Boiled Flank à la Philip

Ingredients

• Procure about 2 pounds of the inside flank
• 1 even tablespoonful seasoning salt
• 2 ounces parboiled bfKM>u
• 1 ounce larding pork
• 2 ounces fine-cut suet
• 1 onion cut in half
• 2 whole small carrots
• 6 whole peppers
• y^ clove of bruised garlic
• Y^ pint boiling meat broth

Method

1. 1

   Season the flank and lay bacon over it.

2. 2

   Roll and tie.

3. 3

   Fry larding pork and suet, then add the meat and brown.

4. 4

   Add onion, carrots, peppers, garlic, and broth.

5. 5

   Cover and cook for 2 hours.

6. 6

   Serve with creamy sauce made from gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 176. The excerpt below is the record exactly as published.

Boiled Flank & la Philip. — Procure about 2 pounds of the inside fiank, wipe it off with a clean cloth, season both sides with 1 even tablespoonful seasoning salt. Gut 2 ounces parboiled bfKM>u into thin slices, remove the rind, lay the slices over the flank, roll BEEP. 253 np, and tie with a string on each end and in the center. Cut 1 ounce larding pork into small pieces, put it in a saucepan over the fire with 2 ounces fine-cut suet, fry light brown ; then put in the meat, turn often, and let it cook until it becomes a light brown ; then add 1 onion cut in half, 2 whole small carrots, 6 whole pep- pers, a bouquet, y^ clove of bruised garlic, cook and stir for a few minutes longer; then add Y^ pint boiling meat broth or water, cover and cook gently about 2 hours till done, turning the meat twice. When ready to serve take the meat out, remove the strings, and lay it on a warm dish. Remove the fat from the gravy, mix 1 table- spoonful cornstarch with y, cup cold water, add it to the gravy, stir and cook for a few minutes ; add sufScient broth or boiling water to make a creamy sauce, then strain into a saucepan, add the juice of Yg lemon, y^ teaspoonful sugar, y^ teaspoonf al pepper, 1 tablespoon- f nl fine-chopped parsley, Ys teaspoonful beef extract, and the fine-cut boiled carrots ; pour a little of the sauce over the meat, and serve the remainder in a sauce bowl. Serve with macaroni and stewed tomatoes ; or it may be served with any kind of vegetables ; also nudles boiled in salted water, boiled rice, or potato dumplings may be served with it. This is sufScient for a family of 6, and will cost about 30 cents. Flank ft la Berlinoise.— Take a piece of flank weighing 2 pounds, rub it off with a clean damp cloth, season with 1 even table- spoonful seasoning salt Place a saucepan with 2 fine-chopped onions and 1 ounce of butter over the fire, cook 5 minutes without browning ; add Yt cupful fine-chopped mushrooms, 1 even teaspoon- ful seasoning salt, cook a few minutes longer; when cold spread this oyer the meafc, roll up, and tie at each end and in the center with a string. Set a saucepan with 2 ounces fine-cut suet over the fire, fry until the suet is fried out, then add 1 ounce butter, put in the meat, cook and turn till the meat becomes a light brown ; add 1 cup of broth, cover and cook Y, hour ; add 1 cup of sour cream, cook lYs honr longer, or until done. When ready to serve, lay the meat on 264 MEATa the butter and flour, stir and boil till gmooth ; season with pepper and salt, and pour over toast. Beef Kidney ft la Baden-Baden.—Split a beef kidney in half, remove the white fat and all stringy parts, cut the kidney in small Y^-inch-square pieces. Place a saucepan over the fire, add 2 ounces butter ; as soon as hot, put in the kidney, season with 1 eyen table- spoonful salt, 1 even teaspoonf ul pepper, stir and cook 5 minutes ; add 2 tablespoonfuls fine- cut mushrooms, the same of truffles, and Yt cupful sherry wine, coyer, and cook 6 minutes; mix the yolks of 2 eggs with Ys pint of rich sweet cream, add it to the kid- neys, stir and beat till nearly boiling, add a little Cayenne pepper, and serve on a warm dish. Garnish with fleurons, or serve on buttered toast (For fleurons, see my book Desserts and Salads, recipe 721.) Fried Tripe ft la Marinidre.— Wash lYt pound tripe, cut it into pieces 4 inches long and 2 inches wide, season with 1 even tablespoonf nl sialt, 1 even teaspoonful pepper. Place the tripe in a bowl, mix 1 pint vinegar with Yt pint water, pour it over; add 1 sliced onion, 3 cloves, 1 bay leaf, a blade of mace, and 12 whole peppers,

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