Boiled Flank ft la Philip

Ingredients

• about 2 pounds of the inside flank
• 1 even tablespoonful seasoning salt
• 2 ounces parboiled bacon
• 1 ounce larding pork
• 2 ounces fine-cut suet
• 1 onion cut in half
• 2 whole small carrots
• 6 whole peppers
• 1/2 pint boiling meat broth
• 1 tablespoonful cornstarch
• 1/2 cup cold water
• juice of 1/2 lemon
• 1/2 teaspoonful sugar
• 1/2 teaspoonful pepper
• 1 tablespoonful fine-chopped parsley
• 1/2 teaspoonful beef extract

Method

1. 1

   Wipe the flank with a clean cloth, season both sides with salt.

2. 2

   Cut bacon into thin slices, remove rind, lay over flank, roll up, and tie.

3. 3

   Fry larding pork and suet until light brown, add meat, turn often, cook until light brown.

4. 4

   Add onion, carrots, peppers, and garlic, cook briefly.

5. 5

   Add broth, cover, and cook gently for 2 hours, turning meat twice.

6. 6

   Remove meat, strain gravy, mix cornstarch with water, add to gravy, stir, cook briefly.

7. 7

   Add lemon juice, sugar, pepper, parsley, beef extract, and carrots.

8. 8

   Serve with sauce.

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 169. The excerpt below is the record exactly as published.

Boiled Flank ft 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 b|hoon into thin slices, remove the rind, lay the slices over the flank, roll BEEF. 258 up, and tie with a string on each end and in the center. Cat 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, Yt clove of bruised garlic, cook and stir for a few minutes longer; then add V^ 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 sufficient broth or boiling water to make a creamy sauce, then strain into a saucepan, add the juice of Vf lemon, Y^ teaspoonful sugar, Ya teaspoonf ul pepper, 1 tablespoon- f ul 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 nadles boiled in salted water, boiled rice, or potato dumplings may be served with it. This is sufficient for a family of 6, and will cost about 30 cents. Flank i 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 Y« cupful fine-chopped mushrooms, 1 even teaspoon- ful seasoning salt, cook a few minutes longer ; when cold spread this over the meat, roll up, and tie at each end and in the center with a airing. 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 Yt hour; add 1 cup of sour cream, cook lYt hour longer, or until done. When ready to serve, lay the meat on 264 MEATS. a hot dish, take off the strings, remove the fat from the gravy, mix 1 teaspoonf al cornstarch with a little cold water, add it to the gravy, cook a few minutes (if too thick add some broth or boiling water), strain, pour a few spoonfuls over the meat, and serve the remaining sauce in a sauce bowl. Mashed potatoes and beans i la cr^me go good with this dish, or boiled rice. Flank i la Bremoise. — Procure a nice piece of flank weigh- ing about 2 pounds, season it with 1 even tablespoonful seasoning salt, roll up, and tie at each end and in the center with a string. Place a saucepan with 2 ounces fine-cut suet over the fire, fry until light brown ; put in the meat, turn often, and cook till light brown ; then add 1 cup of broth, y^ cup vinegar, 2 fine-cut onions, 4 whole cloves, 1 bay leaf, 1 blade of mace, 10 whole peppers, 1 tablespoon- ful of sugar, cover and cook slowly 2 hours (if the liquid boils away add a little more broth and vinegar). When done lay the meat on a warm dish, remove the fat from the gravy, mix 1 tablespoonful of cornstarch with 1 gill of cold water, add it to the sauce, stir, and cook 3 minutes (if too thick add more broth or water) ; then strain, add Ys tablespoonful of butter to the gravy ; taste, if necessary ; add a little more salt, vinegar, and sugar (the sauce should have a sweet sour taste). When ready to serve pour a little sauce over the meat, and serve the remainder in a sauce bowl ; serve potato dumplings with this dish. Boiled Flank with Horseradish Sauce.— Take a nice piece of the lower flank of 1 Vs pound, roll up, and tie with a string ; place a soup kettle with some soup bones over the fire, cover with cold water ; as soon as it boils put in the flank, and Vs tablespoonful salt, 2 onions, 1 leek, 1 stalk of celery, a bouquet, and 1 carrot cut into pieces ; cover and cook slowly 27g hours. When ready to serve remove the meat from the saucepan to a hot dish, take off the strings, and serve with horseradish sauce. Strain the broth, add some boiled rice or barley, cook a few minutes, and serve as a soup. Send plain boiled potatoes to the table with it. i BBEP. 267 meat Send horseradish sauce to table with it. Corned beef may also be served with cauliflower (see Caulifloweb). Corned Beef and Cabbage. — The corned beef is boiled as in foregoing number. Bemove the outside leaves of a nice head of cabbage, cut it into 4 pieces, place it in a saucepan of boiling water, add 1 tablespoonf ul sugar, and boil 1 hour ; drain in a colander, and return the cabbage to the saucepan, cover with corned-beef liquor, and boil till tender, which will take Vs hour. When the meat is ready to serve, remove to a heated dish ; drain cabbage in colander, and serve in separate dish with the meat. Beef Bouladen, No. 1. — Take iVs pound of beef from the upper round, cut it into 4 thin slices Ys of an inch thick, 7 inches long, 6 inches wide, season with Y^ tablespoonf ul salt, Yi teaspoonf ul pepper. Chop fine 4 ounces lean beef and 4 ounces fresh lean pork ; soak 2 slices bread in cold water 10 minutes, inclose it in a towel and press oat all the water, then measure it ; there should be 1 cup. Melt 1 onnce butter in a saucepan, add 1 heaping tablespoonf ul fine-chopped onion, cook 6 minutes without browning ; add the bread, stir and cook 3 minutes; then remove. When cold mix it with the fine- chopped meat, season with 1 teaspoonf ul salt, Yt teaspoonf ul peppier, and Yi teaspoonf ul nutmeg; divide this forcemeat into 4 equal parts, place on each piece 1 portion of the forcemeat, spread it evenly over, then roll up lengthwise, tie 3 strings around each, and roll in flour. Place a wide saucepan with 4 ounces fine-cut suet over the fire, and fry till crisp ; then put in the rouladen, turn fre- quently, and fry till they become a nice brown all around ; then add 1 cupful soup stock or boiling water, also 1 fine-chopped onion, a few slices of carrots, cover and cook slowly lYs hour. When done, put the rouladen on a warm dish, remove the strings, also the fat from the gravy ; mix Ys tablespoonf ul cornstarch

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