Beef Griskins (of Cold Meat, Roast or Boiled)

Ingredients

• one or two onions or shallots
• some parsley
• pepper
• salt
• grated nutmeg
• oiled butter
• a couple of tablespoonfuls of broth
• a teaspoonful of vinegar
• a tablespoonful of ketchup

Method

1. 1

   Chop onions or shallots and parsley, mix with seasonings and oiled butter.

2. 2

   Soak beef slices in the mixture, then coat in breadcrumbs mixed with cheese.

3. 3

   Grill until browned, and serve with a sauce made from the soaking mixture.

Nutrition per serving

Estimated from matched ingredients across 6 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.

pepper to taste. JMi.x well together and tui-n out a round well-formed cake. Cover with raspings and cross over the top with a knife ; put it on a buttered plate and bake in a quick oven. It should have a nice rich brown appearance, or it may be half stewed and then completed in the oven. Time, about one hour. Probable cost, 2s. 2d. Sufificient for five or six persons. Beef Pricadelles, Spiced,— Prepare the meat as in preceding recipe, adding a little more butter, some grated lemon, cinnamon, cloves, or spiced sauces to taste, and cook as already dii-ected. The fricadelle may also be formed into small b^Us, and fried over a clear fire. Time, one houi". Beef, Prieandeau of.— Lard about three pounds of the rump or fillet of sirloin. Pound 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. Put the lid on the pan, and let the whole stew again for another half hour, or until the meat is quite tender. Take out the crust, spice, and herbs. Place the meat on slices of toasted bread, pour the liquid in which it was stewed over it, and serve quickly, as the dish is best hot. Probable cost of bcei', lOd. per pound. Sufficient for four or five persons. Beef Gobbets (another way). — Fry some small pieces of beef brown in a little butter, but first season with pepper, salt, nutmeg, and grated lemon-peel. Then put them into a stew- jDan with some parsley and shalot finely shred, and stew them till sufficiently tender in a rich brown gravy. When nearly done, add a tea- spoonful of port wine and one of vinegar. Make a cover of grated bread-crumbs over the 1 dish in which they are served; season theni with pepper, salt, and a little butter, and brown with a salamander. Time, five minutes to fry; twenty miniites to stew. Probable cost, Is., without meat. Beef, Gravy, To Keep in Store.— Put foiu- or five pounds of gravy beef, free from fat, into a stewpan with one pint of water, a carrot sliced, a good-sized onion, a head of celery, a thick slice of cooked ham, and a couple of cloves. Close the lid of the pan and let it stew until the water has nearly dried up, taking care that neither meat or vegetables get bm-nt or even stick to the pan. Then add three quarts of boiling water. Remove the pan from the fire, but put it near enough to keep the liquid from boiling too fast. When well boiled and reduced to two quarts, strain thi-ough a sieve, and when cold take off the fat. This gravy will serve for game or poultry, and will keep good several days. Probable cost of beef, 8d. per poimd. BEE ( '^6 ) BEE Beef Griskins (of Cold ]Mcat, Eoast or Boiled). — The best of these are the thin part of the ribs, the breast, or other poitions of the bullock in which the fat and lean are equally mixed. Finely chop one or two onious or slialots, some parsley, and mbc them with popper, salt, grated nutmeg, and oiled butter, which last must be kept sufficiently wami to remain liquid. Cut the beef into slices about an inch thiclc ; steep them in the above, turning them over from time to time. WTien they are well soaked, press them on both sides in bread- crumbs mixed with a little grated cheese. Grill them over a gentle fire till they are thoroughly heated, and nicely browned on both sides. While they are broiling, put the butter, onions, &c., in which they were steeped, into ii saucepan, with a couple of table-spoonfuls of broth. Let it boil a few minutes, shaking it about ; add a tea-spoonful of vinegar and a table-spoonful of ketchup

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