Breslau of Beef

Ingredients

• sufficient rare roast beef to measure I pt.
• ^ a cupful of stale bread crumbs
• 2 tablespoonfuls of chopped parsley
• J^ of a teaspoonful of thyme
• 3 tablespoonfuls of butter
• i cupful of stock or gravy
• 3 well-beaten eggs

Method

1. 1

   Mix beef, bread crumbs, parsley, thyme, salt, pepper, melted butter, stock, and eggs.

2. 2

   Fill buttered molds and cook in a pan of hot water in a moderate oven for about 25 minutes.

3. 3

   Serve with brown sauce.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 38. The excerpt below is the record exactly as published.

Breslau of Beef. Chop up sufficient rare roast beef to meas- ure I pt. Put it in a bowl and add ^ a cupful of stale bread crumbs, 2 tablespoon- fuls of chopped parsley, J^ of a teaspoonful of thyme, salt and pepper to taste, 3 tablespoon- fuls of butter, melted, i cupful of stock or gravy and 3 well-beaten eggs. Mix well and fill into buttered molds or custard cups. Set these in a pan of hot water and cook in a moderate oven until the centres are firm, about 25 minutes. Serve with a brown sauce to which is added i teaspoonful of Worcestershire sauce and i teaspoonful of 143 November* walnut catsup. — From ** Table Talk," Phila- delphia. 27.— Turkish Pilaf. One cup of stewed and strained tomatoes, i cup of stock, seasoned highly with salt and pepper and minced onion. When boiling, add I cup of well-washed rice ; stir lightly with a fork until the liquor is absorbed ; then add ^ a cupful of butter. Set on the back of the stove and add i cup of cooked meat cut into yi inch pieces and shredded very fine. Steam 20 minutes. Remove the cover ; stir lightly ; cover with a towel and let the steam escape. — Mrs. M. J. Lincoln. 28. — Veal Hamburg. From I yi lbs. of lean veal trim off all skin and fat and put through the meat chopper. In a saucepan melt i tablespoonful of butter and brown in it i heaping tablespoonful of chopped onion ; then add i pt. of good stock ; season to taste and simmer 5 minutes. In a frying-pan melt i tablespoonful of butter and when hot add the chopped raw meat. Stir until the butter is absorbed and the meat 144 November* begins to color ; then strain over it the stock in the saucepan ; cover and drawback where it will simmer for 20 minutes, stirring occa- sionally. Open a can of green peas ; wash them and let them stand in cold water for a few moments ; place in a clean saucepan with I leaspoonful of butter, salt and pepper to taste, and heat over hot water or a gentle fire. When the meat has absorbed the liquor turn it into the centre of a hot platter ; sprinkle with a very little finely-chopped parsley and surround with peas. — From <* Table Talk," Philadelphia. 29. — Stewed Beef Liver. Cut I lb. of beef liver into inch pieces, wash and scald. Drain, place in a saucepan with I slice of onion, ^ a teaspoon ful of salt, ^ of a teaspoonful of pepper, i tablespoon- ful of walnut catsup and just enough boiling water to keep from burning. Cover closely and simmer until tender. Brown i table- spoonful of flour in i tablespoonful of butter ; add gradually the gravy from the liver and stir until smooth and thick. Turn over the liver ; add more seasoning if necessary and simmer for 5 minutes longer. Serve on a 145 November* platter, garnished with parsley and toast points.— From "Table Talk/* Philadelphia. 30. — Pannikins. Warm minced ham or tongue or veal in a thick cream sauce, and pile it in the centre of a platter. Heat and butter some earthen cups ; break an egg in each and bake until the egg is firm. Turn them out and arrange around the meat. — Mrs. M. J. Lincoln. DECEMBER, I. — Shrimp Omelet. Prepare the shrimp and stew in a little butter for 5 minutes. Make an omelet with 6 or 8 eggs and ]4 a cup of cream ; season with I spoonful of fine chopped parsley, salt and pepper. When done lay the shrimp on and fold over. Garnish with parsley. 2. — Turkey Hash. Mince i pt. of cold turkey ; add J^ cup of turkey stock. Heat it very hot in a sauce- pan. Lay a large spoonful on a round of toasted bread ; continue, until all is used. Put a sprig of parsley on the top of each one and serve. 3. — Tomato Fricassee. Cook together, J^ a can of tomatoes, a tablespoonful of butter and a high seasoning of pepper and salt. When the tomatoes are 147 December^ very soft, add a pinch of baking soda. When the foam passes off, add 3 beaten eggs ; stir and take from the fire as soon as they begin to thicken.— From *' Table Talk," Philadel- phia. 4. — Curried Salmon. Put in a saucepan a tablespoon ful of butter and a tablespoon ful of chopped onion and cook slowly together until the onion changes color. Add a tablespoonful of flour and a teaspoonful of curry powder ; mix with the butter ; then add ^ of z, pt. of milk. When smooth add more seasoning if liked ; draw to one side and simmer 10 minutes. Add i lb. of canned or boiled salmon freed from bones and skin and broken in good-sized pieces. Gently cook 15 minutes longer. — From ''Table Talk," Philadelphia. 5. — Oysters a la Reine. Broil the number of oysters required on a well greased broiler ; place them on a hot platter and cover with the following sauce: Rub 2 tablespoon fuls of butter

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