and tablespoon of ground cloves, allspice and pepper,
and two tablespoons of pulverized saltpetre✪ Spiced Beef; place the
beef in a deep pan, rub with this mixture, turn and
rub each side twice a day for a week, then wash off
the spices, put in a pot of boiling water and simmer
for five hours on the back part of the stove; press un-
der a heavy weight till it is cold and you will never
desire to try corned beef of the butcher again. Your
pickle will do for another ten pounds of beef, first rub-
bing into it a handful of salt, it can be renewed and a
piece kept in prepara^ :i, every day.
-> SPICED ROAST.
Mrs. J. A. Hanna, Galesburg.
For this either beef or mutton can be used. Pre-
pare for roasting by seasoning with salt and pepper,
then add one-half dozen whole cloves, one dozen
whole allspice, three tablespoons sugar, one-third pint
vinegar and two-thirds water✪ Spiced Roast; roast very slowly until
about a half hour before serving, when let it brown in
very hot oven. Baste often. Add water as needed.
GOOD STEAK.
Mrs. W. P. Smith.
In the first place buy good steak — porterhouse —
have it cut two inches thick ; remove all the bone and
most of the fat, put the steak upon a heavy hard wood
block and with an iron beater bring the meat to one-
half an inch in thickness. For a gridiron use a large
double bread toaster ; place the steak upon one side,
adjusted to the thickness you desire it when broiled;
close down the other half of toaster, pushing the slide
up, to fasten the meat at the proposed thickness, place
this over a bed of very hot coals for about ten seconds
— this seals the surface and prevents the juices runn-
ing— turn it and cook the other side done, slightly
browning it ; then turn the first side and cook that the
same — steak should be broiled quick, and is best if not
overdone, but so that when cut 'tis very juicy and a lit-
tle red in center. Remove steak to a hot platter, sea-
son with salt and pepper, and place about the surface
40
MEATS
small pieces of butter✪ Good Steak, put it in the oven long enough
to melt this, then to the table.
STEAK WITH SMOTHERED ONIONS.
Mrs. Edgar Buzan.
Slice one dozen onions and fry in two tablespoon-
fuls of butter for twenty minutes, stirring constantly
over a brisk fire. When the onions are a nice golden
brown, add half a teaspoonful of salt and a dash of
pepper✪ Steak with Smothered Onions and stand on the back of the stove to keep hot.
Broil a thick steak, place on s i1?xge platter, heap the
onions over the top and stand in the oven five minutes
to absorb the flavor of the onions. Serve very hot.
ROUND STEAK.
Have it cut about an inch thick ; score it lightly on
both sides, flour well, fry in a moderate amount of ba-
con fat and butter. When well browned on both sides
pour in enough hot water just to cover✪ Round Steak. Cover tightly
and cook gently twenty to thirty minutes. Remove to
hot platter and add more flour to gravy ; thin with
cold milk or water and boil up.
BEEF LOAF.
Mrs. James Cunningham.
For one pound of round steak chopped fine, take
one egg, pepper and salt, four rolled crackers, a piece
of butter size of an egg, one-half cup of bread crumbs.
Make into a loaf. Pour a pint of boiling water over✪ Beef Loaf
and bake about three-quarters of an hour.
BEEF ROLL. ✪ Beef Roll
Page 17 · 7 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
and tablespoon of ground cloves, allspice and pepper, and two tablespoons of pulverized saltpetre; place the beef in a deep pan, rub with this mixture, turn and rub each side twice a day for a week, then wash off the spices, put in a pot of boiling water and simmer for five hours on the back part of the stove; press under a heavy weight till it is cold and you will never desire to try corned beef of the butcher again. Your pickle will do for another ten pounds of beef, first rubbing into it a handful of salt, it can be renewed and a piece kept in preparation every day.
SPICED ROAST. Mrs. J. A. Hanna, Galesburg.
For this either beef or mutton can be used. Prepare for roasting by seasoning with salt and pepper, then add one-half dozen whole cloves, one dozen whole allspice, three tablespoons sugar, one-third pint vinegar and two-thirds water; roast very slowly until about a half hour before serving, when let it brown in very hot oven. Baste often. Add water as needed.
GOOD STEAK. Mrs. W. P. Smith.
In the first place buy good steak — porterhouse — have it cut two inches thick ; remove all the bone and most of the fat, put the steak upon a heavy hard wood block and with an iron beater bring the meat to onehalf an inch in thickness. For a gridiron use a large double bread toaster ; place the steak upon one side, adjusted to the thickness you desire it when broiled; close down the other half of toaster, pushing the slide up, to fasten the meat at the proposed thickness, place this over a bed of very hot coals for about ten seconds — this seals the surface and prevents the juices running— turn it and cook the other side done, slightly browning it ; then turn the first side and cook that the same — steak should be broiled quick, and is best if not overdone, but so that when cut 'tis very juicy and a little red in center. Remove steak to a hot platter, season with salt and pepper, and place about the surface
small pieces of butter, put it in the oven long enough to melt this, then to the table.
STEAK WITH SMOTHERED ONIONS. Mrs. Edgar Buzan. Slice one dozen onions and fry in two tablespoonfuls of butter for twenty minutes, stirring constantly over a brisk fire. When the onions are a nice golden brown, add half a teaspoonful of salt and a dash of pepper and stand on the back of the stove to keep hot. Broil a thick steak, place on a large platter, heap the onions over the top and stand in the oven five minutes to absorb the flavor of the onions. Serve very hot.
ROUND STEAK.
Have it cut about an inch thick ; score it lightly on both sides, flour well, fry in a moderate amount of bacon fat and butter. When well browned on both sides pour in enough hot water just to cover. Cover tightly and cook gently twenty to thirty minutes. Remove to hot platter and add more flour to gravy ; thin with cold milk or water and boil up.
BEEF LOAF. Mrs. James Cunningham.
For one pound of round steak chopped fine, take one egg, pepper and salt, four rolled crackers, a piece of butter size of an egg, one-half cup of bread crumbs. Make into a loaf. Pour a pint of boiling water over and bake about three-quarters of an hour.
BEEF ROLL.
Records on this page
Spiced BeefSpiced RoastGood SteakSteak with Smothered OnionsRound SteakBeef LoafBeef Roll