its texture and color; the lean will have a fine, open grain of a
deep coral or bright carnation red; the fat rather inclining to
white than yellow; and the suet firm and white. Very yellow
fat is generally sufiicient proof of inferior beef.
The better roasting pieces of beef are the prime ribs, sir-
loin, and what is known as the porter-house piece; it may be
recognized by the bone.
The best steaks are cut from the sirloin and porter-house.
The last mentioned cut probably took its name from having
been the most highly esteemed steak, and so dished for the
palate of the epicure at porter-houses, which were formerly
the only eating-houses. Fine steaks may be cut from between
the ribs
The round of tender, fat beef, cuts very good steaks, as does
also the cross-ribs, but they are juiceless compared with the
other pieces. The lean of fat beef is the most juicy and
tender.
The neck, shin, or marrow bone, leg or head make good
soups.
Beef skirts are good for sausage meat, stewing, hashes, or
for mince-pie meat; or they may be broiled or fried.
To Fry Tripe. — Take prepared tripe, lay it in a little
water over night; in the morning scrape the rough side
clean, then wipe it dry; then dip in wheat flour or rolled
crackers. Have a thick-bottomed frying pan, put into it a cup
of lard or beef dripping; let it become boiling hot; then lay
the tripe in, the rough side down first, let it fry gently; when
this side is a delicate brown turn the other and do likewise;
then take it from the pan, add to it the fat in which it was fried
a wineglass of vinegar✪ To Fry Tripe, let it boil up once, then pour it in the
dish with the tripe; or you may use water instead of vinegar.
Beef Liver. — Cut the liver in thin slices; dip each slice in
wheat flour or rolled crackers, and fry in hot lard or beef drip-
ping; season with pepper and salt. It must be thoroughly
cooked and a fine brown.
To Stew a Round of Beef. — Boil the beef till it is
rather more than half done; gash it with a sharp knife, then
rub it over with salt and pepper and sweet herbs chopped
HOUSEHOLD. 137
small; one sliced carrot, also a leek or onion sliced small;
dredge it white with flour; strew bits of butter over it, and put
it into a dinner pot with a pint or more of the water✪ To Stew a Round of Beef in which
it was boiled; cover it close, and let it bake or stew slowly for
two hours; add a little hot water when it may be necessary to
keep it from burning; turn it once; when it is nicely browned
take it up, add a little boiling water to the gravy, stir it well
together, let it boil up once, then pour it over the meat.
Page 91 · 3 recipe records on this page
Presented as published in 1883. 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
its texture and color; the lean will have a fine, open grain of a deep coral or bright carnation red; the fat rather inclining to white than yellow; and the suet firm and white. Very yellow fat is generally sufficient proof of inferior beef.
The better roasting pieces of beef are the prime ribs, sirloin, and what is known as the porter-house piece; it may be recognized by the bone.
The best steaks are cut from the sirloin and porter-house. The last mentioned cut probably took its name from having been the most highly esteemed steak, and so dished for the palate of the epicure at porter-houses, which were formerly the only eating-houses. Fine steaks may be cut from between the ribs
The round of tender, fat beef, cuts very good steaks, as does also the cross-ribs, but they are juiceless compared with the other pieces. The lean of fat beef is the most juicy and tender.
The neck, shin, or marrow bone, leg or head make good soups.
Beef skirts are good for sausage meat, stewing, hashes, or for mince-pie meat; or they may be broiled or fried.
To Fry Tripe. — Take prepared tripe, lay it in a little water over night; in the morning scrape the rough side clean, then wipe it dry; then dip in wheat flour or rolled crackers. Have a thick-bottomed frying pan, put into it a cup of lard or beef dripping; let it become boiling hot; then lay the tripe in, the rough side down first, let it fry gently; when this side is a delicate brown turn the other and do likewise; then take it from the pan, add to it the fat in which it was fried a wineglass of vinegar, let it boil up once, then pour it in the dish with the tripe; or you may use water instead of vinegar.
Beef Liver. — Cut the liver in thin slices; dip each slice in wheat flour or rolled crackers, and fry in hot lard or beef dripping; season with pepper and salt. It must be thoroughly cooked and a fine brown.
To Stew a Round of Beef. — Boil the beef till it is rather more than half done; gash it with a sharp knife, then rub it over with salt and pepper and sweet herbs chopped
small; one sliced carrot, also a leek or onion sliced small; dredge it white with flour; strew bits of butter over it, and put it into a dinner pot with a pint or more of the water in which it was boiled; cover it close, and let it bake or stew slowly for two hours; add a little hot water when it may be necessary to keep it from burning; turn it once; when it is nicely browned take it up, add a little boiling water to the gravy, stir it well together, let it boil up once, then pour it over the meat.
Records on this page
To Fry TripeBeef LiverTo Stew a Round of Beef