Beef Heart Baked or Roasted. — Cut a beef heart in
two; take out the strings from the inside; wash it with warm
water; rub the inside with pepper and salt, and fill it with a
stuffing of bread and butter moistened with water, and sea-
soned with pepper and salt, and, if liked, a sprig of thyme
made fine; put it together and tie a string round it; rub the
outside with pepper and salt; stick bits of butter on, then
dredge flour over and set it on a trivet or muffin rings, in a
dripping pan; put a pint of water in to baste with, then roast
it before a hot fire or in a hot oven; turn it round and baste
frequently. One hour will roast or bake it; when done take it
up, cut a lemon in thin slices, and put it in a pan with a bit of
butter; dredge in a teaspoonful of flour✪ Beef Heart Baked or Roasted; let it brown, add a
small teacupful of boiling water; stir it smooth, and serve in a
gravy tureen.
Beef Kidneys. — These may be split Jand fried, or broiled,
or they may be chopped small and made a hash or stew. Cut
them in half, or mince them, and put them in a stewpan with
enough hot water to moisten them; then cover them close and
let them simmer gently until tender; add a good bit of butter,
pepper and salt to taste, and some browned flour; a wineglass
of wine or catsup may be added, if liked. Toast some thin
slices of bread delicately brown, take off the crust and lay
them in a dish, and put the stew or hash over. A finely
chopped onion or leek may be added to it, if liked.
Hashed Beef. — Take some very rare done or uncooked
beef, chop it fine, one-fourth as much fat as lean, and moisten
it with water or gravy; if with water, add a bit of butter rolled
in flour; put it in a closely covered stewpan over a gentle
fire for half an hour; then dredge in a little browned flour, add
salt and pepper to taste, and cover it for fifteen minutes, and
138 HOUSEHOLD.
serve. Or, cut some thin slices of toast in neat squares, put
them in the dish and put the hash on it; or serve it on boiled
rice. Some persons like a teaspoonful of made mustard or
catsup put to it before dishing it.
Beef Steaks. — Sirloin, and what is known in New York
markets as porter-house steaks, are the choicest cuts. If the
beef is not very tender and young, it may be improved by beat-
ing gently with a rolling-pin or potato-beetle before cooking;
the steaks should be nearly the thickness of an inch; beef
steaks must on no account be washed. By keeping beef as
long as possible without tainting, it may be improved in flavor,
and will become more tender; broiling is by far the best man-
ner of cooking beef steaks.
Fried Beef Steaks. — Cut some of the fat from the steak
and put it into a frying-pan and set it over the fire; if the
steaks are not very tender, beat them with a rolling-pin, and
when the fat is boiling hot, put the steak evenly in, cover the
pan and let it fry briskly until one side is done; sprinkle a little
pepper and salt over, and turn the other; let it be rare or well-
done, as may be liked; take the steak on a hot dish, add a wine-
glass or less of boiling water or catsup to the gravy; let it boil
up once and pour it in the dish with the steak.
Page 92 · 1 recipe record 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
Beef Heart Baked or Roasted. — Cut a beef heart in two; take out the strings from the inside; wash it with warm water; rub the inside with pepper and salt, and fill it with a stuffing of bread and butter moistened with water, and seasoned with pepper and salt, and, if liked, a sprig of thyme made fine; put it together and tie a string round it; rub the outside with pepper and salt; stick bits of butter on, then dredge flour over and set it on a trivet or muffin rings, in a dripping pan; put a pint of water in to baste with, then roast it before a hot fire or in a hot oven; turn it round and baste frequently. One hour will roast or bake it; when done take it up, cut a lemon in thin slices, and put it in a pan with a bit of butter; dredge in a teaspoonful of flour; let it brown, add a small teacupful of boiling water; stir it smooth, and serve in a gravy tureen.
Beef Kidneys. — These may be split and fried, or broiled, or they may be chopped small and made a hash or stew. Cut them in half, or mince them, and put them in a stewpan with enough hot water to moisten them; then cover them close and let them simmer gently until tender; add a good bit of butter, pepper and salt to taste, and some browned flour; a wineglass of wine or catsup may be added, if liked. Toast some thin slices of bread delicately brown, take off the crust and lay them in a dish, and put the stew or hash over. A finely chopped onion or leek may be added to it, if liked.
Hashed Beef. — Take some very rare done or uncooked beef, chop it fine, one-fourth as much fat as lean, and moisten it with water or gravy; if with water, add a bit of butter rolled in flour; put it in a closely covered stewpan over a gentle fire for half an hour; then dredge in a little browned flour, add salt and pepper to taste, and cover it for fifteen minutes, and
serve. Or, cut some thin slices of toast in neat squares, put them in the dish and put the hash on it; or serve it on boiled rice. Some persons like a teaspoonful of made mustard or catsup put to it before dishing it.
Beef Steaks. — Sirloin, and what is known in New York markets as porter-house steaks, are the choicest cuts. If the beef is not very tender and young, it may be improved by beating gently with a rolling-pin or potato-beetle before cooking; the steaks should be nearly the thickness of an inch; beef steaks must on no account be washed. By keeping beef as long as possible without tainting, it may be improved in flavor, and will become more tender; broiling is by far the best manner of cooking beef steaks.
Fried Beef Steaks. — Cut some of the fat from the steak and put it into a frying-pan and set it over the fire; if the steaks are not very tender, beat them with a rolling-pin, and when the fat is boiling hot, put the steak evenly in, cover the pan and let it fry briskly until one side is done; sprinkle a little pepper and salt over, and turn the other; let it be rare or welldone, as may be liked; take the steak on a hot dish, add a wineglass or less of boiling water or catsup to the gravy; let it boil up once and pour it in the dish with the steak.
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Beef Heart Baked or Roasted