This recipe, contributed by the chef S. H. Agneau, was communicated to him by the
cook of the Prince of Wales. Take a leg of venison, leave all the fat and skin on, and
rub it well with a glass of good sherry and brandy mixed. Then sprinkle a few pinches
of marjoram over it. Take some coarse Graham flour and mix it with water, making it
into a good stiff dough. Roll it out and envelop the leg of venison so as to seal it up;
then roast it on a spit or in a good hot oven for three hours. The dough must be about
two inches thick. Outside the dough roll some paper well greased✪ How to Cook a Leg of Venison to prevent the dough
from burning. When done and ready to serve, remove the dough. The aroma from the
venison will be something grand, and the juices that will flow from the first cut will be
the sauce that no epicure will say nay to.
BEEF.
BEEF TO ROAST.
The best cut of beef to roast is the second and third ribs. The oven should be very
hot when a roast of any kind is first put in. For a twelve pound roast, one pint of water,
one tablespoon of salt, one teaspoon of pepper✪ Beef to Roast. Mix the salt and pepper and rub them
well into the beef; lay it in the dripping-pan with the water, and roast two hours, basting
it often. When the beef is taken up, pour the fat from the dripping-pan, season the
gravy well; put a few spoonfuls over the beef, and serve the rest in a gravy-boat, thickened
if preferred with browned flour.
COLD ROAST BEEF, BROILED.
Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate con-
taining enough salad oil and vinegar to moisten the beef, allowing one tablespoon of vine-
gar to three of oil✪ Cold Roast Beef, Broiled ; dust the meat with pepper ; turn the slices at the end of a half hour,
and in an hour broil them over a hot fire; do not wipe off the oil and vinegar before broil-
ing the beef; broil the beef very quickly at a hot fire, and serve it at once; a little butter,
salt and pepper can be used to season the broiled beef, and it may be garnished,
if desired, with lemon, parsley or watercress, or served with a dish of sliced fresh toma-
toes or cucumbers. Freshly-grated horse-radish, dressed with vinegar and salt, is excel-
lent with roast beef, either hot or cold.
R. CORNED BEEF.
What is generally termed the horseshoe, which is the cut next to the round steak, is ex-
cellent corned. It should remain in the pickle three days and nights, and no longer.
Boil till perfectly tender, then let it stand in the water in which it was boiled till cold, or
nearly so. If it is desirable to eat it warm when first cooked, what remains can be returned
to the kettle. One can usually buy the meat and have it corned to order, where he is in
the habit of buying regularly. Meats are usually kept in the brine too long, and after-
wards not thoroughly cooked, and for both these reasons, corned beef is often hard, dry
and unpalatable. It requires five to six hours to boil✪ Corned Beef corned beef. If boiled gently for
this length of time, it will be very tender, have a fine flavor, and cut easily and smoothly.
R. THE HORSESHOE.
Page 97 · 5 recipe records on this page
Presented as published in 1891. 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
This recipe, contributed by the chef S. H. Agneau, was communicated to him by the cook of the Prince of Wales. Take a leg of venison, leave all the fat and skin on, and rub it well with a glass of good sherry and brandy mixed. Then sprinkle a few pinches of marjoram over it. Take some coarse Graham flour and mix it with water, making it into a good stiff dough. Roll it out and envelop the leg of venison so as to seal it up; then roast it on a spit or in a good hot oven for three hours. The dough must be about two inches thick. Outside the dough roll some paper well greased to prevent the dough from burning. When done and ready to serve, remove the dough. The aroma from the venison will be something grand, and the juices that will flow from the first cut will be the sauce that no epicure will say nay to."
BEEF.
BEEF TO ROAST.
The best cut of beef to roast is the second and third ribs. The oven should be very hot when a roast of any kind is first put in. For a twelve pound roast, one pint of water, one tablespoon of salt, one teaspoon of pepper. Mix the salt and pepper and rub them well into the beef; lay it in the dripping-pan with the water, and roast two hours, basting it often. When the beef is taken up, pour the fat from the dripping-pan, season the gravy well; put a few spoonfuls over the beef, and serve the rest in a gravy-boat, thickened if preferred with browned flour.
COLD ROAST BEEF, BROILED.
Cut rare roast beef in slices half an inch thick, lay them for half an hour on a plate containing enough salad oil and vinegar to moisten the beef, allowing one tablespoon of vinegar to three of oil ; dust the meat with pepper ; turn the slices at the end of a half hour, and in an hour broil them over a hot fire; do not wipe off the oil and vinegar before broiling the beef; broil the beef very quickly at a hot fire, and serve it at once; a little butter, salt and pepper can be used to season the broiled beef, and it may be garnished, if desired, with lemon, parsley or watercress, or served with a dish of sliced fresh tomatoes or cucumbers. Freshly-grated horse-radish, dressed with vinegar and salt, is excellent with roast beef, either hot or cold.
R. CORNED BEEF.
What is generally termed the horseshoe, which is the cut next to the round steak, is excellent corned. It should remain in the pickle three days and nights, and no longer. Boil till perfectly tender, then let it stand in the water in which it was boiled till cold, or nearly so. If it is desirable to eat it warm when first cooked, what remains can be returned to the kettle. One can usually buy the meat and have it corned to order, where he is in the habit of buying regularly. Meats are usually kept in the brine too long, and afterwards not thoroughly cooked, and for both these reasons, corned beef is often hard, dry and unpalatable. It requires five to six hours to boil corned beef. If boiled gently for this length of time, it will be very tender, have a fine flavor, and cut easily and smoothly.
R. THE HORSESHOE.
Records on this page
How to Cook a Leg of VenisonBeef to RoastCold Roast Beef, BroiledCorned BeefThe Horseshoe