HUNTERS' BEEF— Take 25 lbs. of round of beef, 3 oz. of salt-
petre, 3 oz. of the coarsest brown sugar, 1 oz. of cloves, 1 nutmeg, ^
oz. of allspice, 3 handfuls of common salt — all in the finest powder.
Take the bones from about 25 lbs. of a round of beef, and let it hang
for 2 or 3 days. Then rub the above ingredients well into it every
day for 2 or 3 weeks, turning it every morning. When ready to
be dressed, dip it into cold water to take off the loose spice, bind
it up tightly with a wide tape and put it into a pan with a crust of
flour and water; set it in the oven and bake it six hours. When it is
cold, take off the paste and tape, glaze it and garnish it with savory
jelly. The gravy is very fine, 'and add,-; greatly to the flavor of soups,
hashes, etc. It keeps good for some time.
130 BEEF
BEEF KIDNEYS.— Cut the kidneys in 2 slices, lengthwise; soak
an hour in salted water, then wipe dry; dip them in a beaten egg,
roll in cracker dust, and broil over a clear fire.
Kidneys may be stewed until tender in a very little water, and
seasoned; then thicken the broth, and serve.
STUFFED LIVER.— Scald slices of liver in boiling water with a
little salt; make dressing as for poultry; put a layer of thin slices of
salt pork on the bottom of a deep baking-dish or the short=handled
frying=pan; then spread half the liver on the pork and place the
dressing on it. Cover the dressing with the remaining half of the
liver, cover with a pan or plate, and bake an hour.
DEVILED LIVER— Chop very fine 3 lbs. of liver and ^ lb. of
salt pork, both uncooked. Then mix |- pint of bread crumbs, 3 ta-
blespoons of salt, 1 teaspoon of pepper,✪ Frizzled Beef ^ teaspoon cayenne, and ^
teaspoon of mace and cloves; add and mix well with the chopped
liver and pork; put it in a covered sauce-pan, and set that in a sauce-
pan of cold water. Cover the sauce- pan and place on the fire to boil
2 hours. Take out the mold, uncover, and let it stand in an open
oven to let the steam escape. This is a cold dish.
BEEF A LA MODE — Cut the bone from a round of beef, and
fill the space with bread and butter dressing, or a dressing made with
onions and spiced with herbs. Put a bandage around it to keep it in
shape, and put it in a pot just large enough to hold it; add about a
pint of water✪ Beef a la Mode, cover tightly, and bake 3 hours. Good either hot or
cold.
MOCK DUCK. — Take a good piece of upper round steak, make a
dressing as for turkey, and spread it over the steak; roll it up and
wind it with a string✪ Mock Duck* Bake it as you would roast beef, but not so
long. It can be served hot, or allowed to cool with the string around
it, when it can be cut in thin slices for luncheon or tea. If served
cold, garnish handsomely with sliced lemon and green parsley.
Mock Duck No. 2.— Make a dressing the same as for turkey, put it
in a round of beefsteak which has been salted and peppered, and
sew it np; then roast it with 2 or 3 slices of salt pork✪ Mock Duck No. 2 on top, and
baste it frequently. It will be equal to duck.
BEEF OMELET — Chop finely 1 pound of raw beef; roll 3
crackers to a powder, and mix with them h teaspoon of baking powder;
beat well 2 eggs, and then mix all together with a seasoning of salt,
pepper and powdered herbs; put a piece of butter the size of an egg✪ Beef Omelet
in a pudding==dish, let it just melt, then place the mixture in a cake
BEEF 131
Page 97 · 8 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
HUNTERS' BEEF— Take 25 lbs. of round of beef, 3 oz. of saltpetre, 3 oz. of the coarsest brown sugar, 1 oz. of cloves, 1 nutmeg, ^ oz. of allspice, 3 handfuls of common salt — all in the finest powder. Take the bones from about 25 lbs. of a round of beef, and let it hang for 2 or 3 days. Then rub the above ingredients well into it every day for 2 or 3 weeks, turning it every morning. When ready to be dressed, dip it into cold water to take off the loose spice, bind it up tightly with a wide tape and put it into a pan with a crust of flour and water; set it in the oven and bake it six hours. When it is cold, take off the paste and tape, glaze it and garnish it with savory jelly. The gravy is very fine, and adds greatly to the flavor of soups, hashes, etc. It keeps good for some time.
BEEF KIDNEYS.— Cut the kidneys in 2 slices, lengthwise; soak an hour in salted water, then wipe dry; dip them in a beaten egg, roll in cracker dust, and broil over a clear fire.
Kidneys may be stewed until tender in a very little water, and seasoned; then thicken the broth, and serve.
STUFFED LIVER.— Scald slices of liver in boiling water with a little salt; make dressing as for poultry; put a layer of thin slices of salt pork on the bottom of a deep baking-dish or the short-handled frying pan; then spread half the liver on the pork and place the dressing on it. Cover the dressing with the remaining half of the liver, cover with a pan or plate, and bake an hour.
DEVILED LIVER— Chop very fine 3 lbs. of liver and ^ lb. of salt pork, both uncooked. Then mix |- pint of bread crumbs, 3 tablespoons of salt, 1 teaspoon of pepper, ^ teaspoon cayenne, and ^ teaspoon of mace and cloves; add and mix well with the chopped liver and pork; put it in a covered sauce-pan, and set that in a saucepan of cold water. Cover the sauce- pan and place on the fire to boil 2 hours. Take out the mold, uncover, and let it stand in an open oven to let the steam escape. This is a cold dish.
BEEF A LA MODE — Cut the bone from a round of beef, and fill the space with bread and butter dressing, or a dressing made with onions and spiced with herbs. Put a bandage around it to keep it in shape, and put it in a pot just large enough to hold it; add about a pint of water, cover tightly, and bake 3 hours. Good either hot or cold.
MOCK DUCK. — Take a good piece of upper round steak, make a dressing as for turkey, and spread it over the steak; roll it up and wind it with a string. Bake it as you would roast beef, but not so long. It can be served hot, or allowed to cool with the string around it, when it can be cut in thin slices for luncheon or tea. If served cold, garnish handsomely with sliced lemon and green parsley.
Mock Duck No. 2.— Make a dressing the same as for turkey, put it in a round of beefsteak which has been salted and peppered, and sew it up; then roast it with 2 or 3 slices of salt pork on top, and baste it frequently. It will be equal to duck.
BEEF OMELET — Chop finely 1 pound of raw beef; roll 3 crackers to a powder, and mix with them h teaspoon of baking powder; beat well 2 eggs, and then mix all together with a seasoning of salt, pepper and powdered herbs; put a piece of butter the size of an egg in a pudding dish, let it just melt, then place the mixture in a cake
Records on this page
Frizzled BeefHunters' BeefStuffed LiverDeviled LiverBeef a la ModeMock DuckMock Duck No. 2Beef Omelet