This cut of beef previously spoken of as being good corned✪ The Horseshoe, is also good boiled fresh,
either with water to cover it, in which case the broth is excellent for either soup or gravy;
or it can be boiled with just water enough in the bottom of the kettle to keep it from burn-
ing ; keep it tightly covered. In either case it is good hot or cold; but it must be boiled
1 08
BEEF. 109
till perfectly tender, fully three and a half hours. If much broth is desired, especially for
soup, the meat, or a part of it can be cut in small pieces, and if taken out as soon as done,
these pieces will make good hash or hash-cakes for breakfast. An excellent stew can also
be made by using a little macaroni, rice, two or three potatoes sliced, a small onion
cut in very small pieces, with plenty of the broth, and what part of the meat is required.
Dumplings, or toasted bread or crackers used with the stew are excellent.
BROILED. BEEFSTEAK.
The first requirement is not so much a tender and juicy steak, though this is always
desirable, but a glowing bed of coals, a wire gridiron, — a stout one, with good-sized wires,
and double, so that you can turn the steak without touching it. The steak should be
pounded only in extreme cases, when it is cut too thick and is " stringy." Attempt noth-
ing else when cooking the steak ; have everything else ready for the table ; the potatoes
and vegetables dished and in the warming-closet. From four minutes onward is needed to
cook the steak. The time must depend on the size, and you can easily tell by the color
of the gravy which runs from the steak, when gently pressed with a knife, as to its condi-
tion. If the master of the house like it " rare done," it will be safe to infer that it is done
enough for him, when there is a suspicion of brown gravy with the red ; if, as is generally
the case, the next stage is the favorite one, remove the steak from the gridiron the instant
the gravy is of a light brown. Remove it to a platter, pepper and salt to suit your taste,
put on small lumps of butter, and then for two brief moments, cover it with a hot plate,
the two moments being sufficient to carry it to the table. One absolutely essential factor
in the preparation of good beefsteak is that it must be served at once.
BROILED ROUND OF BEEF.
Use a tender round-steak cut an inch and a half thick, cut it in strips an inch and a
half square and about four inches long; dip the strips in melted butter seasoned with salt
and pepper, put them between the bars of a double wire gridiron, and quickly broil them
over a very hot fire ; when they are done put them on a hot dish, pour the remainder of
the melted butter and seasoning over them, and serve them hot at once.
STEWED ROUND STEAK. ✪ Hash
Page 98 · 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 cut of beef previously spoken of as being good corned, is also good boiled fresh, either with water to cover it, in which case the broth is excellent for either soup or gravy; or it can be boiled with just water enough in the bottom of the kettle to keep it from burning ; keep it tightly covered. In either case it is good hot or cold; but it must be boiled
1 08
BEEF. 109
till perfectly tender, fully three and a half hours. If much broth is desired, especially for soup, the meat, or a part of it can be cut in small pieces, and if taken out as soon as done, these pieces will make good hash or hash-cakes for breakfast. " An excellent stew can also be made by using a little macaroni, rice, two or three potatoes sliced, a small onion cut in very small pieces, with plenty of the broth, and what part of the meat is required. Dumplings, or toasted bread or crackers used with the stew are excellent.
BROILED. BEEFSTEAK.
The first requirement is not so much a tender and juicy steak, though this is always desirable, but a glowing bed of coals, a wire gridiron, — a stout one, with good-sized wires, and double, so that you can turn the steak without touching it. The steak should be pounded only in extreme cases, when it is cut too thick and is " stringy." Attempt nothing else when cooking the steak ; have everything else ready for the table ; the potatoes and vegetables dished and in the warming-closet. From four minutes onward is needed to cook the steak. The time must depend on the size, and you can easily tell by the color of the gravy which runs from the steak, when gently pressed with a knife, as to its condition. If the master of the house like it " rare done," it will be safe to infer that it is done enough for him, when there is a suspicion of brown gravy with the red ; if, as is generally the case, the next stage is the favorite one, remove the steak from the gridiron the instant the gravy is of a light brown. Remove it to a platter, pepper and salt to suit your taste, put on small lumps of butter, and then for two brief moments, cover it with a hot plate, the two moments being sufficient to carry it to the table. One absolutely essential factor in the preparation of good beefsteak is that it must be served at once.
BROILED ROUND OF BEEF.
Use a tender round-steak cut an inch and a half thick, cut it in strips an inch and a half square and about four inches long; dip the strips in melted butter seasoned with salt and pepper, put them between the bars of a double wire gridiron, and quickly broil them over a very hot fire ; when they are done put them on a hot dish, pour the remainder of the melted butter and seasoning over them, and serve them hot at once.
STEWED ROUND STEAK.
Records on this page
The HorseshoeHashBroiled BeefsteakBroiled Round of BeefStewed Round Steak