Beef Gobbets

Ingredients

• two pounds of lean beef
• sliced carrots
• turnips
• a head of celery minced
• a crust of bread
• half a tea-cupful of rice
• a few peppercorns
• three or four cloves
• a small blade of mace

Method

1. 1

   Cut beef into small pieces and simmer in water for an hour.

2. 2

   Add vegetables, herbs, and spices in a muslin bag.

3. 3

   Stew until meat is tender, then serve on toasted bread with the cooking liquid.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 217. The excerpt below is the record exactly as published.

three or four cloves, six whole allspice, and two blades of mace. IMix a little pepper and salt with these ingredients, and sprinkle it over the meat. Put it into a stewpan with a pint of medium stock, a glass of white wine, a bunch of savoury herbs tied together, two shalots, and a little more pepper and salt. Stew the meat very slowly for two hours, when it will be done. Remove it from tlie stewpan and cover to keep hot. Skim all the fat from the gravy, strain, and set it over the fire to boil till it is reduced to a glaze. Then put it over the top, and send it to table ^vith sorrel round the dish. Sorrel, like spinach, requires good washing and piclcing; put it into a stewpan with only the water that clings to it. Stir well to pi'event sticldng or burning; drain out all the water; this must be done effectually ; add a little butter and some good gravy, and stew till done. A little sugar may be added if there is too much acidity. Time to stew the soitcI, one hour. Probable cost, 5s. 6d. Sufficient for six persons. Beef Prieo (Charles X.'s favourite dish). — Beat and lard a juicy, tender steak of two pounds ; lay it into a close-fitting covered stew- pan, with equal quantities of water and vinegar. Add a little vegetable, particularly onion, and stew gently for two hours, but do not allov/ it to bm-n or stick to the pan. When cold cut the meat into strips, smear it with beaten egg, and strew over bread-crumbs well-seasoned with pepper, shalot, and salt. Fiy till it is of a light brown colour, which will be in about ten minutes. Probable cost, 3s. Sufficient for four or five persons. Beef, Pried Rump Steak.— Cut the steak rather thinner than for broiling, and with a little fat. Put it into a hot pan of clarified butter or dripping, and turn frequently until done. Serve in about eight or ten minutes, seasoned with salt, pepper, and a little mush- room ketchup ; or with a gra^y made in the frying-pan and seasoned with HarA-ey's sauce, or according to taste. Probable cost. Is. 4d. per pound. Beef Pritters.— Scrape one pound of meat from a piece of cold roast beef, and season it with pepper and salt. Have ready a batter made with three-quarters of a pound of flour, and about half a pint of water. Blend these two well together, and stir in a piece of butter about the size of an egg, wliich has been melted before the fire. Whisk the whites of two eggs, and add it to the batter with the scraped meat. Stir well, and drop only a small quantity at a time into the pan, when the lard or dripping is boiling. Turn, that both sides may be bro'rni. From eight to ten minutes will be sufficient to cook them over a steady fire. Dry, and send to table on a napkin. Probable cost, about 6d. to 8d., without meat. Sufficient for two per- sons. Beef Gobbets. — Cut two pounds of lean beef into small pieces, put it into a stewpan with water sufficient only to cover it, and allow it to simmer gently for an hour. Then add sliced carrots and turnips, a head of celery minced, and a small bunch of savoury hei-bs, with salt to taste, a crust of bread, and half a tea-cupful of rice. Enclose in a clean muslin bag a few peppercorns, three or fom- cloves, and a small blade of mace

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