Mix together a quart of flour, a teaspoon of salt✪ Bahmia—Armenian (Okra and Lamb Stew), and six
ounces of chopped suet; blend with a scant cup of water
and roll out in two circles, one much larger than the other.
Grease a rimmed bowl and line it with the larger crust.
Cut a pound and a half of round steak into finger lengths;
add three mutton kidneys, sliced, roll all in flour and place
in bowl. Season with chopped thyme and parsley, tomato
catsup, Worcestershire sauce, salt and pepper, and add half
a cup of broth or water. Moisten the edge of the paste
and cover with the smaller piece, pinching well together.
Scald a pudding cloth and dredge liberally with flour, to
keep the water out. Place across the top and tie tightly
beneath the rim ; then gather the corners at the top and
tie again. Place in a large saucepan ; cover well with boil-
ing water and boil from three to four hours without stop-
ping.
251. BEEF STEW— AUSTRALIAN
Cut two pounds of beef shin as for stew ; dust with pep-
per, salt and flour. Fry quickly in dripping with a sliced
onion until it browns ; then remove to a kettle and cover
with a quart of cold water. Add an onion, stuck with two
or three cloves, a kitchen bouquet and half a bay leaf.
Simmer until the meat is tender, then add two cups of
soup vegetables✪ Beef Stew—Australian, chopped coarsely and browned slightly in
butter ; cook slowly until tender. Serve with mashed po-
tatoes.
252. BOUREQUIS— ARMENIAN
Chop fine a thick slice of mutton and half an onion. Sea-
son with salt, paprika, melted butter and a little mace, and
bind with an egg slightly beaten. Form into balls the size
of a walnut. Brown these in butter; then place in a bak-
ing pan, cover with tomato sauce and bake slowly for an
hour, basting often. Add sour cream and a teaspoon of
sugar✪ Bourequis—Armenian to the sauce and serve in a rice ring.
74 ENTREES AND LUNCH DISPIES
253. BRACIOLINL— FLORENTINE
*
Cut a pound and a half of top round of beef into thin
slices. Melt a large spoonful of dripping and fry in it until
transparent a thinly sliced onion ; then add the beef and
fry until brown. Pour in a cup of thin, well-seasoned gravy.
or soup, cover and simmer until tender. Serve on a bed of
macaroni.
254. BUBBLE AND SQUEAK— AUSTRALIAN
Cut cold roast, or boiled corned beef into slices and fry
for a few moments in dripping. Remove to a hot platter and
cook the remains of a boiled cabbage✪ Bubble and Squeak—Australian, chopped fine, in the
dripping. Season wfith salt and pepper and stir until quite
hot ; then sprinkle with a few drops of vinegar and arrange
in a pile on the platter with the beef around it.
255. CABBAGE STUFFED— DANISH
Pass through a chopper twice a pound of any kind of
cold meat, a small onion and a green pepper (without the
seed). Season highly with salt, paprika, nutmeg and all-
spice. Mix with a beaten egg✪ Cabbage Stuffed—Danish; add a spoonful of catsup
and enough water to moisten slightly. Boil a small firm
cabbage for twenty minutes. Cut out the stalk and fill the
cavity with the meat. Close it with a small piece of stalk
tied on. Steam for an hour and serve with melted butter.
256. CABBAGE STUFFED— SWEDISH ✪ Canadian Roll
Page 38 · 8 recipe records on this page
Presented as published in 1915. 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
Mix together a quart of flour, a teaspoon of salt, and six ounces of chopped suet; blend with a scant cup of water and roll out in two circles, one much larger than the other. Grease a rimmed bowl and line it with the larger crust. Cut a pound and a half of round steak into finger lengths; add three mutton kidneys, sliced, roll all in flour and place in bowl. Season with chopped thyme and parsley, tomato catsup, Worcestershire sauce, salt and pepper, and add half a cup of broth or water. Moisten the edge of the paste and cover with the smaller piece, pinching well together. Scald a pudding cloth and dredge liberally with flour, to keep the water out. Place across the top and tie tightly beneath the rim ; then gather the corners at the top and tie again. Place in a large saucepan ; cover well with boiling water and boil from three to four hours without stopping.
251. BEEF STEW— AUSTRALIAN
Cut two pounds of beef shin as for stew ; dust with pepper, salt and flour. Fry quickly in dripping with a sliced onion until it browns ; then remove to a kettle and cover with a quart of cold water. Add an onion, stuck with two or three cloves, a kitchen bouquet and half a bay leaf. Simmer until the meat is tender, then add two cups of soup vegetables, chopped coarsely and browned slightly in butter ; cook slowly until tender. Serve with mashed potatoes.
252. BOUREQUIS— ARMENIAN
Chop fine a thick slice of mutton and half an onion. Season with salt, paprika, melted butter and a little mace, and bind with an egg slightly beaten. Form into balls the size of a walnut. Brown these in butter; then place in a baking pan, cover with tomato sauce and bake slowly for an hour, basting often. Add sour cream and a teaspoon of sugar to the sauce and serve in a rice ring.
253. BRACIOLINL— FLORENTINE
*
Cut a pound and a half of top round of beef into thin slices. Melt a large spoonful of dripping and fry in it until transparent a thinly sliced onion ; then add the beef and fry until brown. Pour in a cup of thin, well-seasoned gravy. or soup, cover and simmer until tender. Serve on a bed of macaroni.
254. BUBBLE AND SQUEAK— AUSTRALIAN
Cut cold roast, or boiled corned beef into slices and fry for a few moments in dripping. Remove to a hot platter and cook the remains of a boiled cabbage, chopped fine, in the dripping. Season wfith salt and pepper and stir until quite hot ; then sprinkle with a few drops of vinegar and arrange in a pile on the platter with the beef around it.
255. CABBAGE STUFFED— DANISH
Pass through a chopper twice a pound of any kind of cold meat, a small onion and a green pepper (without the seed). Season highly with salt, paprika, nutmeg and allspice. Mix with a beaten egg; add a spoonful of catsup and enough water to moisten slightly. Boil a small firm cabbage for twenty minutes. Cut out the stalk and fill the cavity with the meat. Close it with a small piece of stalk tied on. Steam for an hour and serve with melted butter.
256. CABBAGE STUFFED— SWEDISH
Records on this page
Bahmia—Armenian (Okra and Lamb Stew)Beefsteak Pudding—EnglishBeef Stew—AustralianBourequis—ArmenianBubble and Squeak—AustralianCabbage Stuffed—DanishCanadian RollCabbage Stuffed—Swedish