Cut four pounds of coarse lean beef in one piece. Fry
half a pound of fat salt pork in a rather shallow pot.
Put in the beef, and cook fast on both sides for five min-
utes. Cover with a chopped onion and a cupful of canned
tomatoes, a sliced carrot and a sliced turnip. Now, pour
in enough hot water to come half-way to the top of the
meat✪ Pot Roast of Coarse Beef; cover closely and simmer slowly for two hours,
turning at the end of the first hour. Take out the beef ;
rub with butter, pepper and salt, and set in the oven
while you skim and strain the gravy, rubbing the vege-
tables with it through a colander. Put this back into
the pot, thicken with browned flour, boil up once ; pour
half QY^r tbe m^^t and serve the rest in a gravy-boat.
144 KIRMESS CCX)K BOOK.
BEEF A LA MODE.
Marion Harland.
Have a solid piece cut from the round, and tie into
shape with stout cords at intervak of an inch apart.
Plug the meat perpendicularly with strips of fat salt
pork, long enough to project half an inch at top and
bottom. Make incisions clear .through the beef with a
sharp, thin knife, and fill these with forcemeat made
of fat pork, minced, onion and bread-crumbs, sharply
seasoned. Lay the meat in a braising-pot, cover deep
with chopped onion, carrot, turnip, celery, three bay-
leaves, a sliced tomato, and sprinkle with mace and
paprika. Now pour in a cupful of cold water, cover
closely and cook slowly fifteen minutes to the pound. If
you wish to serve hot, clip the threads; rub the gravy
through a colander, let it cool a few minutes to throw up
the fat; skim, and thicken with browned flour, and
pour half over the meat, half into a gravy-boat. It is,
however, nicer if left to get cold in the gravy, with a
heavy weight on top, until next day. Then remove the
cords, and cut in tiiin, horizontal slices. An underdone
roast can be metamorphosed in this way for a second-
day*s dinner.
CORN BEEF.
Mrs. O. L, McDowell, Philadelphia.
Boiled Dinner. Put meat on, after washing well, in
enough cold water to just cover the meat ; as soon as it
boils set kettle on the stove where it will simmer or boil
very slowly; boil until almost tender, put in vegetables
in this order: Quartered cabbage, medium sized tur-
nips, halved; whole potatoes. Peel potatoes and turnips
MEATS. 145
and allow to lie in cold water for half an hour before
using. Skim meat well before adding vegetables. Boil
together until thoroughly done, adding a little salt be-
fore taking out of kettle, where there should be left
only just enough water to prevent burning; take up
vegetables in separate dishes, and lastly the meat If
there is any juice in the kettle pour it over cabbage. Boil
cabbage an hour, turnips and potatoes half an hour.
Soup plate or saucer, upside down, should be placed
in bottom of kettle to keep meat from burning.
BROILED STEAK. ✪ Beef a la Mode
Page 60 · 4 recipe records on this page
Presented as published in 1907. 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
Cut four pounds of coarse lean beef in one piece. Fry half a pound of fat salt pork in a rather shallow pot. Put in the beef, and cook fast on both sides for five minutes. Cover with a chopped onion and a cupful of canned tomatoes, a sliced carrot and a sliced turnip. Now, pour in enough hot water to come half-way to the top of the meat; cover closely and simmer slowly for two hours, turning at the end of the first hour. Take out the beef ; rub with butter, pepper and salt, and set in the oven while you skim and strain the gravy, rubbing the vegetables with it through a colander. Put this back into the pot, thicken with browned flour, boil up once ; pour half over the meat and serve the rest in a gravy-boat.
BEEF A LA MODE.
Marion Harland.
Have a solid piece cut from the round, and tie into shape with stout cords at intervak of an inch apart. Plug the meat perpendicularly with strips of fat salt pork, long enough to project half an inch at top and bottom. Make incisions clear .through the beef with a sharp, thin knife, and fill these with forcemeat made of fat pork, minced, onion and bread-crumbs, sharply seasoned. Lay the meat in a braising-pot, cover deep with chopped onion, carrot, turnip, celery, three bayleaves, a sliced tomato, and sprinkle with mace and paprika. Now pour in a cupful of cold water, cover closely and cook slowly fifteen minutes to the pound. If you wish to serve hot, clip the threads; rub the gravy through a colander, let it cool a few minutes to throw up the fat; skim, and thicken with browned flour, and pour half over the meat, half into a gravy-boat. It is, however, nicer if left to get cold in the gravy, with a heavy weight on top, until next day. Then remove the cords, and cut in tiiin, horizontal slices. An underdone roast can be metamorphosed in this way for a second-day's dinner.
CORN BEEF.
Mrs. O. L, McDowell, Philadelphia. Boiled Dinner. Put meat on, after washing well, in enough cold water to just cover the meat ; as soon as it boils set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in this order: Quartered cabbage, medium sized turnips, halved; whole potatoes. Peel potatoes and turnips
and allow to lie in cold water for half an hour before using. Skim meat well before adding vegetables. Boil together until thoroughly done, adding a little salt before taking out of kettle, where there should be left only just enough water to prevent burning; take up vegetables in separate dishes, and lastly the meat If there is any juice in the kettle pour it over cabbage. Boil cabbage an hour, turnips and potatoes half an hour. Soup plate or saucer, upside down, should be placed in bottom of kettle to keep meat from burning.
BROILED STEAK.
Records on this page
Pot Roast of Coarse BeefBeef a la ModeCorn Beef Boiled DinnerBroiled Steak