Beef Cake

Ingredients

• one pound of beefsteak
• salt
• pepper
• nutmeg
• a carrot
• an onion
• a piece of turnip
• a small slice of bacon
• a teaspoonful of browning
• a pint of hot water

Method

1. 1

   Cut one pound of beefsteak into small slices, which should be as nearly square as possible; season them with salt and pepper and nutmeg, and roll them up tightly.

2. 2

   Cut a carrot and onion, and a piece of turnip into slices, and put them into a jar with a small slice of bacon, and place the rolls of meat on them.

3. 3

   Add a teaspoonful of browning and the sauce to a pint of hot water, and season it with salt and pepper; fill up the jar with the liquor, cover it closely and put it into a moderately hot oven for two hours.

4. 4

   Then take out the meat and vegetables, cut some of the carrot into fancy shapes, and place them at the bottom of a pie-dish with some slices of hard-boiled egg, sprinkle with some chopped parsley and put in the meat.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 107. The excerpt below is the record exactly as published.

Beef Cake. Cut one pound of beefsteak into small slices, which should be as nearly square as possible; season them with salt and pepper and nutmeg, and roll them up tightly. Cut a carrot and onion, and a piece of turnip into slices, and put them into a jar with a small slice of bacon, and place the rolls of meat on them. Add a teaspoonful of browning and the sauce to a pint r>f hot water, and season it with salt and pepper; fill up the jar with the liquor, cover it closely and put it into STANDARD COOKERY. 155 a moderately hot oven for two hours. Then take out the meat and vegetables, cut some of the carrot into fancy shapes, and place them at the bottom of a pie-dish with some slices of hard-boiled egg, sprinkle with some chopped parsley and put in the meat. Let the liquor in which the beef was cooked boil up, free it from grease, and add some leaf gelatine (which has been softened in cold water) in the proportion of half an ounce to three-quarters of a pint of the liquor. Stir it for a few minutes and then strain over the meat. When the con- tents of the dish are quite firm, turn out the beef cake and garnish it with parsley. Beef Gateau. Put one and a half ounces of dripping into a frying pan with a small slice of fat bacon, one small onion (sliced) and one pound of tender beefsteak which has been cut up, and fry until the meat is nicely browned; then put it aside to cool while the sauce is made. Add a tablespoonful of flour to the pan in which the meat was fried, stirring it well into the fat; then pour in gradually, stirring all the time, half a pint of hot water; when the sauce is smooth and thick, add one teaspoon- ful of tomato or Yorkshire relish, or some store sauce to it, and a little browning; season it with pepper and nutmeg, and let it simmer for ten minutes. During this time pass the beef through a meat chopper, then strain the sauce into the minced meat; mix it well and add a well-beaten egg. Take a plain tin mold, rub it over on the inside with clarified dripping, and when the mince is cold fill the mold with it; cover with greased paper, put a plate on the top, and place the mold in a hot oven for half an hour (if the oven is only moderately hot, allow rather longer). Turn the meat out of the mold, and pour some brown sauce or clear gravy round the dish. Grenadin of Beef. Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, turning themonly once while they are cooking. Cut some small thin^dH^f bacon, and roll it up; run a skewer through the^Jittflflron^md cook in a hot oven. Serve the grenadines round a pile t>f haricot beans with a roll of bacon between each. Prepare the haricot beans as fol- lows:— Put a teacupful of large haricot beans, which have 156 STANDARD COOKERY. been soaked for at least twelve hours, into a saucepan contain- ing plenty of cold water; when the water boils add an onion

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