Beef Bouladen, No. 1

Ingredients

• 1½ pound of beef from the upper round
• 2 slices of bread
• 1 ounce butter
• 1 heaping tablespoonful fine-chopped onion
• there should be 1 cup
• 1 teaspoonful salt
• ½ teaspoonful pepper
• ½ teaspoonful nutmeg
• 1 cupful soup stock or boiling water
• 1 fine-chopped onion
• a few slices of carrots
• ½ tablespoonful cornstarch
• a small piece of butter

Method

1. 1

   Season beef slices with salt and pepper.

2. 2

   Chop fine beef and pork, soak bread, press out water, and mix with cooked onion.

3. 3

   Combine with chopped meat, season, and form into rolls.

4. 4

   Fry in suet until crisp, then add stock, onion, and carrots.

5. 5

   Cook slowly for 1.5 hours.

6. 6

   Remove strings and fat, thicken gravy with cornstarch, and serve with sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 171. The excerpt below is the record exactly as published.

tablespoonf ul cornstarch with a little cold water, add it to the gravy ; add suflicient boiling water or stock to make a creamy sauce, boil 5 minutes, then strain ; add a little beef extract and a small piece of butter ; pour a few spoonfuls ovei 266 MEATS. Beef Bagoflt. — Procure 2y, pounds of beef from the neck of beef, cut it into iVs-inch pieces ; place a saucepan with 2 ounces butter over the fire, add 2 fine-cut onions, cook a few minutes, sea- son the meat with 1 even tablespoonf ul seasoning salt, add it to the onions in saucepan, cover and cook over slow fire 27, hours, adding a little water now and then. When the meat is tender, dust over 1 tablespoonf ul flour, mix well; then add 1 cupful broth, cook 10 minutes, and serye. Corned Beef. — The pieces of beef that are mostly used for corned beef are the rump, brisket, and plate. Corned Beef— How to boiL— Wash the meat well, place it over the fire with cold water, carefully remove the scum as it rises to the surface of the water, boil it slowly (allowing y, hour for each pound). If a large piece of corned beef is to be cooked, it is a good plan to boil it the day before (a piece of 12 pounds will take fully 6 hours' boiling) ; let it get cold in the liquor, then take it out The next day, if the meat is to be served hot, put the liquor over the fire, and when it boils put in the meat ; let it remain Vt bour without boiling, then serve. Boiled vegetables are generally served with corned beef, such as carrots and small white turnips, and laid around it. The vegetables may be boiled in the corned-beef liquor or separate. Corned Beef with Suet Dumplings.— Boil a piece of corned beef as directed in foregoing recipe. Prepare the dumplings of y» cup fine-minced suet, 2 cups prepared flour, 1 egg, Vt cup cold water, mix all well together into a stiff dough ; cut with a tablespoon dumplings from this, and boil with the corned beef. As soon as the dumplings are done, they must be removed immediately with a skimmer (this may be known by cutting one through — if dry inside, it is done ; if not, a little more boiling is necessary. Time for boil* ing is from 4 to 6 minutes). Remove the meat to a hot dish, and lay the dumplings around it. Small boiled carrots and white turnips may also be boiled in the beef liquor and served with the BEEF. 257 meat Send horseradish sauce to table with it Oomed beef may also be served with cauliflower (see Caulifloweb). Corned Beef and Cabbage.— The corned beef is boiled as in foregoing number. Remove the outside leaves of a nice head of cabbage^ cut it into 4 pieces, place it in a saucepan of boiling water, add 1 tablespoonf ul sugar, and boil 1 hour ; drain in a colander, and return the cabbage to the saucepan, cover with corned-beef liquor, and boil till tender, which will take Vg hour. When the meat is ready to serve, remove to a heated dish ; drain cabbage in colander, and serve in separate dish with the meat Beef Bonladen, No. 1. — Take iVs pound of beef from the upper round, cut it into 4 thin slices Vs o^ &^ ^^^^ thick, 7 inches long, 6 inches wide, season with Y, tablespoonf ul salt, Ys teaspoonf ul pepper. Chop fine 4 ounces lean beef and 4 ounces fresh lean pork ; soak 2 slices bread in cold water 10 minutes, inclose it in a towel and press out all the water, then measure it ; there should be 1 cup. Melt 1 ounce butter in a saucepan, add 1 heaping tablespoonful fine-chopped onion, cook 6 minutes without browning ; add the bread, stir and cook 3 minutes; then remove. When cold mix it with the fine- chopped meat, season with 1 teaspoonf ul salt, Ys teaspoonf ul peppier, and Ya teaspoonf ul nutmeg; divide this forcemeat into 4 equal parts, place on each piece 1 portion of the forcemeat, spread it evenly over, then roll up lengthwise, tie 3 strings around each, and roll in fiour. Place a wide saucepan with 4 ounces fine-cut suet over the fire, and fry till crisp ; then put in the rouladen, turn fre- quently, and fry till they become a nice brown all around ; then add 1 cupful soup stock or boiling water, also 1 fine-chopped onion, a few slices of carrots, cover and cook slowly 1Y» hour. When done, put the rouladen on a warm dish, remove the strings, also the fat from the gravy ; mix Y» tablespoonful cornstarch with a little cold water, add it to the gravy ; add sufficient boiling water or stock to make a creamy sauce, boil 5 minutes, then strain ; add a little beef extract and a small piece of butter ; pour a few spoonfuls oY&t 258 MBATa the rolls and serve the remainder in a sance bowl. Serve with boiled potatoes and boiled cabbage ; o.r any other kind of vegetables may be served with it ; or send apple sauce and boiled potatoes to table with it. (SufScient for a family of 6.) Beef Bouladen^ No. 2.— Take ly, pound of beef off the upper round or lower sirloin, cut the meat into 6 thin slices 4 inches square, season them with y^ tablespoonf ul salt, yt teaspoonf ul pepper

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