Australian Beef, Curried
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six people. Probable cost: Is. 8d.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 185. The excerpt below is the record exactly as published.
Australian Beef, Curried.— Melt a l^iecc of butter the size of a large egg in a saucepan, and place in it half a Spanish onion .sliced. Fry it to a light brown; then add a soui' apple, finely minced, and a cupful of nicely-tiavourcd stock. Work in very smoothly a table-spoonful of curry paste. Let all boil together, stining all the time, for three or four minutes, press the sauce through a sieve, and add square pieces of Australian beef dredged with flour. Simmer five nunutes longer, during which time the meat must be covered with the gi'avy. Serve -^-ith a border of boiled rice round the flish, and the meat and gravy in the middle. Time to pre- pare, ten minutes. Allow the contents of a two-pound tin for six people. Probable cost. Is. 8d. Australian Beef Mould.— Prepare one pound of beef in the same way as for rissoles, omitting the egg and bread-crumbs. Put it into a well-oiled mould, tie it in a cloth, and steam it for an hour. Turn out on a hot dish, and pour good gravy round it. Probable cost, lOd. Sufficient for four persons. Australian Beef Pie.— Cut the meat into pieces about the size of a walnut and j Lay them in a pie-dish, with pepper, salt, and a little nicely-flavoured stock. Cover the whole with mashed potatoes about an inch and a half in thiclvness, and brown in a good oven. Time to brown, twenty minutes. A pie made -n-ith two pounds of meat is sufficient for four or five persons. Probable cost. Is. 6d. Australian Beef Pie (another way).— Stew a pound of fresh meat until tender. Place it in a pie-dish with the gravy in which it was stewed, a pound of Australian beef, and the contents of a tin of oysters. Place them in layers, cover with a light crust, and bake in a quick oven. Time to bake, half an hour. Suf- ficient for five or six persons. Probable cost, 2s. 4d. Australian Beef Bissoles. — Mince finely one pound of Australian beef and half a pound of bread-crumbs. Mix thoroughly with it a quarter of a pound of di-ipping, 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.