Place six tomatoes in boiling water for twenty-five seconds,
then take them out, and you will find they will peel easily.
Butter your paper-bag. Place salt, pepper, a suspicion of
sugar✪ Tomatoes, and a small piece of butter in the bag, and put on grid.
Allow twelve minutes in hot oven (350° Fahr.).
154 STANDARD COOKERY.
ENTREES.
Amourettes (Beef).
Cut up two pounds of beef marrow and mix it with a cup-
ful of tomato sauce and a little pepper and salt. To this
add half a pound of sliced cooked truffles and a quarter of a
pound of minced ham. Line a mold with breadcrumbs mixed
with butter and herbs✪ Amourettes (Beef) and fill with meat. Let it steam for
three-quarters of an hour, and serve with stewed mushrooms.
Beef Scallop.
Place one tablespoonful of chopped onion into a stewpan
with one ounce of beef dripping and fry it until it is brown;
then stir in the flour, and when this is smoothly mixed add
half a pint of vegetable stock. Let the sauce boil up, season
it well with salt and pepper, add one dessertspoonful of to-
mato catsup, and after it has simmered for ten minutes strain
it into a bowl. Butter a pie dish and put a layer of cold beef
in it which has been cut into rather thin slices; pour a little
of the sauce over it, sprinkle with some chopped parsley and
a little chopped onion which was strained from the sauce, and
then add more meat and sauce alternately until the dish is
full. Cover the top thickly with fine dry breadcrumbs, pour
a little warm dripping✪ Beef Scallop over the bread, and cook the meat in
a moderately hot oven for at least an hour. If the bread is
getting brown too quickly cover it with a sheet of greased
paper.
Beef Cake.
Cut one pound of beefsteak into small slices, which should
be as nearly square as possible; season them with salt and
pepper and nutmeg, and roll them up tightly. Cut a carrot
and onion, and a piece of turnip into slices, and put them
into a jar with a small slice of bacon, and place the rolls of
meat on them. Add a teaspoonful of browning and the sauce
to a pint r>f hot water, and season it with salt and pepper;
fill up the jar with the liquor, cover it closely and put it into
STANDARD COOKERY. 155
a moderately hot oven for two hours. Then take out the meat
and vegetables, cut some of the carrot into fancy shapes, and
place them at the bottom of a pie-dish with some slices of
hard-boiled egg, sprinkle with some chopped parsley and put
in the meat. Let the liquor in which the beef was cooked
boil up, free it from grease, and add some leaf gelatine (which
has been softened in cold water) in the proportion of half an
ounce to three-quarters of a pint of the liquor. Stir it for a
few minutes and then strain over the meat. When the con-
tents of the dish are quite firm, turn out the beef cake and
garnish it with parsley.
Beef Gateau. ✪ Beef Cake
Page 107 · 7 recipe records on this page
Presented as published in 1912. 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
Place six tomatoes in boiling water for twenty-five seconds, then take them out, and you will find they will peel easily. Butter your paper-bag. Place salt, pepper, a suspicion of sugar, and a small piece of butter in the bag, and put on grid. Allow twelve minutes in hot oven (350° Fahr.).
Amourettes (Beef).
Cut up two pounds of beef marrow and mix it with a cupful of tomato sauce and a little pepper and salt. To this add half a pound of sliced cooked truffles and a quarter of a pound of minced ham. Line a mold with breadcrumbs mixed with butter and herbs and fill with meat. Let it steam for three-quarters of an hour, and serve with stewed mushrooms.
Beef Scallop.
Place one tablespoonful of chopped onion into a stewpan with one ounce of beef dripping and fry it until it is brown; then stir in the flour, and when this is smoothly mixed add half a pint of vegetable stock. Let the sauce boil up, season it well with salt and pepper, add one dessertspoonful of tomato catsup, and after it has simmered for ten minutes strain it into a bowl. Butter a pie dish and put a layer of cold beef in it which has been cut into rather thin slices; pour a little of the sauce over it, sprinkle with some chopped parsley and a little chopped onion which was strained from the sauce, and then add more meat and sauce alternately until the dish is full. Cover the top thickly with fine dry breadcrumbs, pour a little warm dripping over the bread, and cook the meat in a moderately hot oven for at least an hour. If the bread is getting brown too quickly cover it with a sheet of greased paper.
Beef Cake.
Cut one pound of beefsteak into small slices, which should be as nearly square as possible; season them with salt and pepper and nutmeg, and roll them up tightly. Cut a carrot and onion, and a piece of turnip into slices, and put them into a jar with a small slice of bacon, and place the rolls of meat on them. Add a teaspoonful of browning and the sauce to a pint of hot water, and season it with salt and pepper; fill up the jar with the liquor, cover it closely and put it into
a moderately hot oven for two hours. Then take out the meat and vegetables, cut some of the carrot into fancy shapes, and place them at the bottom of a pie-dish with some slices of hard-boiled egg, sprinkle with some chopped parsley and put in the meat. Let the liquor in which the beef was cooked boil up, free it from grease, and add some leaf gelatine (which has been softened in cold water) in the proportion of half an ounce to three-quarters of a pint of the liquor. Stir it for a few minutes and then strain over the meat. When the contents of the dish are quite firm, turn out the beef cake and garnish it with parsley.
Beef Gateau.
Records on this page
TomatoesTomatoesAmourettes (Beef)Beef ScallopBeef OlivesBeef CakeBeef Gateau