Beef Steak.
Have it cut thick. It will never be good, rich and juicy
if only from one-fourth to one-half an inch thick. It ought
to be at least three-quarters of an inch thick. Trim off any
MEATS. 137
suet that may be left on it, and dredge with salt, pepper and
flour. Cook in the double broiler, over or before clear coals,
for ten minutes, if to be rare, twelve, if to be rather well done.
Turn the meat constantly. Serve on a hot dish with butter
and salt, or with mushroom sauce, maitre d' hdtel butter or
tomato sauce. Do not stick a knife or fork into the meat to
try it. This is the way many people spoil it. Pounding is
another bad habit : much of the juice of the meat is lost.
When, as it sometimes happens, there is no convenience for
broiling, heat the frying pan very hot, then sprinkle with salt,
and lay in the steak. Turn frequently.
MISCELLANEOUS MODES.
Braised Beef.
Take six or eight pounds of the round or the face of the
rump, and lard with quarter of a pound of salt pork. Put
six slices of pork in the bottom of the braising pan, and as
soon as it begins to fry, add two onions, half a small carro*
and half a small turnip, all cut fine. Cook these until they
begin to brown ; then draw them to one side of the pan and
put in the beef, which has been well dredged with salt,
pepper and flour. Brown on all sides, and then add one
quart of boiling water✪ Braised Beef and a bouquet of sweet herbs •,
cover, and cook slowly in the oven for four hours, basting
every twenty minutes. Take up, and finish the gravy as
for braised tongue. Or, add to the gravy half a can of toma-
toes, and cook for ten minutes. Strain, pour around the
beef, and serve.
Fricandeau of Veal.
Have a piece of veal, weighing about eight pounds, cut
from that part of the leg called the cushion. Wet the vegeta-
ble masher, and beat the veal smooth; then lard one side
138 MISS PARLOA'S NEW COOK BOOK.
thickly. Put eight slices of pork in the bottom of the brais-
ing-pan ; place the veal on this, larded side up. Add two
small onions, half a small turnip, two slices of carrot, one
clove and a bouquet of sweet herbs — these to be at
the sides of the meat, not on top ; and one quart of
white stock or water. Dredge with salt, pepper and flour.
Cover, and place in a rather moderate oven. Cook three hours,
basting every fifteen minutes. If cooked rapidly the meat
will be dry and stringy, but if slowly, it will be tender and
juicy. When done, lift carefully from the pan . Melt four
table-spoonfuls of glaze, and spread on the meat with a brush.
Place in the open oven for five minutes. Add one cupful of
hot water to the contents of the braising-pan. Skim off all the
fat, and then add one heaping teaspoonful of corn-starch, which
has been mixed with a little cold water. Let it boil one min-
ute ; then strain, and return to the fire. Add two table -spoonfuls
of gla✪ Fricandeau of Vealze, and when this is melted, pour the sauce around the
fricandeau, and serve. Potato balls, boiled for twelve min-
utes in stock, and then slightly browned in the oven, make a
pretty garnish for this dish. It is also served on a bed of
finely-chopped spinach or mashed potatoes.
Page 60 · 2 recipe records on this page
Presented as published in 1880. 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 Steak. Have it cut thick. It will never be good, rich and juicy if only from one-fourth to one-half an inch thick. It ought to be at least three-quarters of an inch thick. Trim off any
suet that may be left on it, and dredge with salt, pepper and flour. Cook in the double broiler, over or before clear coals, for ten minutes, if to be rare, twelve, if to be rather well done. Turn the meat constantly. Serve on a hot dish with butter and salt, or with mushroom sauce, maitre d' hdtel butter or tomato sauce. Do not stick a knife or fork into the meat to try it. This is the way many people spoil it. Pounding is another bad habit : much of the juice of the meat is lost. When, as it sometimes happens, there is no convenience for broiling, heat the frying pan very hot, then sprinkle with salt, and lay in the steak. Turn frequently.
MISCELLANEOUS MODES.
Braised Beef.
Take six or eight pounds of the round or the face of the rump, and lard with quarter of a pound of salt pork. Put six slices of pork in the bottom of the braising pan, and as soon as it begins to fry, add two onions, half a small carrot and half a small turnip, all cut fine. Cook these until they begin to brown ; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour. Brown on all sides, and then add one quart of boiling water and a bouquet of sweet herbs •, cover, and cook slowly in the oven for four hours, basting every twenty minutes. Take up, and finish the gravy as for braised tongue. Or, add to the gravy half a can of tomatoes, and cook for ten minutes. Strain, pour around the beef, and serve.
Fricandeau of Veal. Have a piece of veal, weighing about eight pounds, cut from that part of the leg called the cushion. Wet the vegetable masher, and beat the veal smooth; then lard one side
thickly. Put eight slices of pork in the bottom of the braising-pan ; place the veal on this, larded side up. Add two small onions, half a small turnip, two slices of carrot, one clove and a bouquet of sweet herbs — these to be at the sides of the meat, not on top ; and one quart of white stock or water. Dredge with salt, pepper and flour. Cover, and place in a rather moderate oven. Cook three hours, basting every fifteen minutes. If cooked rapidly the meat will be dry and stringy, but if slowly, it will be tender and juicy. When done, lift carefully from the pan . Melt four table-spoonfuls of glaze, and spread on the meat with a brush. Place in the open oven for five minutes. Add one cupful of hot water to the contents of the braising-pan. Skim off all the fat, and then add one heaping teaspoonful of corn-starch, which has been mixed with a little cold water. Let it boil one minute ; then strain, and return to the fire. Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. Potato balls, boiled for twelve minutes in stock, and then slightly browned in the oven, make a pretty garnish for this dish. It is also served on a bed of finely-chopped spinach or mashed potatoes.
Records on this page
Braised BeefFricandeau of Veal