Beef Bouladen, No. 1

Ingredients

• 1 1/2 pound of beef from the upper round
• 4 ounces lean beef
• 4 ounces fresh lean pork
• 2 slices bread
• 1 ounce butter
• 1 heaping tablespoonful fine-chopped onion
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 teaspoonful nutmeg
• 4 ounces fine-cut suet

Method

1. 1

   Cut beef into thin slices, season.

2. 2

   Soak bread, press out water, measure.

3. 3

   Cook onion in butter, add bread, stir, cook briefly.

4. 4

   Mix with chopped meats, season, divide into portions, spread on beef, roll, tie.

5. 5

   Fry in suet until crisp, add stock and onion, cover, cook slowly for 1.5 hours.

6. 6

   Remove strings, serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 170. The excerpt below is the record exactly as published.

1 ounce butter, put in the meat, cook and turn till the meat becomes a light brown ; add 1 cup of broth, cover and cook Yt hour; add 1 cup of sour cream, cook lYt hour longer, or until done. When ready to serve, lay the meat on 264 MEATS. a hot dish, take off the strings, remove the fat from the gravy, mix 1 teaspoonf al cornstarch with a little cold water, add it to the gravy, cook a few minutes (if too thick add some broth or boiling water), strain, pour a few spoonfuls over the meat, and serve the remaining sauce in a sauce bowl. Mashed potatoes and beans i la cr^me go good with this dish, or boiled rice. Flank i la Bremoise. — Procure a nice piece of flank weigh- ing about 2 pounds, season it with 1 even tablespoonful seasoning salt, roll up, and tie at each end and in the center with a string. Place a saucepan with 2 ounces fine-cut suet over the fire, fry until light brown ; put in the meat, turn often, and cook till light brown ; then add 1 cup of broth, y^ cup vinegar, 2 fine-cut onions, 4 whole cloves, 1 bay leaf, 1 blade of mace, 10 whole peppers, 1 tablespoon- ful of sugar, cover and cook slowly 2 hours (if the liquid boils away add a little more broth and vinegar). When done lay the meat on a warm dish, remove the fat from the gravy, mix 1 tablespoonful of cornstarch with 1 gill of cold water, add it to the sauce, stir, and cook 3 minutes (if too thick add more broth or water) ; then strain, add Ys tablespoonful of butter to the gravy ; taste, if necessary ; add a little more salt, vinegar, and sugar (the sauce should have a sweet sour taste). When ready to serve pour a little sauce over the meat, and serve the remainder in a sauce bowl ; serve potato dumplings with this dish. Boiled Flank with Horseradish Sauce.— Take a nice piece of the lower flank of 1 Vs pound, roll up, and tie with a string ; place a soup kettle with some soup bones over the fire, cover with cold water ; as soon as it boils put in the flank, and Vs tablespoonful salt, 2 onions, 1 leek, 1 stalk of celery, a bouquet, and 1 carrot cut into pieces ; cover and cook slowly 27g hours. When ready to serve remove the meat from the saucepan to a hot dish, take off the strings, and serve with horseradish sauce. Strain the broth, add some boiled rice or barley, cook a few minutes, and serve as a soup. Send plain boiled potatoes to the table with it. i BBEP. 267 meat Send horseradish sauce to table with it. Corned beef may also be served with cauliflower (see Caulifloweb). Corned Beef and Cabbage. — The corned beef is boiled as in foregoing number. Bemove 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 Vs 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 Bouladen, No. 1. — Take iVs pound of beef from the upper round, cut it into 4 thin slices Ys of an inch thick, 7 inches long, 6 inches wide, season with Y^ tablespoonf ul salt, Yi 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 oat all the water, then measure it ; there should be 1 cup. Melt 1 onnce butter in a saucepan, add 1 heaping tablespoonf ul 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, Yt teaspoonf ul peppier, and Yi 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 flour. Place a wide saucepan with 4 ounces fine-cut suet

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