Beef Heart
From The Pennsylvania German cook book, 1902
Beef heart boiled with tongue and sliced can be pickled and canned and is nice with a lunch.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 21. The excerpt below is the record exactly as published.
with dressing, then roll and tie, put into a roasting pan and roast, or put into a kettle and boil till tender, make gravy. S. K. BOILED FLANK. Take tw’o or three pounds of flank, salt it and roll and WTap it with a clean cord, put into a kettle with enough boiling water to boil it. When tender take it out and put into a pan and set in oven. Boil potatoes and dumplings in the gravy. A cheap and good dish for poor people. S. K. PRESSED BEEF. (English). Take as much beef as desired (the soup bone is good) put into a brine composed of a handful of salt, one of sugar and a pinch of saltpeter and sufticient water to cover, let stand from three days to three weeks in cold w’eather. .\fter w’ell corned boil until exceedingly tender, and only THK I‘KNN*SYI. VANIA CiKRMAN (’OOK lUMIK. 28 alMMit a teacup of juice remaiuiiig, tlien iua><h it witli a potato masher, taking out all skill ami sinews, add pepper, nutmeg and the juice, mix thoroughly, press into a mouhl ami let it get cold, slice thin, tongue can he prepareil in the same way. Mrs. 11. Merkle. PRESSED BEEF. (Penn. Way). Boil a fresh soup bone until very tender, take out hone, chop flue, remove cartilage etc., season well with salt, pepper (.-<age if <lesired) add one cup of shn* , pre‘\s in a mould. S. K. SOUR MEAT. (Jewish.) Select a good roast. The evening before roa.'^ting make incisions in dilTerent places in the meat, and put a garlic or onion into each incision, take two parts salt, and one each pepper and ginger, mix it well and rub the meat all over, then take a spoon of vinegar and moisten the meat with it, lay on a platter until morning, then roast in a roasting pan, put in some water and a few’ onions, also a little vinegar, baste often. Mrs. Messenbring. SPICED BEEF. A sirloin roast is the best for this pur¬ pose, skewer it firmly in place, and strew over the top of it one teaspoon each of whole clover, alspice and ground sage and thyme, brown two tablespoons of butter in your baking pan. work into this a tablespoon and a half of flour, add by slow degrees about a pint of cold w’ater let it boil up, season to taste and add the juice of one lemon, put your roast in the pan with the gravy, do not baste for fifteen minutes, after ,that baste fre¬ quently. TO BOIL CORNED BEEF. Put the meat in cold water, boil from five to six hours, then take out the bones, wrap it tightly in a clean cloth, and put on ice with a weight to press it. TO FRY BEEFSTEAK. NO. I. After table is set and vegetables c<H»ked and prepared ready to take up, put your spider on a hot stove, after it is hot drop a piece of butter in it and put in steak us soon as it is hot. Stay by it turning it frequently, keep it hot enough so it will not draw juice, turning it freipiently, keep it from burning, season just a little before taking up and serve as soon as imsihle. S. K. BEEFSTEAK NO. 2. Put butter and lard into pan, when this is hot drop in your steak, season, cover and fry on top of stove, turn and keep covere<l until done. To make gravy, add a little more butter or lard and large tablespoon of fiour, rub it .smooth in the drippings and add cold water, season a little more if nece.ssary. BEEFSTEAK, NO. 3. After butter and pan are lud, ndl steak in flour and fry. BROILED STEAK. (Jrease the bars of the bndler, lay on the steak, hold directly over a bed of clear coals, it will cook in five or ten minutes, put on a hot platter with salt, pepper and butter. HAMBURG STEAK. Buy choiiped round steak, season with salt, pepper and onion (if desired), make into patties and fry. BEEF LOAF NO. I. Three pounds of choppe<l sleak. one cup of milk, one cup rolled crackers, two eggs, season to taste, make into loaf and bake, one cup of butter adde«l keeps it moist. BEEF LOAF NO. 2. One poun<l chopped beef, two eggs, eight large crackers ground fine, two tablesp<M)ns melte<l butter, two table- spoons cream, hake in a loaf, baste with water. TIIK 1‘KNXSVT.VANT A (JRRMAX COOK HOOK 29 BEEF HEART. Kill hpef heart
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.