Beef Timbale

Ingredients

• one and a half ounces of clarified beef dripping
• one slice of fat bacon
• one onion (sliced)
• about one pound of beefsteak
• two ounces of flour
• hot water
• a little browning
• tomato catsup
• a well-beaten egg
• some gherkin sauce

Method

1. 1

   Fry bacon and onion in dripping, add beefsteak until browned.

2. 2

   Mix flour with fat, add hot water to make a sauce.

3. 3

   Mince the steak, combine with sauce and beaten egg, fill molds, and bake for 30 minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 109. The excerpt below is the record exactly as published.

Beef Timbole. Put into a stewpan one and a half ounces of clarified beef dripping; when it is hot add one slice of fat bacon, one onion (sliced), and about one pound of beefsteak cut into two pieces, and fry the meat quickly until it is evenly browned, then re- move it from the pan and let it get cool. Put the flour into the pan in which the steak was fried and mix it smoothly with the fat, then pour in, gradually stirring all the time, the hot water, and when the sauce is smooth and thick add a little browning and tomato catsup; season it with salt and pepper and let it simmer for ten minutes. Pass the steak through a meat chopper, then strain the sauce into the minced meat and add a well-beaten egg. Rub some plain dariole molds with dripping, fill them with the mince and place them in a moderately hot oven; put a piece of greased paper over the darioles and cook the mince for about half an hour. When firm, turn it out of the molds and pour some gherkin sauce round the dish. Add the pickled gherkins, finely minced, to 158 STANDARD COOKERY. the sauce, simmer gently for ten minutes and it will be ready for use. Bistecchi (Beef). Take about two pounds of fillet of beef or rump-steak, and after removing the skin and most of the fat cut it into four equal parts and sprinkle well with pepper and salt on a dish. Pour over them a tablespoonful of white wine vinegar and three tablespoonfuls of salad oil. Let them remain in this for about an hour, frequently turning them over, and then grill for ten minutes or fry in oil. If the fillets are very thick they may take a little longer to cook. Casserole of Rice with Collops (Beef). Cut one pound of lean steak into small square pieces, and put them into a stewpan containing an ounce of melted clari- fied dripping, one onion cut in half, one carrot (sliced) and a few pieces of celery. Fry the meat until it is evenly browned, turning it frequently to prevent it from burning. Then take out the beef, stir two ounces of flour

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