Beef Doves

Ingredients

• 1 cup chopped, raw beef
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 cup uncooked rice
• Cabbage leaves
• Brown Tomato Sauce

Method

1. 1

   Mix beef and rice and add salt, pepper, and cayenne.

2. 2

   Cook cabbage leaves for 2 minutes in boiling water to cover.

3. 3

   In each leaf, put 2 tablespoons mixture and fold leaf to enclose mixture.

4. 4

   Simmer for 1 hour in Tomato Sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 110. The excerpt below is the record exactly as published.

BEEF DOVES 1 cup chopped, raw beef V4 teaspoon pepper (1% pound) Few grains cayenne ¥ cup uncooked rice Cabbage leaves V4 teaspoon salt Brown Tomato Sauce (p. 198) BEEF 267 Mix beef and rice and add salt, pepper, and cayenne. Cook cab- bage leaves 2 minutes in boiling water to cover. In each leaf put 2 tablespoons mixture and fold leaf to inclose mixture. Simmer 1 hour in Tomato Sauce. Serves 4. VIENNA STEAKS 4% pound raw lean beef, chopped ¥ teaspoon celery salt 4 pound raw lean veal, chopped Few gratings nutmeg 11% teaspoons salt 1 teaspoon lemon juice 14 teaspoon paprika Few drops onion juice 1 egg, well beaten Form into oval cakes. Cook like Hamburg Steak. Spread with 3 tablespoons butter, creamed and seasoned with 14 teaspoon salt and few grains of pepper. Serves 3 or 4. SWEDISH MEAT BALLS 1 pound lean raw beef, Few grains nutmeg finely chopped 3 slices fat salt pork 3 inches square 1% cup stale bread crumbs 2 tablespoons butter 1 egg, slightly beaten 2 tablespoons flour 24 teaspoon salt 134 cups Brown Stock (p. 144) 1 teaspoon pepper Dumplings if desired (p. 275) Combine meat, crumbs, egg, salt, pepper, and nutmeg. Make into balls, 114 inches in diameter, using as little pressure as possible. Cover and let stand 1 hour. Brown meat balls in pork fat. Melt butter, add flour, and stir until well blended; then pour on brown stock gradually, while stirring constantly. Bring to boiling point and season with salt and pepper. Add balls to sauce, cover, and simmer 14%hours. Serve with dumplingsif desired. Serves 4 to 6- SPAGHETTI WITH HAMBURG 14 pound chopped raw beef 1 teaspoon Worcestershire 1 medium-sized onion, chopped Sauce 1 small, sweet red pepper 2 cups strained tomato or, 4 pound grated cheese 2 cans tomato soup 2 teaspoons salt 1 package spaghetti, boiled Cook pepper and onion in butter. Add meat. Cook until browned. Add other ingredients and cook slowly 1 hour. Meat may be shaped in small balls. 268 THE BOSTON COOKING-SCHOOL COOK BOOK AMERICAN CHOP SUEY 4 package egg noodles 4 tablespoons olive oil 2 quarts boiling salted water 34 pound chopped raw beef 2 cups canned tomato 1 stalk celery, cut in fine 14 pound cheese, forced through strips 2 inches long food chopper V4 teaspoon chop suey sauce 1 large onion, cut in slices Salt and pepper to taste Cook noodles in boiling water until soft, drain, and return to kettle. Add tomato and cheese and stir and cook. until cheese is melted. Cook onion in olive oil until slightly yellow. Add meat and stir until meat is browned. Add celery and add all to the noodles with chop suey sauce and salt and pepper. Serve very hot. — BEEF LOAF I (CANNELON OF BEEF I) 2 pounds lean beef, chopped 2 tablespoons melted butter Grated rind 4% lemon Few gratings nutmeg 1 tablespoon finely chopped parsley 1 teaspoon salt 1 egg or 2 egg yolks 14 teaspoon pepper

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