The fat that roasts out of a turkey should be dipped off with a
spoon before these ingredients are added; it is too gross to be palat-
able.
For goose gravy, pour off all the drippings as directed for beef
or pork, and put in some of the meat-liquor or stock.
To Brown Flour. — Some cooks keep browned flour on hand for
gravies and soups, and think it gives a better flavor and color than
white flour. Prepare it as follows: Put about a quart of flour✪ Browned Flour into a
gpider and set it into the oven or on top of the stove; stir it often
lest it should burn. When it is a light brown color, set it away for
use, in a jar or wide mouthed bottle, keeping it corked.
Garnishing meat adds much to its aiDpearance. Slices of carrots
are suitable for hot or cold boiled beef. Mint is used for hot or cold
roast lamb, either with or without parsley. For roast veal and calf's
head, slices of lemon are used. For boiled meats or stews, use
capers, boiled onions or pickled gherkins. For roast beef, horse-
radish is often used. Slices of red beet-root go well on boiled beef
or cold meat, and for poultry, fish, cold meats, etc., parsley is very
generally used.
Slices of lemon served with a plate of beefsteak will impart a
Jpleasant flavor to it, and those who like onions will relish beefsteak
served on a platter that has been well rubbed with raw onion.
BEEF.
Beef is probably the best and the most wholesome, as it is cer-
tainly the most economical meat that can be purchased for family
use. Very lean beef is of inferior quality, while that which is very
fat is objectionable because it is so wasteful.
Before boiling salted beef, it should be soaked in a quantity of
128 BEEF
water over nii^lit; then put it on in cold water nnd it is mnch better
for a lonj.!^, slo/c boiling.
BEEF BALLS. — Chop fine some cold beef, mix with the meat 1
or 2 welhbeaten eggs, according to quantity of meat; a bit of chopped
onion, a little melted butter, salt and pepper✪ Beef Balls; flour your hands, roll
the prepared meat into balls, and fry in smoking hot fat.
CHIPPED BEEF.— Heat together 1 cup each of milk and water,
and thicken with a beaten egg and a little flour; when it has boiled
5 minutes, add a quantity of chipped beef✪ Chipped Beef; stir in well and remove
at once from the fire.
BEEF OR VEAL CHEESE — Boil and skim beef until the meat
and gristle drop from the bone; choj) the meat fine, season with pep-
per, salt and sage, and put in a deep dish; take all the fat from the
soup and boil it away some, then pour it over the meat, stir well, and
set away to cool and harden. Cut in slices and eat Cold.
CORNED BEEF.— Put it into cold water and boil slowly until
tender. If there are any bones take them out, fold the meat together
and press it under a heavy weight. It can then be sliced in nice
shape. Time to boil | hour for each pound of beef✪ Corned Beef.
Page 95 · 6 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
The fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added; it is too gross to be palatable.
For goose gravy, pour off all the drippings as directed for beef or pork, and put in some of the meat-liquor or stock.
To Brown Flour. — Some cooks keep browned flour on hand for gravies and soups, and think it gives a better flavor and color than white flour. Prepare it as follows: Put about a quart of flour into a spider and set it into the oven or on top of the stove; stir it often lest it should burn. When it is a light brown color, set it away for use, in a jar or wide mouthed bottle, keeping it corked.
Garnishing meat adds much to its appearance. Slices of carrots are suitable for hot or cold boiled beef. Mint is used for hot or cold roast lamb, either with or without parsley. For roast veal and calf's head, slices of lemon are used. For boiled meats or stews, use capers, boiled onions or pickled gherkins. For roast beef, horseradish is often used. Slices of red beet-root go well on boiled beef or cold meat, and for poultry, fish, cold meats, etc., parsley is very generally used.
Slices of lemon served with a plate of beefsteak will impart a pleasant flavor to it, and those who like onions will relish beefsteak served on a platter that has been well rubbed with raw onion.
Beef is probably the best and the most wholesome, as it is certainly the most economical meat that can be purchased for family use. Very lean beef is of inferior quality, while that which is very fat is objectionable because it is so wasteful.
Before boiling salted beef, it should be soaked in a quantity of
water over night; then put it on in cold water and it is much better for a long, slow boiling.
BEEF BALLS. — Chop fine some cold beef, mix with the meat 1 or 2 welhbeaten eggs, according to quantity of meat; a bit of chopped onion, a little melted butter, salt and pepper; flour your hands, roll the prepared meat into balls, and fry in smoking hot fat.
CHIPPED BEEF.— Heat together 1 cup each of milk and water, and thicken with a beaten egg and a little flour; when it has boiled 5 minutes, add a quantity of chipped beef; stir in well and remove at once from the fire.
BEEF OR VEAL CHEESE — Boil and skim beef until the meat and gristle drop from the bone; choj) the meat fine, season with pepper, salt and sage, and put in a deep dish; take all the fat from the soup and boil it away some, then pour it over the meat, stir well, and set away to cool and harden. Cut in slices and eat Cold.
CORNED BEEF.— Put it into cold water and boil slowly until tender. If there are any bones take them out, fold the meat together and press it under a heavy weight. It can then be sliced in nice shape. Time to boil | hour for each pound of beef.
Records on this page
Browned FlourBeef or Veal CheeseBeef BallsChipped BeefCorned BeefCorned Beef