Have two pounds from the round of beef cut in steaks about an inch thick and three
inches square; put them over the fire in a hot frying-pan, and quickly brown them; when the
steaks are brown, if there is no fat on them, add to them a heaping tablespoon of good
drippings or butter, a can of tomatoes, or a quart of fresh tomatoes peeled and sliced✪ Stewed Round Steak, and
a palatable seasoning of salt and pepper ; cover the frying-pan, and gently stew the steaks
until they are cooked to the desired degree ; then dish them on the tomatoes, and serve
them with plain boiled or baked potatoes. This dish may be varied by boiling and mash-
ing a quart of potatoes, seasoning them with salt, pepper and butter, and then forming
with them a border, inside of which the steaks and tomatoes may be served.
no HOME DISSERTATIONS.
BEEFSTEAK ROLLS.
Use a tender round steak cut an inch thick; remove all gristle; lay the pieces of beef-
steak on the table, sprinkle over the surface of the meat a light seasoning of salt and pep-
per, and either chopped fresh celery or celery salt; cut rather thin slices of the soft part of
bread about half an inch thick, butter the bread, lay it on the meat, put very little pow-
dered cloves over, roll up the bread and meat together fastening the rolls with a string,
cover them with flour seasoned with salt and pepper, put them into a saucepan containing
enough hot water to prevent their burning, and brown them; cover them with hot water,
add a light seasoning of salt and pepper✪ Beefsteak Rolls, and stew them gently until the meat is tender.
After the rolls are done, remove the strings, and serve them on a dish, with some of the
gravy poured over them, sending to the table with them a dish of plain boiled potatoes.
HASH.
Chop the cooked meat and twice as much potatoes, cold, in separate bowls. Put a little
water, boiling, and a bit of butter into an iron saucepan, stewpan, or spider; bring to a
boil. Then put in the meat and potatoes, well salted and peppered. Add other vegeta-
bles, if desired. Let it cook through well, under cover, stirring occasionally, so that the
ingredients be evenly distributed and to keep the bottom from sticking to the pan. When
done, it should be not at all watery, nor yet dry, but have sufficient adhesiveness to stand
on well-trimmed and buttered toast, on which it should be served. Hash from cold poul-
try can be made same way.
BEEFSTEAK PUDDING.
Remove all pieces of membrane from half a pound of suet, chop it fine, and mix it with
a scant pound of flour, a teaspoon of salt, half a saltspoon of pepper, and enough cold
water to form a dough stiff enough to roll out about three-quarters of an inch thick; cut
two pounds of round steak in inch pieces, and season it with pepper and salt; thickly
butter a two-quart earthen bowl ; lay the suet crust in the bowl, gently pressing it
against the sides and leaving the crust hanging over the sides of the bowl; put in
the beef, and a gill of cold water✪ Beefsteak Pudding; draw the crust up over the meat, wetting the edges
to close them, so that the gravy cannot escape while the pudding is being cooked;
care must be taken to close the crust securely, for the excellence of the pudding
depends upon retaining the gravy; when the crust is perfectly closed over the meat
wet a cloth in hot water, dust it with flour, lay it over the top of the pudding, lift the
bowl, gather the edges of
Page 99 · 4 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
Have two pounds from the round of beef cut in steaks about an inch thick and three inches square; put them over the fire in a hot frying-pan, and quickly brown them; when the steaks are brown, if there is no fat on them, add to them a heaping tablespoon of good drippings or butter, a can of tomatoes, or a quart of fresh tomatoes peeled and sliced, and a palatable seasoning of salt and pepper ; cover the frying-pan, and gently stew the steaks until they are cooked to the desired degree ; then dish them on the tomatoes, and serve them with plain boiled or baked potatoes. This dish may be varied by boiling and mashing a quart of potatoes, seasoning them with salt, pepper and butter, and then forming with them a border, inside of which the steaks and tomatoes may be served.
BEEFSTEAK ROLLS.
Use a tender round steak cut an inch thick; remove all gristle; lay the pieces of beefsteak on the table, sprinkle over the surface of the meat a light seasoning of salt and pepper, and either chopped fresh celery or celery salt; cut rather thin slices of the soft part of bread about half an inch thick, butter the bread, lay it on the meat, put very little powdered cloves over, roll up the bread and meat together, fastening the rolls with a string, cover them with flour seasoned with salt and pepper, put them into a saucepan containing enough hot water to prevent their burning, and brown them; cover them with hot water, add a light seasoning of salt and pepper, and stew them gently until the meat is tender. After the rolls are done, remove the strings, and serve them on a dish, with some of the gravy poured over them, sending to the table with them a dish of plain boiled potatoes.
HASH.
Chop the cooked meat and twice as much potatoes, cold, in separate bowls. Put a little water, boiling, and a bit of butter into an iron saucepan, stewpan, or spider; bring to a boil. Then put in the meat and potatoes, well salted and peppered. Add other vegetables, if desired. Let it cook through well, under cover, stirring occasionally, so that the ingredients be evenly distributed and to keep the bottom from sticking to the pan. When done, it should be not at all watery, nor yet dry, but have sufficient adhesiveness to stand on well-trimmed and buttered toast, on which it should be served. Hash from cold poultry can be made same way.
BEEFSTEAK PUDDING.
Remove all pieces of membrane from half a pound of suet, chop it fine, and mix it with a scant pound of flour, a teaspoon of salt, half a saltspoon of pepper, and enough cold water to form a dough stiff enough to roll out about three-quarters of an inch thick; cut two pounds of round steak in inch pieces, and season it with pepper and salt; thickly butter a two-quart earthen bowl ; lay the suet crust in the bowl, gently pressing it against the sides and leaving the crust hanging over the sides of the bowl; put in the beef, and a gill of cold water; draw the crust up over the meat, wetting the edges to close them, so that the gravy cannot escape while the pudding is being cooked; care must be taken to close the crust securely, for the excellence of the pudding depends upon retaining the gravy; when the crust is perfectly closed over the meat wet a cloth in hot water, dust it with flour, lay it over the top of the pudding, lift the bowl, gather the edges of
Records on this page
HashStewed Round SteakBeefsteak RollsBeefsteak Pudding