4. Delmonico Steak. — Have a thick steak
cut from the top sirloin or round ; heat a pot,
put in some suet, then the meat and coat on
both sides; then add salt to taste, one onion
and one carrot chopped fine, and cook slowly
three hours, turning often and stirring the
vegetables from the bottom to prevent burn-
ing; cook, if possible, without water, though
if it threatens to burn, a little hot water must
be added ; when done, take out the meat, add
water and thicken the gravy and pour it and
the vegetables over the meat', removing, of
course, any bits of suet.
THE PHYSICAL CULTURE COOK BOOK. 91
5. Hamburg Steak. — Chop fine two pounds
of round beef, form into a flat steak about one
and a half inches thick, and squeeze a little
onion juice on each side; put on a buttered
broiler and broil over a hot fire. Set on a hot
platter, season with salt and bits of butter,
and set in the oven five minutes to draw the
juices to the surface.
6. Beefstew. — Cut up two pounds of beef —
the cheaper cuts may be used — 'and put the
pieces in a saucepan with enough boiling water
to nearly cover them ; one-half an onion, sliced,
one sliced tomato and a little salt. Stir gently
two hours; peal and quarter some potatoes,
add to the stew and cook one-half hour longer.
Thicken the gravy with flour and serve.
7. Bewitched Beef. — Chop fine three pounds
round steak and mix with three rolled crack-
ers, two tablespoonfuls salt, one beaten egg,
one cup milk✪ Bewitched Beef, and bake one hour.
8. Corned Beef. — If the beef is very salty,
cover with cold water and let come to a boil;
cook slowly four hours for a piece of about
five pounds✪ Corned Beef ; if not very much corned, use
boiling water ; serve hot, or let the meat stand
in the water until cold, and serve.
If the water is not too salt, save some of it,
92 THE PHYSICAL CULTURE COOK BOOK.
as it makes an excellent foundation for some
soups.
9. Beef Tongue (Boiled). — Soak three
hours✪ Beef Tongue (Boiled), wash, put on in cold water, and boil
slowly until quite tender — say, about three and
a half hours ; leave in the water until cold ;
skin and serve, sliced.
10. Roast Lamb or Mutton. — Proceed as for
roast beef, allowing twelve minutes to the
pound for mutton, not quite so long for lamb.
Serve with brown gravy or mint sauce. Cur-
rant jelly is nice served with lamb.
11. Boiled Mutton. — Cover with boiling
salted water and boil, allowing fifteen minutes
to a pound. Serve with caper sauce. Save the
water for the soup pot.
12. Lamb Chops. — Trim off the fat, broil
over a clear fire ten or twelve minutes, put on
a hot platter and season with butter, and salt.
Set in the oven five minutes. Serve, if desired,
around a mound of green peas.
13. Stewed Lamb a la Jardiniere. — Select a
good-sized breast of lamb, and lay it in a
saucepan; pour over it enough hot water to
nearly cover it, and put a closely fitting lid on
THE PHYSICAL CULTURE COOK BOOK. 98 ✪ Stewed Lamb a la Jardiniere
Page 28 · 4 recipe records on this page
Presented as published in 1901. 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
4. Delmonico Steak. — Have a thick steak cut from the top sirloin or round ; heat a pot, put in some suet, then the meat and coat on both sides; then add salt to taste, one onion and one carrot chopped fine, and cook slowly three hours, turning often and stirring the vegetables from the bottom to prevent burning; cook, if possible, without water, though if it threatens to burn, a little hot water must be added ; when done, take out the meat, add water and thicken the gravy and pour it and the vegetables over the meat, removing, of course, any bits of suet.
5. Hamburg Steak. — Chop fine two pounds of round beef, form into a flat steak about one and a half inches thick, and squeeze a little onion juice on each side; put on a buttered broiler and broil over a hot fire. Set on a hot platter, season with salt and bits of butter, and set in the oven five minutes to draw the juices to the surface.
6. Beefstew. — Cut up two pounds of beef — the cheaper cuts may be used — and put the pieces in a saucepan with enough boiling water to nearly cover them ; one-half an onion, sliced, one sliced tomato and a little salt. Stir gently two hours; peel and quarter some potatoes, add to the stew and cook one-half hour longer. Thicken the gravy with flour and serve.
7. Bewitched Beef. — Chop fine three pounds round steak and mix with three rolled crackers, two tablespoonfuls salt, one beaten egg, one cup milk, and bake one hour.
8. Corned Beef. — If the beef is very salty, cover with cold water and let come to a boil; cook slowly four hours for a piece of about five pounds ; if not very much corned, use boiling water ; serve hot, or let the meat stand in the water until cold, and serve.
If the water is not too salt, save some of it,
as it makes an excellent foundation for some soups.
9. Beef Tongue (Boiled). — Soak three hours, wash, put on in cold water, and boil slowly until quite tender — say, about three and a half hours ; leave in the water until cold ; skin and serve, sliced.
10. Roast Lamb or Mutton. — Proceed as for roast beef, allowing twelve minutes to the pound for mutton, not quite so long for lamb. Serve with brown gravy or mint sauce. Currant jelly is nice served with lamb.
11. Boiled Mutton. — Cover with boiling salted water and boil, allowing fifteen minutes to a pound. Serve with caper sauce. Save the water for the soup pot.
12. Lamb Chops. — Trim off the fat, broil over a clear fire ten or twelve minutes, put on a hot platter and season with butter, and salt. Set in the oven five minutes. Serve, if desired, around a mound of green peas.
13. Stewed Lamb a la Jardiniere. — Select a good-sized breast of lamb, and lay it in a saucepan; pour over it enough hot water to nearly cover it, and put a closely fitting lid on
Records on this page
Bewitched BeefCorned BeefBeef Tongue (Boiled)Stewed Lamb a la Jardiniere