Take one-half pound of thin sliced dried beef (the
grocer will slice it for you) pull it into smaller pieces,
put it in stew pan vvith nearly a quart of milk✪ Beef Loaf and one-
half cup of cream, or one spoon of butter, when boil-
ing hot thicken wi ch flour, and only let it boil enough to
cook the flour; if it boils longer it will be tough. Lay
as many half slices or slices of bread on your platter
The Queen Cook Book 57
as you desire and pour the beef on the bread; sprinkle
top with pepper.
Beef Tea for Invalids.
To one pound of lean beef (the sirloin is best) cut
in little finger strips, put one coffee cup of cold water,
a very little salt✪ Beef Tea for Invalids; set your dish in hot water; as soon
as it is warm (wash your hands) and squeeze the meat
with the right hand till the meat is perfectly white
through, then take it out, and strain it through a
coarse sieve. It is ready for use when you heat it
quite hot, by setting the cup in hot water for a few
minutes, a little more than blood heat, for any higher
temperature would destroy all the nourishment; so do
not let the blood congeal.
Another Beef Tea.
Though I have not found it so good. Take sirloin of
beef, cut it in two inch pieces, a little salt✪ Another Beef Tea; put it on grid-
iron over hot coals, just to let the heat strike through
it but not cook it. Then squeeze out the juice till
white with a lemon squeezer.
Scraped Beef Sandwiches.
•
Take a thick piece of beef scrape with a sharp knife
the required quantity, season with pepper and salt,
stir with a fork, slice the bread thin✪ Scraped Beef Sandwiches and spread the
beef thin between, cut into damty bits of different
shapes and serve on a tiny napkm. Some invalids
prefer the taste of toasted bread. In that case slice
the bread a trifle thicker, and when the sandwiches
are made, toast the outsides quickly and lightly.
58 The Queen Cook Book
Beef Balls.
The beef is prepared and seasoned as for sand-
wiche✪ Beef Ballss, rolled between the hands into balls the size of
marbles; heat a tin plate hissing hot, rub it with salt,
then shake off the salt, place on the balls and toss
until lightly seared.
Raw Beef Cakes.
Make the scraped seasoned beef✪ Raw Beef Cakes into little cakes
about half an inch thick, grease the broiler slightly,
and broil the cakes until they begin to change color.
Cold Pressed Beef.
Take four or more pounds of a brisket of beef (a
brisket of beef is that part of the breast that lies next
to the ribs) fresh or salt, if fresh rub with salt and
flour✪ Cold Pressed Beef, after removing the bones (the butcher will do
this) tie it tightly in a cloth, then put it in a kettle of
boiling hot water, a little salt in the water as needed.
Simmer gently for four or five hours; when done place
it between two plates, put a heavy weight upon it
over night, when it will be ready for thin slicing.
Always remember the skimming of boiled meat. If
this is fresh meat, the broth is good for soup.
A Nice Brine to Pickle Beef.
For I GO pounds beef 6 quarts common salt
4 pounds brown sugar 4 ounces saltpetre✪ A Nice Brine to Pickle Beef
Powder the saltpetre in a mortar at the druggists,
then mix all well together, then rub the mixture all
over each piece of beef; let it lie overnight, then pack
close in jars or a good beef barrel, a layer of mixture
and a layer of beef alternately. Put a board and
The Queen Cook Book 59
Page 21 · 9 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
Take one-half pound of thin sliced dried beef (the grocer will slice it for you) pull it into smaller pieces, put it in stew pan with nearly a quart of milk and onehalf cup of cream, or one spoon of butter, when boiling hot thicken with flour, and only let it boil enough to cook the flour; if it boils longer it will be tough. Lay as many half slices or slices of bread on your platter
The Queen Cook Book 57
as you desire and pour the beef on the bread; sprinkle top with pepper.
Beef Tea for Invalids.
To one pound of lean beef (the sirloin is best) cut in little finger strips, put one coffee cup of cold water, a very little salt; set your dish in hot water; as soon as it is warm (wash your hands) and squeeze the meat with the right hand till the meat is perfectly white through, then take it out, and strain it through a coarse sieve. It is ready for use when you heat it quite hot, by setting the cup in hot water for a few minutes, a little more than blood heat, for any higher temperature would destroy all the nourishment; so do not let the blood congeal.
Another Beef Tea.
Though I have not found it so good. Take sirloin of beef, cut it in two inch pieces, a little salt; put it on gridiron over hot coals, just to let the heat strike through it but not cook it. Then squeeze out the juice till white with a lemon squeezer.
Scraped Beef Sandwiches.
•
Take a thick piece of beef scrape with a sharp knife the required quantity, season with pepper and salt, stir with a fork, slice the bread thin and spread the beef thin between, cut into dainty bits of different shapes and serve on a tiny napkm. Some invalids prefer the taste of toasted bread. In that case slice the bread a trifle thicker, and when the sandwiches are made, toast the outsides quickly and lightly.
58 The Queen Cook Book
Beef Balls.
The beef is prepared and seasoned as for sandwiches, rolled between the hands into balls the size of marbles; heat a tin plate hissing hot, rub it with salt, then shake off the salt, place on the balls and toss until lightly seared.
Raw Beef Cakes.
Make the scraped seasoned beef into little cakes about half an inch thick, grease the broiler slightly, and broil the cakes until they begin to change color.
Cold Pressed Beef.
Take four or more pounds of a brisket of beef (a brisket of beef is that part of the breast that lies next to the ribs) fresh or salt, if fresh rub with salt and flour, after removing the bones (the butcher will do this) tie it tightly in a cloth, then put it in a kettle of boiling hot water, a little salt in the water as needed. Simmer gently for four or five hours; when done place it between two plates, put a heavy weight upon it over night, when it will be ready for thin slicing. Always remember the skimming of boiled meat. If this is fresh meat, the broth is good for soup.
A Nice Brine to Pickle Beef.
For I GO pounds beef 6 quarts common salt
4 pounds brown sugar 4 ounces saltpetre
Powder the saltpetre in a mortar at the druggists, then mix all well together, then rub the mixture all over each piece of beef; let it lie overnight, then pack close in jars or a good beef barrel, a layer of mixture and a layer of beef alternately. Put a board and
The Queen Cook Book 59
Records on this page
Beef LoafDried Beef Cooked — Tea DishBeef Tea for InvalidsAnother Beef TeaScraped Beef SandwichesBeef BallsRaw Beef CakesCold Pressed BeefA Nice Brine to Pickle Beef