Broiled Beef
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 392. The excerpt below is the record exactly as published.
Broiled Beef, — Peel four or five potatoes, then cut round them as though paring an apple, season with salt and pepper and dip the strips thus made mto a thin batter and fry in hot fat a nice brown. Cut neat slices from a cold roast of beef, season well, dip in melted butter, broil quickly and serve on hot platter with the prepared potato over them. Or broil the beef as above, and lay in hot dish on a tablespoon melted butter, sprinkle with mushroom powde/, and garnish with border Saratoga potatoes. For Broilea Beef with Oyster Sauce, put two dozen oysters in stewpan, with their liquor Btrained ; add three cloves, blade of mace, two tablespoons butter, half teaspoon flour, and seasoning of pepper and salt ; simmer gently five minutes. Have ready in the center oldish round walls of mashed potatoes, browned ; into the middle pour the oyster sauce, quite hot, and round the potatoes place layers of slices of cold^oast beef, which should be previously broiled over a nice clear fire. Stewed Beef. — Peel and cut two' large onions into thin slices, put in stewpan with two tablespoons butter, set over slow fire ana stir until brown, but not in the least burnt, add teaspoon browned flour, mix smoothly, moisten with a half pint broth, or water with a small piece of glaze, and add three saltspoons salt, or less if broth was salted, two of sugar and one of pepper. Put in thin slices of cold lean beef, set on back of stove five minutes to heat through and serve on very hot dish garnished with fried potatoes or croutons. The onions may be omitted and a tablespoon Chili sauce added ; or for an Irish Stew add sliced potatoes with the onions, omitting the sauce. Or for any of the stews flavor to taste with spoonful tarra- gon or plain vinegar, or a teaspoon mushroom powder, or pinch of curry, or a few sweet herbs. Boston Hash, — Take equal parts cold corned beef and any kind cold poultry chopped fine. To one pint of each add raw yolks of two eggs, tablespoon butter, quart potatoes, peeled and mashed, an onion peeled and grated, and enough hot water or gravy of any kind to moisten ; season with salt and cayenne, stir in the well-beaten whites, and put the hash in a buttered pudding dish and bake in quick oven half an hour ; serve hot in dish in which it was baked. COLD MEATS. 459 For Frie^ Hash, take a pint each chopped meat and potato : chop an onion fine and brown it in two tablespoons butter in hot frying- pan, add a gill of stock and when this is hot put in the chopped meat and potato ; season with pepper
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