Beef Sour

Ingredients

• the meat off the bone
• some suet
• one-half cup of barley
• 1 onion
• a turnip

Method

1. 1

   Fry meat and suet until brown, then add bone and cover with cold water.

2. 2

   Add barley, onion, and turnip, cooking slowly.

3. 3

   Cut vegetables finely and add them half an hour before serving.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 78. The excerpt below is the record exactly as published.

BEEF SOUR Cut the meat off the bone, and place it with some suet in the kettle to fry until brown ; then put the bone in and cover with cold water, add one- half cup of barley, i onion, and a turnip, put in the barley at once and cook slowly until about one-half an hour before dinner, then cut the vege- tables very fine and cook them the half hour. NOODLE SOUR Break two eggs into a bowl, beat until light, adding a pinch of salt, then work in flour with your hand until you have a very stiff dough, turn it on your moulding board and work until it is as COOKING DIVISION. 239 smooth as glass, pinch off a piece the size of a wal- nut and roll it as thin as paper, then with a sharp knife cut off very narrow strips; proceed in the same way until all your dough is cut. Have pre- pared some good veal, chicken, or any other kind of broth, well seasoned ; one-half an hour before you serve dinner drop in the noodles ; be sure the soup is boiling; add a little parsley. If the noodles are made according to directions they will be found far superior to macaroni. TOMATO SOUP. Put a table-spoonful of butter in a stew-pan, cut an onion fine and fry in the butter, then add i pint of tomatoes, pepper, salt and a tea-spoonful of all- spice; cut a round steak in two and lay on the tomatoes, cover closely and let it simmer for 3 hours. DELMONICO'S METHOD FOR BOILING FISH. Fish should be washed as little as possible, and white fish, after b^ing cleansed and wiped with a damp cloth, should have the stomach stuffed with salt an hour or two before cooking. Fish should be put on in cold water, so that the inner part may be sufficiently done, and it is also less liable to break. This rule holds good except for very small fish, or for salmon boiled in slices, when boiling water should be used. The time may be easily known when it is ready by drawing up the fish plate, and 240 DOMESTIC GUIDE. trying if it will separate from the bone. A little salt and vinegar should always be put into the wa- ter. Some prefer their fish boiled in what is called a court vouillon, and this is how it is done : Lay the fish in the kettle with enough cold wa- ter to cover it, add a glass of wine or vinegar, some sliced carrots and onions, pepper, salt and a laurel leaf, a bunch of parsley, a fagot of sweet herbs, or some of the same tied up in a muslin bag. These seasonings impart a fine flavor to most boiled fish excepting salmon, and for fresh water fish it is considered very fine for getting rid of the muddy taste they often have. BOILED FISH. After well cleansing a good-sized fish, put into a fish kettle and set into a pot of boiling water, well salted. Let it boil for 20 minutes. Take of vinegar sufficient to cover, put into the vinegar i ounce of cloves, i ounce of allspice, and i ounce of pepper whole, and boil all together for 15 min- utes. When nearly cold pour over the fish. Let it stand for 2 or 3 hours before using. BAKED FISH. Scale, wash and wipe dry inside and out a 2 or 3 pound fish. Make a stuffing as follows : Grated bread i pint. Melted butter 2 table-spoonfuls. Pepper and salt to taste. Raw eggs i. A little celery. COOKING DIVISION. 24 1 Onion

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