Lamb« mutton or chicken make nice dishes scal-
loped. Chop nicely, taking out all refuse bits; season
to taste. HaN-c half as much rolled cracker or grated
hrt^d cruml>$ as meat. Put in your baking dish
V»lrx.\\dy buttonxi^ a la\xr of meat, then a layer of
crutixlv^ little bits of better, a few spoonsful of gravy
U> n^oistt^n the crumbs. Alternate the layers till dish
fe fulK fHUtinjr a thick lawr on top. Sprinkle the top
^vU with milk✪ Scalloped Meat. Bake' one-half hour, browning the
tv^iv
Bbef Loaf.
l^nft> poui^s of raw chopped beef, two cupf uls of
TvxUtHl cr^^ckor v>r j:pr;\ti\i broad (^which is prepared by
5^Uv uv^ JiiKi aryii^i: in the v>voa till it will grate nicely).
5^utilWict\t ^^wt n>ilk to moisten and cling together,
<vHMr x^vU K Ati n ci^::^, salt and pepper to taste. Let
$tMKl m\ hvMur or moro to swdl, then press in your
The Queen Cook Book '^^^
- ^ -v
pan and bake an hour. Eat cold, sliced thin, veal of
lamb is prepared in the same way and is better.
Boiled Meat with Robert Sauce.
Take any meat which has been previously used
for soup, cut into fillets or bits, and warm up well in
the following: Robert sauce, slice a large onion and
brown in a large tablespoonful of butter, add soup
stock and season as you need for the meat, and sim-
mer for five minutes. The soup meat for this should
not have all its goodness boiled out of it.
Spiced Beef^
Take ten pounds of beef from the fore quarter.
Take one pint of salt, one cup brown sugar, one table-
spoon ground cloves, allspice and pepper, and
two tablespoons of powdered saltpeter; rub thoroughly
with the mixture. Turn and rub each side twice a
day for one week. Then wash off the spices, put it
in boiling water, and only just boil on the back of the
stove for five hours. Add more water as it needs.
Press under a heavy weight (in the liquor) till 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 week. This is good to pickle tongues also.
Meat Pie.
Cold scraps of mutton, lamb or veal, cut in small
bits, cooked in a gravy seasoned ready for eating, line
the sides and bottom of pan with pie crust or biscuit
dough, then put in the meat, cover the top with
dough one-third of an inch thick, having the under
56 The Queen Cook Book
crust twice as thick as for a pie. As soon as the
crust is cooked through it is ready to eat.
Corned Beef IJash.
Boil the beef just tender, let get cold, save fat that
rises on the liquor when cold. You can not make
good hash out of tough, or poor corned beef, nor over-
boiled potatoes. To each cup of hashed corned beef,
add what would make two cups of hashed cold boiled
potatoes, and chop in the meat, put in the spider
with a little of the fat, and water enough to moisten,
adding as it boils out; season as needed. Let ft
slowly boil for half an hour or more, not stirring but
scraping it up often till it is somewhat glutinous, then
let brown on the bottom. Dish it and sprinkle pepper
on top. Corn beef hash rightly made is a nice winter
breakfast dish with the relish of gooseberry catsup,
and nicely cooked buckwheat cakes.
Fresh Meat Hashes.
The poor ends of steaks fried, or any bits of meat
can be hashed and cooked a little in a gravy and put
on bread or buttered toast, is another breakfast dish.
Mutton, lamb or veal can be used in the same way.
Fresh meats are not as good eating to have potatoes
hashed with them.
Dried Beef Cooked — Tea Dish. ✪ Beef Loaf
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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
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Lamb« mutton or chicken make nice dishes scal-
loped. Chop nicely, taking out all refuse bits; season
to taste. HaN-c half as much rolled cracker or grated
hrt^d cruml>$ as meat. Put in your baking dish
V»lrx.\\dy buttonxi^ a la\xr of meat, then a layer of
crutixlv^ little bits of better, a few spoonsful of gravy
U> n^oistt^n the crumbs. Alternate the layers till dish
fe fulK fHUtinjr a thick lawr on top. Sprinkle the top
^vU with milk. Bake' one-half hour, browning the
tv^iv
Bbef Loaf.
l^nft> poui^s of raw chopped beef, two cupf uls of
TvxUtHl cr^^ckor v>r j:pr;\ti\i broad (^which is prepared by
5^Uv uv^ JiiKi aryii^i: in the v>voa till it will grate nicely).
5^utilWict\t ^^wt n>ilk to moisten and cling together,
<vHMr x^vU K Ati n ci^::^, salt and pepper to taste. Let
$tMKl m\ hvMur or moro to swdl, then press in your
The Queen Cook Book '^^^
- ^ -v
pan and bake an hour. Eat cold, sliced thin, veal of
lamb is prepared in the same way and is better.
Boiled Meat with Robert Sauce.
Take any meat which has been previously used
for soup, cut into fillets or bits, and warm up well in
the following: Robert sauce, slice a large onion and
brown in a large tablespoonful of butter, add soup
stock and season as you need for the meat, and sim-
mer for five minutes. The soup meat for this should
not have all its goodness boiled out of it.
Spiced Beef^
Take ten pounds of beef from the fore quarter.
Take one pint of salt, one cup brown sugar, one table-
spoon ground cloves, allspice and pepper, and
two tablespoons of powdered saltpeter; rub thoroughly
with the mixture. Turn and rub each side twice a
day for one week. Then wash off the spices, put it
in boiling water, and only just boil on the back of the
stove for five hours. Add more water as it needs.
Press under a heavy weight (in the liquor) till 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 week. This is good to pickle tongues also.
Meat Pie.
Cold scraps of mutton, lamb or veal, cut in small
bits, cooked in a gravy seasoned ready for eating, line
the sides and bottom of pan with pie crust or biscuit
dough, then put in the meat, cover the top with
dough one-third of an inch thick, having the under
56 The Queen Cook Book
crust twice as thick as for a pie. As soon as the
crust is cooked through it is ready to eat.
Corned Beef IJash.
Boil the beef just tender, let get cold, save fat that
rises on the liquor when cold. You can not make
good hash out of tough, or poor corned beef, nor over-
boiled potatoes. To each cup of hashed corned beef,
add what would make two cups of hashed cold boiled
potatoes, and chop in the meat, put in the spider
with a little of the fat, and water enough to moisten,
adding as it boils out; season as needed. Let ft
slowly boil for half an hour or more, not stirring but
scraping it up often till it is somewhat glutinous, then
let brown on the bottom. Dish it and sprinkle pepper
on top. Corn beef hash rightly made is a nice winter
breakfast dish with the relish of gooseberry catsup,
and nicely cooked buckwheat cakes.
Fresh Meat Hashes.
The poor ends of steaks fried, or any bits of meat
can be hashed and cooked a little in a gravy and put
on bread or buttered toast, is another breakfast dish.
Mutton, lamb or veal can be used in the same way.
Fresh meats are not as good eating to have potatoes
hashed with them.
Dried Beef Cooked — Tea Dish.