Beef with Larded Pork and Vegetables

Ingredients

• a piece of beef
• pound salt pork
• a turnip
• a carrot
• an onion
• a bay leaf
• soup stock to nearly cover

Method

1. 1

   Cut the pork into strips thinner than a pencil and the turnip and carrot the same way.

2. 2

   Fill the beef with these strips using a larding needle.

3. 3

   Put the beef with the pork and vegetables in a saucepan, add the onion with cloves, bay leaf, and soup stock to nearly cover.

4. 4

   Simmer with the lid on or in the oven for 2-3 hours.

5. 5

   Make sauce in the same pot or add Spanish sauce and a little wine, strain, skim off fat, and serve with sliced meat garnished with cooked vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 229. The excerpt below is the record exactly as published.

n piece of beef— about i>^ pounds, and ^ pound salt pork and a tur- nip and carrot. Choose the pork fat close to the skin because it is tou^h enough to lard with without breaking. Cut it in strips rather thinner than a common pencil and cut ihe turnip and carrot the same waj^. Fill the piece of beef lull of these strips drawing them in with a larding needle. Put the beef with the SAN FRANCISCO HOTEL GAZETTES 8S fragments of pork and vegetables into a saucepan, add an onion with a few cloves stuck in it, a bay leaf and soup stocky to nearly cover and simmer with the lid on or in the oven 2 or 3 hours. Take it up, either make sauce in the same or add some Spanish sauce, (No. 784) and a little wine, strain, skim off the fat and serve in the dish with the meat carefully sliced across the larding and garnish with a few shapes stamped out of cooked vegetables and warmed in sauce. Small larding is necessary to make this a desirable dish ; the slices of meat should show spots no larger than French peas. 751— Epigramme of Lamb a T Alle- mande. ^ It is lamb stew with German dump- lings, Ailemande signifying Gernian. The sauce is light yellow, the dumplings raised with yeast and strained separ- ately. Chop the breast of lamb into strips, then into pieces of 3 or 4 ribs, wash, stew with a few cut vegetables and season. Take out the meat when done — which will be in less than an hour if young lamb, strain the liquor, add a thickening of flour and 2 yolks. Let the yolks be added after the tlour has boiled up in it and do not let boil again. Throw in a little minced j)arsley and pour tne sauce over the pieces of meat. Serve one piece of lamb with sauce ana a dumpling at one end. 752- German Dumplings without Lggs or Powder. Leave out a piece of roll dough from the breakfast breads and keep ic cool. About 2 hours before dinner make it out in round balls, set them in steamers, taking care not to cover all the holes, grease the tops to prevent drying, let rise an hour, steam about fifteen minutes. Serve as pot pie dumplings or in such dishes as the preceding, or with sweet sauce or fruit or butter and sugar to take the place of pudding. 753— Queen Fritters Beignets Souffles. I cup water— >^ pint full measure. 2 ounces butter or lard — large egg size. I round cup flour — 4 ounces. 5 eggs. Set the water on to boil in a saucepan and the butter (or lard) in ic. Siir in the fl' ur all at once and work the paste thus made with a spoon till smrcth and well cooked . Take it from the fire and work in the eggs one at a time, beating in one well before adding another, and when all are in beat the mixture thoroughly against the side of the saucepan. Alake some lard hot. It will take half a sauce- panful. Drop pieces of the batter about as large as eggs and watch them swell and expand in the hot lard and become hollow and light. Only four or five at a time can be fried becauce they need plenty of room. If dropped small, say, not m.ueh larger than a walnut, the above will make 25 fritters. They show their remarkable lightness better, however, when made larger. 754— Sauce Sabayon. Boil together i cup su-jar and 54 cup water and thicken with cornstarch. Beat 2 or 3 yolks in a bowl with 4 table- spoons of wine and 2 of sugar; when it is frothy with beatuig pour the thickened sauce to it, whisk again and serve as sauce to fritters and puddings. Other flavorings can be used, rum is frequently employed or brandy when for jjlum pud- ding. The golden sauce No. 743 is nearly the same thing if whibked to a foam, and does not require liquor or wine — which suits w fein[)erance house like this we are writing of. Dinner. July 25. Soup — Puree of white beans or, potage a la conde (6 qts 30 cents). Sliced tomato and cucumber (10 cents). Salmon au gratin, tartar sauce (3 lbs net @iS, breading and bauce 53 cents). Potatoes, mareschale. Boiled ham with greens (7 orders, i lb ham 15, with greens 20 cents). Roast beef (2 ribs 3 lbs 36 cents). Veal with dressing (i^ ibs 20 cents). 89 COOKING lOR PROFIT. Entrecote of pork, Dauphinoise (3 lbs net 40, with dressing 45). Kromeskits a la Russe (8 orders 16 cents). Green peas 15, string beans 5, rice with cream 6, tomatoes 8, potatoes 12 (46 cents). Boiled farina pudding, lemon sauce (3 pts 12, with sauce 18 cents). Coffee ice cream (i qt cream, sugar, coffee; 2 qts frozen 35 cents). Cake assorted (20 cents). Nuts, raisins, cheese, pickles, condi- ments (35 cents). Milk, cream, coffee, tea, bread, butter (55 cents). Total $4 39: 35 persons; 12^ cents a plate. 755 — Puree of White Beans or, Potage a la Conde. It is bean soup with milk- added— a cream of beans. Take : 4 cups beans. I large onion, carrot, turnip

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