Beef or Veal Cheese

Ingredients

• beef or veal
• pepper
• salt
• sage
• all the fat from the soup

Method

1. 1

   Boil and skim beef until meat drops from the bone.

2. 2

   Chop fine, season, and pour boiled fat over it.

3. 3

   Stir and cool to harden.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 94. The excerpt below is the record exactly as published.

pepper, the wet flour, and, if you choose, a little sweet marjoram. The fat that roasts out of a turkey should be dipped off with a spoon before these ingredients are added; it is too gross to be palat- able. For goose gravy, pour off all the drippings as directed for beef or pork, and put in some of the meat-liquor or stock. To Brown Flour. — Some cooks keep browned flour on hand for gravies and soups, and think it gives a better flavor and color than white flour. Prepare it as follows: Put about a quart of flour into a gpider and set it into the oven or on top of the stove; stir it often lest it should burn. When it is a light brown color, set it away for use, in a jar or wide mouthed bottle, keeping it corked. Garnishing meat adds much to its aiDpearance. Slices of carrots are suitable for hot or cold boiled beef. Mint is used for hot or cold roast lamb, either with or without parsley. For roast veal and calf's head, slices of lemon are used. For boiled meats or stews, use capers, boiled onions or pickled gherkins. For roast beef, horse- radish is often used. Slices of red beet-root go well on boiled beef or cold meat, and for poultry, fish, cold meats, etc., parsley is very generally used. Slices of lemon served with a plate of beefsteak will impart a Jpleasant flavor to it, and those who like onions will relish beefsteak served on a platter that has been well rubbed with raw onion. BEEF. Beef is probably the best and the most wholesome, as it is cer- tainly the most economical meat that can be purchased for family use. Very lean beef is of inferior quality, while that which is very fat is objectionable because it is so wasteful. Before boiling salted beef, it should be soaked in a quantity of 128 BEEF water over nii^lit; then put it on in cold water nnd it is mnch better for a lonj.!^, slo/c boiling. BEEF BALLS. — Chop fine some cold beef, mix with the meat 1 or 2 welhbeaten eggs, according to quantity of meat; a bit of chopped onion, a little melted butter, salt and pepper; flour your hands, roll the prepared meat into balls, and fry in smoking hot fat. CHIPPED BEEF.— Heat together 1 cup each of milk and water, and thicken with a beaten egg and a little flour; when it has boiled 5 minutes, add a quantity of chipped beef; stir in well and remove at once from the fire. BEEF OR VEAL CHEESE — Boil and skim beef until the meat and gristle drop from the bone; choj) the meat fine, season with pep- per, salt and sage, and put in a deep dish; take all the fat from the soup

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