK.
Chop finely 1 pound lean raw beef ; season highly with salt, pepper, a little sage and a few drops of onion juice. Make into small cakes; flour and fry.
BEEF LOAF.
Three pounds lean beef, ground fine, 4 eggs, 1 pint bread crumbs, 1 pint sweet milk, a small onion, 1 tablespoon salt, 1 of black pepper, pinch of red pepper, butter size of an
egg (melted). Mix all these well made into loaf, put in pan and fill the pan about half -full of water; bake. — Mrs. B. B. Powell.
PICKLE FOR BEEF.
Four gallons of water to 4 quarts of salt, 2 pounds of sugar, 2 ounces of saltpetre, boil and skim; let it stand all night, then put the beef in. The beef should be salted 5 or 6 days, then washed and wiped dry before putting it into the brine. — ■ Mrs. Zollicojfer.
SPICED BEEF.
. For 12 pounds of beef take a large teaspoon of mace and pepper, twice as much cloves, 1 nutmeg and ^ of a teaspoon of cayenne pepper ; mix well with % pound of ibrown sugar. Rub the beef with this and let it stand 3 days, then add ^2 pound of salt, then turn it once each day for 12 days. Boil in not too much water. — Mrs. Sam Watkins.
MEAT PUFFS.
Roll a sheet of good paste and cut into circular shapes by pressing a saucer upon it and passing a sharp kuife around saucer ; lay upon the half of each circle of paste a tablespoon of any kind of minced meat seasoned to taste; moisten with wine or catsup ; fold over the other half, crimp the edges and bake or fry. Serve hot or cold. — Dixie.
CREAMED DRIED BEEF.
Over sliced dried beef pour boiling water and let stand 5 minutes. Make a cream sauce. Add the beef to it and when thoroughly hot turn into a hot dish and serve. — Mrs. Andrew J. Davis.
FRIED STEAK.
Remove every particle of skin and gristle. This will usually divide the steak into small pieces about the right size to serve. "Wash steak, season with salt and pepper and roll
Records on this page
Rib Roast BeefBroiled SteakHamburg SteakBeef LoafPickle for BeefSpiced BeefMeat PuffsCreamed Dried BeefFried Steak