Australian Beef and Mushrooms

Ingredients

• half a pint of mushroom buttons
• a piece of butter
• a little pepper
• a little salt
• the juice of a lemon
• one pound of Australian beef

Method

1. 1

   Prepare mushrooms and place in cold water.

2. 2

   Melt butter, add mushrooms, seasoning, and lemon juice.

3. 3

   Simmer until tender, then add beef and simmer slowly.

4. 4

   Serve hot with sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 186. The excerpt below is the record exactly as published.

a little salt, a rather plentiful supply of pepper, and one egg well beaten. Roll into pats, dip them in egg and bread, and fry in boiling oil or lard until they are nicely browned. SerA-e in a dish with a little good gravj round them. Time to fry, ten minutes. Probable cost, lOd. Suf- ficient for foiu' persons. Australian Beef, Roast.— Take off the fat and gravy, tie the solid meat from a four-pound tin tightly together with tapes, flour it well, and hang it befoi'e a brisk fire for half an horn-, basting it well with the fat and gravy wliich was taken from it. Poui- off the dripping, and make gravy in the usual way. Sufficient for six persons. Probable cost, 2s. -id. Australian Beef and Jelly. (Imita- tion calf's head.) — Soak an ounce of the best gelatine in half a pint of cold water for twenty minutes. Add to this half a pint of nicely- flavom-ed stock, a dessert-spoonful of tarragon vinegar and a glass of white v,-ine. Put it on the fire, stir it until the gelatine is dissolved, and clear off with wliite of egg (see Aspic Jelly). Place a little of the jelly at the bottom of a damp mould. Let it set, then cut two hard-boiled eggs into rings, tUamonds, or any ornamental devices ; place them on the jelly, and nearly fill the mould -with pieces of Australian beef or mutton. Do not pack it tightly, but leave space for the jelly to run in between. Sprinkle a little chopped parsley over it, then fill up the mould -with the re- mainder of the jelly. Tmn it out when cold. This is a nice breakfast or supper dish. Tinie, five or six hours. Australian Beef and Macaroni.— Put four ounces of macaroni into sufficient boiling water, and let it stew until tender. Mince finely two pounds of Australian beef, flavour it with salt, pepper, and a little powdered cinnamon. Make it quite hot, moistening it with a cupful of nicely-flavoured stock; lay it on a roimd of toast, with the macaroni over it, and serve with hot mashed potatoes. Time to boil the macaroni, one hour and a half. Probable cost. Is. 8d. Sufficient for six persons. Australian Beef and Mushrooms (delicious). — Take half a pint of mushroom buttons, pare them, cut the ends off the stalks, and place them in cold water. Melt a piece of butter in a stewpan, put the mush- rooms into it, with a little pepper and salt, and the juice of a lemon. Let them simmer gently until tender ; then add a cupful of nicely- flavoured stock, and put with them one pound of Australian beef

Cook this with the app: pantry check, scaling, and the assistant.