Beef Olives
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 107. The excerpt below is the record exactly as published.
tle chopped onion which was strained from the sauce, and then add more meat and sauce alternately until the dish is full. Cover the top thickly with fine dry breadcrumbs, pour a little warm dripping over the bread, and cook the meat in a moderately hot oven for at least an hour. If the bread is getting brown too quickly cover it with a sheet of greased paper. 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, a few pieces of celery and two cloves tied together in a piece of muslin; draw the pan to the side of the stove and let the beans simmer gently for about three and a half hours, adding more water from time to time if necessary; it is advisable not to add any salt until the beans are cooked as they are less liable to burst. When the beans are done, drain them on a cloth and after arranging them on a dish, cover them with parsley sauce. Beef Mold. Put four ounces of breadcrumbs into a saucepan, and pour in sufficient hot beef gravy to moisten them; let the mixture boil up, and when a thick paste is formed remove the pan from the stove, and add the yolks of two eggs, then half a pound of finely-minced beef, and the liver, which has been cooked with a few slices of onions in clarified bacon fat and then rubbed through a wire sieve. Season the ingredients with salt, black pepper, and a little cayenne, then stir in one tablespoonful of tomato sauce and the whites of two eggs, whisked to a stiff froth. Butter a plain tin mold, fill it with the prepared meat, place a piece of buttered paper over the top, and steam it steadily for an hour; then turn it on to a hot dish, cover the top with grated horse-radish, and sur- round with savory brown sauce. Beef Olives. Beat one pound of lean steak with a rolling-pin for a few minutes and then cut it into slices as nearly the same size as possible, but they must not be thick; flatten them out with a wet knife, and spread each with a layer of forcemeat. Then roll them up and secure them with crochet cotton; flour the little rolls and fry them in clarified dripping until they are nicely browned, and then stew them very gently for from one and a half to two hours in some flavored brown sauce, which has been thickened with equal proportions of flour and corn- flour. For the forcemeat mix three ounces of breadcrumbs with the chopped parsley, onion, herbs, grated lemon-peel, and bacon
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