Boudinettes de Boeuf

Ingredients

• Pass three-quarters of a pound of steak.
• one ounce of butter.
• one gill of water.
• two and a half ounces of fine flour.

Method

1. 1

   Pass steak through a mincing machine, rub through a sieve.

2. 2

   Make a panada with butter, water, flour, and salt.

3. 3

   Boil mixture, pound meat and panada with melted butter and eggs.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 26. The excerpt below is the record exactly as published.

one ounce of butter ; fry covered down for fifteen minutes. Pour round three-quarters of a pint of brown stock, cover with a buttered paper, put on the lid, and braise for one hour. Remove the grenadins, brown them either in the oven or with a salamander, brush over with glaze. Dish them on a ring of mashed potato ; fill in the centre with green peas, French beans, etc. Strain the gravy round. Fillets of beef may be cooked in the same way. Beef Olives. o Beef steak Bread crumbs .. Suet Parsley Thyme Lemon rind Egg or milk ^ Pepper and salt Butter Stock (brown) . . . Flour Catsup 1 lb. cut into strips I in. thick, 2 ins. wide, and 4 ins. long. 2 oz. I oz. (chopped). I dessertspoonful (chopped). ^ teaspoonful. a little grated, to bind, to taste. I oz. I pint (warm). I dessertspoonful. Flatten the pieces of meat with the cutlet-bat, spread a portion of the forcemeat on each piece, roll up, and tie with string". Melt the butter in a stewpan; when quite hot put in the olives, fry them a nice brown. Pour over them the stock. Let them simmer g'ently for one hour and a half. Thicken with the flour, add catsup and seasoning. Serve round a pyramid of mashed potatoes, with the gravy poured round. 65 Mock Pigeons. Fillet of veal (cut into strips half an inch thick, two inches wide, and four inches long)... Sausage meat Butter Brown stock (warm) Flour Parsley, thyme, marjoram Lemon rind Pepper and salt. ii lbs. 41b. I pint. I dessertspoonful, a small bunch, a small piece. Prepare in the same way as beef olives, using the sausage meat in the place of forcemeat. Brown in the butter ; add the herbs, lemon rind, and stock ; simmer gently for one hour and a half. Take out the meat, keep it hot. Strain the stock, thicken it with the flour, season. Dish as Beef Olives." Ragout of Ox Kidney, with Rose Border. Ox kidney i lb. (sliced). Shallots 2 (sliced). Chutney i dessertspoonful. Worcester sauce i teaspoonful. Brown stock ^ pint (warm). Tomato pulp ^ pint. Or Tomatoes 2 (sliced). Butter oz. Pepper and salt to taste. Herbs (parsley, thyme, marjoram) a bunch. Flour I dessertspoonful. Potatoes 2 lbs. (mashed and passed through a sieve). Flour the kidney, melt the butter in a stewpan, and when quite hot, put in the kidney and shallot, and fry till brown. Add the stock, tomato pulp, chutney, sauce and herbs. Simmer gently for two hours. Thicken with the flour. Season with pepper and salt. E 66 Dish the kidney in a border of ^*rose potatoes," garnish with croutons of fried bread (p. 71), and, if possible, sUced raw tomato. Rose Potatoes. Pass two pounds mashed potatoes through a sieve. Re-heat, add milk or cream to moisten, a tablespoonful of white sauce, and salt to taste. Put the mixture into a bag with a rose pipe, and force out in a circle. If preferred, the potatoes can be arranged simply in a wall. Fritot de Mouton a la Soubise. Cut out some small rounds of cold mutton, spread half the number of rounds with the Soubise mixture, and place on top the remaining rounds. Egg and crumb them carefully, and fry them in hot fat a nice brown. Dish them on a circle of mashed potato with a turnip puree, and pour round some good brown gravy. Soubise Sauce. Blanch half a pound of onions, and then boil until quite tender, and chop finely. Make a sauce with one gill of milk, one ounce of butter, and one and a quarter ounces of flour. Boil well, add the onions, and let the mixture get quite cold. Turnip Puree. Boil three or four turnips, press away all the water and mash them, and make them quite hot ; add a tablespoonful of flour, and a little cream and seasoning. Fill the centre of the ring of potato with this puree ; cover over with two whites of egg beaten up stiffly, and brown in the oven. Chaudfroid de Filets de Boeuf a la Raifort. Take some slices of cold roast beef cut very thinly, three or four inches long and two and a half inches wide. Have ready some Sauce Raifort" (p. 67). Place a little of the sauce on each slice of meat and 67 roll up loosely ; and, if liked, mask each roll with Chaudfroid sauce (p. 172). Dish them in a circle leaning- against a bed of salad, which has been dressed with oil and vinegar. Garnish with grated horse-radish, aspic jelly, and tomato. Sauce Raifort. Take one gill of cream and whip it stiffly ; mix with a small portion of this cream the following ingredients : Half teaspoonful each of English and French mustard, a pinch of castor sugar, a little French vinegar, salt to taste. Add this to the whipped cream and stir in lightly about two tablespoonfuls of liquid aspic jelly, and from three to four tablespoonfuls of grated horse-radish. Boudinettes de Boeuf. Pass three-quarters of a pound of steak through a mincing machine four times, then rub it through a wire sieve to remove any skin. Make a panada with one ounce of butter, one gill of water, and two and a half ounces of fine flour,

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