Conserves of Beef

Ingredients

• the tough ends of beefsteak or the unattractive remnants of roast beef
• enough gravy or stock to cover it well
• salt
• pepper
• a little catsup or Worcestershire sauce

Method

1. 1

   Put the beef through a meat grinder or chop very fine.

2. 2

   Place in a saucepan with enough gravy or stock to cover.

3. 3

   Season highly with salt, pepper, and catsup or Worcestershire sauce.

4. 4

   Cook slowly for two or three hours.

5. 5

   Pour into a bowl and when cool, set in the ice-box.

6. 6

   When cold, slice and garnish with hard boiled eggs.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 26. The excerpt below is the record exactly as published.

conserves of beef." — ^Shakespeare ("Taming of the Shrew"). PUT through a meat grinder, or chop very fine, the tough ends of beefsteak or the unattractive rem- nants of roast beef. Place in a sauce- pan with enough gravy or stock to cover it well, or, lacking these, any meat extract ; season highly with salt and pep- per, a little catsup or Worcestershire sauce, and cook slowly for two or three hours. Pour into a bowl or porcelain dish and when cool set in the ice-box. When cold, slice. Garnish with hard boiled eggs. 94 MAY 29TH «^ 'Would he have a cup of co£fee, or would he prefer sherbet? Sherbet! ... He had, how- ever, an idea that sherbet should be drunk sitting cross-legged, and as he was not quite up to this, he ordered the cofFee." — ^Anthony Trollope ("The Warden"). UPON four teaspoonfuls of good tea, Ceylon or English Break- fast rather than Oolong, pour one quart of boiling water. Cover it closely and allow it to stand five min- utes, then strain and set in a cool place. When the tea is cold put a large piece of ice in the punch-bowl, also a cupful and a half of granulated sugar, and six tablespoonfuls of strained lemon- juice. Add the tea and, just as you serve, a pint of ApoUinaris, or carbonated water. MAY 30TH "Some arrowroot of a very superior quality was speedily despatched." — Jane Axjsten (* Emma"). ARROWROOT is not only ex- cellent for gruels and blanc- manges, but the most delicate thickening for soups. A good broth is made by stirring two teaspoonfuls of arrowroot into a little cold water imtil 95 smooth, then adding it to strong con- somme. It improves the flavor and increases the nutritious quality of the soup. MAY 31ST "That I may reach that happy time The kindly gods I pray, For are not ducks and peas in prime Upon the last of May?" —Thackeray ("Poems"). HALF roast a duck; put it into a stew-pan with a pint of beef gravy, a couple of leaves of sage and a leaf of mint cut small, pepper

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