to steam the roast, which will make the meat whitish.
Take it up when cooked to your liking, the gravy
being browned, pour off the excess of fat, if there is
too much fat, and add water according to the quan-
tity of meat; salt and thicken with flour as thick as
thick cream. One great beauty of all meats is to have
the right proportion of salt, and not have it taste of
salt. To be a good cook you must taste and see.
Beef roasted in front of an old-fashioned fire-place
has a finer flavor than in a oven.
Yorkshire Pudding.
I quart sweet milk Salt, even teaspoon
8 even tablespoons flour, 6 eggs
sifted twice
This pudding is to be cooked and eaten with this
previous roast. Beat the eggs very light separately,
stir the yolks and salt in the milk, then stir the milk
gradually in the flpur beating it eight minutes. Then
add the beaten whites. Thirty minutes before the
roast is done take it out of pan, and the rack out, pour
the gravy out, and pour the pudding in the meat pan,
lay wires three or four across the top of pan on which
place the meat. Do this as quickly as possible and
place in quite hot oven again for twenty-five or thirty
minutes. In the meantime prepare your meat-gravy
for table, as everything else must be ready for table
when the pudding is baked. Take up the meat and
slide the pudding out on a platter, cut it in squares
when helping. Keep it hot till after carving is done.
This is enough for eight or ten persons. If there are
only four or five persons, make half of it.
Fillet of Beef.
The fillet is the tenderloin of beef. They are of vari-
ous sizes, and weigh from three to eight pounds.
The Queen Cook Book Jl
Make gashes in it and insert several finger strips of
nice fat salt pork; cut off the rind. Take off the thick
sinewy skin from the tenderloin. Salt, pepper and
flour it, put a little suet and a few strips of pork in
bottom of pan and a small cup of stock, or hot water
to baste it with. It will bake in three-fourths of an
hour; serve with any sauce or catsup you have, with
Saratoga or Julien potatoes.
Beef ala Mode*
Take a slice about four inches thick from the round
of beef, it may weigh seven or eight pounds, remove
the bone, have ready finger strip, of nice fat salt pork,
and some nice turkey dressing (stuffing of bread) cut
deep gashes into the meat, but be careful not to cut
through, rub on the salt. Mix a half teaspoon of
black pepper, same of cinnamon, quarter of a teaspoon
of mace, the same of cloves, and rub them into the
meat on both sides, sprinkling a little in each gash.
Put one piece of pork and as much of the dressing, as
it will hold when rolled up. (Add onion and parsley to
the dressing if you like and vinegar.) Mix three table-
spoons of vinegar with three of butter and moisten
well both sides of the meat, then roll it together and
fasten around it a piece of sheer muslin, sewing up
the ends. Let stand over night. Then put two large
tablespoons of butter into a pan, and when melted and
hot, add one onion, one carrot and one turnip cut into
slices; stir the whole until lightly browned, then add
two tablespoons of vinegar, two bay leaves, a sprig of
parsley, and two quarts of boiling water or stock; let
the whole boil two minutes; then put in the beef and
one knuckle of veal well cracked. Put on the cover
to keep in the steam, and p~ t in the oven and bake
slowly for six hours, oven quite hot, When done take
52 The Queen Cook Book
out the meat and stand away to cool. Strain the
liquor, add salt and pepper to taste, and turn into a
square dish to harden. This will make a jelly of a
bright amber color. Serve the meat cold with squares
of the jelly around it. Garnish with parsley. Serve
with any meat sauce or mayonnaise sauce. In winter
this will keep at least two weeks in a cold place, cov-
ered.
Broiled Beef Steak ✪ Broiled Beef Steak
Page 18 · 4 recipe records on this page
Presented as published in 1895. 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
to steam the roast, which will make the meat whitish. Take it up when cooked to your liking, the gravy being browned, pour off the excess of fat, if there is too much fat, and add water according to the quantity of meat; salt and thicken with flour as thick as thick cream. One great beauty of all meats is to have the right proportion of salt, and not have it taste of salt. To be a good cook you must taste and see. Beef roasted in front of an old-fashioned fire-place has a finer flavor than in an oven.
Yorkshire Pudding.
I quart sweet milk Salt, even teaspoon
8 even tablespoons flour, 6 eggs
sifted twice
This pudding is to be cooked and eaten with this previous roast. Beat the eggs very light separately, stir the yolks and salt in the milk, then stir the milk gradually in the flour beating it eight minutes. Then add the beaten whites. Thirty minutes before the roast is done take it out of pan, and the rack out, pour the gravy out, and pour the pudding in the meat pan, lay wires three or four across the top of pan on which place the meat. Do this as quickly as possible and place in quite hot oven again for twenty-five or thirty minutes. In the meantime prepare your meat-gravy for table, as everything else must be ready for table when the pudding is baked. Take up the meat and slide the pudding out on a platter, cut it in squares when helping. Keep it hot till after carving is done. This is enough for eight or ten persons. If there are only four or five persons, make half of it.
Fillet of Beef.
The fillet is the tenderloin of beef. They are of various sizes, and weigh from three to eight pounds.
The Queen Cook Book Jl
Make gashes in it and insert several finger strips of nice fat salt pork; cut off the rind. Take off the thick sinewy skin from the tenderloin. Salt, pepper and flour it, put a little suet and a few strips of pork in bottom of pan and a small cup of stock, or hot water to baste it with. It will bake in three-fourths of an hour; serve with any sauce or catsup you have, with Saratoga or Julien potatoes.
Beef ala Mode*
Take a slice about four inches thick from the round of beef, it may weigh seven or eight pounds, remove the bone, have ready finger strip, of nice fat salt pork, and some nice turkey dressing (stuffing of bread) cut deep gashes into the meat, but be careful not to cut through, rub on the salt. Mix a half teaspoon of black pepper, same of cinnamon, quarter of a teaspoon of mace, the same of cloves, and rub them into the meat on both sides, sprinkling a little in each gash. Put one piece of pork and as much of the dressing, as it will hold when rolled up. (Add onion and parsley to the dressing if you like and vinegar.) Mix three tablespoons of vinegar with three of butter and moisten well both sides of the meat, then roll it together and fasten around it a piece of sheer muslin, sewing up the ends. Let stand over night. Then put two large tablespoons of butter into a pan, and when melted and hot, add one onion, one carrot and one turnip cut into slices; stir the whole until lightly browned, then add two tablespoons of vinegar, two bay leaves, a sprig of parsley, and two quarts of boiling water or stock; let the whole boil two minutes; then put in the beef and one knuckle of veal well cracked. Put on the cover to keep in the steam, and put in the oven and bake slowly for six hours, oven quite hot, When done take
52 The Queen Cook Book
out the meat and stand away to cool. Strain the liquor, add salt and pepper to taste, and turn into a square dish to harden. This will make a jelly of a bright amber color. Serve the meat cold with squares of the jelly around it. Garnish with parsley. Serve with any meat sauce or mayonnaise sauce. In winter this will keep at least two weeks in a cold place, covered.
Broiled Beef Steak
Records on this page
Broiled Beef SteakYorkshire PuddingFillet of BeefBeef ala Mode