Take flank or round steak. Pound and sprinkle it with pep-
per and salt. Make a tilling of sweet-breads. To prepare the
sweet-breads, soak them over night in salt and water. In the
morning put them in fresh water and par-boil them ; chop them
fine and make a dressing of one pint of bread-crumbs, two soda
crackers rolled fine, two eggs well beaten. Season with cayenne,
black pepper, and salt, a piece of butter the size of an egg. Put
in the sweet-breads and moisten with one cup of cream or milk ;
stir all the ingredients well together, spread them on the meat,
roll it up, and sew it tight. Put it into a pot and pour on a
quart of boiling water, add a tablespoonful of butter✪ Mock Duck. Boil one
hour, then take it out and put it in the roast-pan with the water
in which it has boiled, and bake until nicely browned, basting
frequently. Thicken the gravy with a little flour and pour over
the meat.
ROAST BEEF WITH YORKSHIRE PUDDING.
Never wash the meat, but if necessary, wipe with a damp cloth,
sprinkle with salt, pepper, and flour; if not fat, put three or four
pieces of butter the size of a hickory-nut on it; put in a dripping-
pan without water, letting it rest on a wire frame or some small
sticks to keep it from the pan; baste and turn it often, baking
from fifteen to twenty minutes for every pound. Make the pud-
ding, to eat like vegetables with the roast, as follows: One pint
of milk, take three eggs, three cups of flour, teaspoonful of salt✪ Roast Beef with Yorkshire Pudding,
stir to a smooth batter, pour into the dripping-pan, half an hour
before the meat is done. Cut into square pieces, and put around
the beef. It should be a fine brown.
BEEF A LA MODE.
Six pounds of the round of fresh beef. In the absence of a
34 MEATS.
larding needle, use carving steel to make holes all through the
piece an inch or two apart. The piece of meat should be six inch-
es thick. Cut pieces of pickled pork the size of a dice, square,
and two inches long, and stick them into these holes. Then nib
the beef both sides with pepper, salt and ground cloves, mixed.
Having heated some fresh lard in your pot, fry a medium-sized
onion in it quite brown. Lay the meat in this and pour around it
as much boiling water or stock as will almost cover it. Have a
close lid to the pot, and stew slowly at least three hours. Tie a
bunch of bay leaves in a cloth and throw them in when you first
put in the meat. About an hour before it is done, pour in two
tablespoonfuls of red tomato catsup or Chili sauce, or a large tea-
cup of canned tomatoes; one or two carrots or turnips✪ Beef a la Mode, or both,
is by some considered an improvement. When the meat is taken
out, add a little water and flour to make the gravy.
BOILED CORNED BEEF. ✪ Boiled Corned Beef
Page 19 · 5 recipe records on this page
Presented as published in 1887. 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 flank or round steak. Pound and sprinkle it with pepper and salt. Make a tilling of sweet-breads. To prepare the sweet-breads, soak them over night in salt and water. In the morning put them in fresh water and par-boil them ; chop them fine and make a dressing of one pint of bread-crumbs, two soda crackers rolled fine, two eggs well beaten. Season with cayenne, black pepper, and salt, a piece of butter the size of an egg. Put in the sweet-breads and moisten with one cup of cream or milk ; stir all the ingredients well together, spread them on the meat, roll it up, and sew it tight. Put it into a pot and pour on a quart of boiling water, add a tablespoonful of butter. Boil one hour, then take it out and put it in the roast-pan with the water in which it has boiled, and bake until nicely browned, basting frequently. Thicken the gravy with a little flour and pour over the meat.
ROAST BEEF WITH YORKSHIRE PUDDING.
Never wash the meat, but if necessary, wipe with a damp cloth, sprinkle with salt, pepper, and flour; if not fat, put three or four pieces of butter the size of a hickory-nut on it; put in a drippingpan without water, letting it rest on a wire frame or some small sticks to keep it from the pan; baste and turn it often, baking from fifteen to twenty minutes for every pound. Make the pudding, to eat like vegetables with the roast, as follows: One pint of milk, take three eggs, three cups of flour, teaspoonful of salt, stir to a smooth batter, pour into the dripping-pan, half an hour before the meat is done. Cut into square pieces, and put around the beef. It should be a fine brown.
BEEF A LA MODE. Six pounds of the round of fresh beef. In the absence of a
larding needle, use carving steel to make holes all through the piece an inch or two apart. The piece of meat should be six inches thick. Cut pieces of pickled pork the size of a dice, square, and two inches long, and stick them into these holes. Then nib the beef both sides with pepper, salt and ground cloves, mixed. Having heated some fresh lard in your pot, fry a medium-sized onion in it quite brown. Lay the meat in this and pour around it as much boiling water or stock as will almost cover it. Have a close lid to the pot, and stew slowly at least three hours. Tie a bunch of bay leaves in a cloth and throw them in when you first put in the meat. About an hour before it is done, pour in two tablespoonfuls of red tomato catsup or Chili sauce, or a large teacup of canned tomatoes; one or two carrots or turnips, or both, is by some considered an improvement. When the meat is taken out, add a little water and flour to make the gravy.
BOILED CORNED BEEF.
Records on this page
Mock DuckRoast Beef with Yorkshire PuddingPuddingBeef a la ModeBoiled Corned Beef