Escalloped Meat

Ingredients

• bits of cold roast or tender steak
• season with sage
• season with pepper
• season with salt
• prepare bread or crackers as for stuffing a turkey
• butter a dish
• cover the top with small pieces of butter

Method

1. 1

   Chop the meat fine and season.

2. 2

   Prepare stuffing with bread or crackers.

3. 3

   Butter a dish, layer stuffing and meat alternately until full, finish with dressing, cover with butter, and bake until brown.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.

ESCALLOPED MEAT. Take bits of cold roast or tender steak, chop fine, and season with sage, pepper and salt ; prepare bread or crackers as for stuffing a tur- key ; butter a dish (earthen baking dish is the best) ; cover the bottom 526 MEATS. of the dish with a layer of stuffing ; add a layer of meat ; alternate the stuffing and the meat until the dish is full ; finish with dressing ; cover the top with small pieces of butter, and bake a nice brown. This makes a very palatable dish, and is a nice way to use up stale bread and pieces of meat. STEAK SINOLAISE. Procure a thick steak off the round of beef or veal, wash it clean ; make three or four incisions, in which place small cloves or garlic (this may be omitted if disagreeable to the taste) ; sprinkle with salt, pepper, and one tablespoonful of vinegar ; let it stand half an hour ; have ready hot, a flat saucepan, large enough for the meat to lie in flat ; spread sweet lard on both sides of the steak ; sprinkle it thickly with flour and fry under cover (to preserve the odor), to a light brown color on both sides. Slice four silver-skin onions, chop fine a little parsley, thyme, sage, or other fine herbs, and place them on the meat ; add a clove, a spice or two and one or two leaves of laurer (sweet laurel). Cover the whole with cold water, put on the lid and let this stew simmer slowly over a slow fire until it forms a rich, thick gravy. Serve hot, with plain boiled rice, and you will have a dinner — a feast — fit for a prince or a peasant, at a small cost. ELEPHANT ON TOAST. Take cold meat and put it on the fire in the stew-pan with a little water. When tender, take it up and mince very fine ; then put it back and flavor with pepper and salt. Make some toast, butter each slice, and spread the mince over each piece, then pour the gravy over it. Serve very hot. FROGS AND TOMATOES. Put the frog legs in boiling water ; take them out and place them in cold water; prepare tomatoes as for a sauce; put in a frying-pan the frog-legs, with a piece of butter, and fry them gently. Serve the legs, nicely arranged in the tomato sauce. Garnish with toast, cut in lozenges. BROILED HAM. Cut large slices, remove most of the fat ; broil over a hot fire, turn- ing often until both sides are well done ; lay on a platter, spread with butter, and serve at once. " BOILED HAM. Wash the ham thoroughly and let it soak in plenty of water, mixed with one pint of yeast, over night ; boil fresh water, add one pint of yeast, and put in the ham to boil slowly. A wisp of new hay put into the bottom of the kettle mellows the taste, and keeps it from being burned. HAM. 527 BAKED HAM. As a ham for baking should be well soaked, let it remain in water for at least twelve hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in ; place in a moderately heated oven and bake for nearly four hours. Take off the crust and skin, and cover with raspings the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking a ham is by many persons considered far superior to boiling it, as it cuts fuller of gravy, and has a finer flavor, besides keeping good a much longer time. GLAZED HAM. Soak and boil a ham twenty minutes to the pound, and let it get almost cold in the water ; skin it neatly and coat with a paste made of a cup of cracker crumbs, one of milk, two beaten eggs, and seasoned with pepper. Set the ham in the oven until the glazing is browned moistening now and then with a few spoonfuls of cream. Wind frilled paper about the shank and garnish with pastry. HAM BALLS. Chop fine cold cooked ham ; add an egg for each person and a little flour ; beat together and make into balls ; fry brown in hot butter. HAM OMELET. Chop up fine one-half pound of cold boiled ham ; add to it four eggs, well beaten, with a little salt and pepper ; then place in a pan a small piece of butter, and then turn in the eggs and ham and brown. BAKED OR ROASTED HEART. Take an ox heart and wipe it dry, trim and clean it well ; fill the cav- ities with a stuffing made thus: Crumbs of bread (the quantity must depend upon the size of the heart), chopped suet or butter two ounces, parsley or sweet marjoram, or any herbs preferred, chopped ; lemon peel grated, pepper, salt and nutmeg, with the yolk of an egg ; mix and fill the cavities of the heart. Serve it with gravy, melted butter and cur- rant jelly. It may be either baked or roasted (as preferred), in this way, and will require a quarter of an hour for each pound weight. Some people do not like herbs or nutmeg for seasoning, but they can easily be left out. Or, cut into pieces lengthwise, the pieces not being thicker than one inch. Broil with a piece of fat or bacon for ten minutes ; serve with a little currant jelly and butter under the slices. 528 MEATS. Or, wash in several waters, cut into pieces lengthwise ; take a baking dish and lay some slices of potatoes at the bottom, then a few slices of bacon, then the pieces of meat, another layer of bacon ; season each layer to liking, and fill up the spaces with veal stuffing made into balls ; add water and bake an hour. . Kidney and heart may be mixed. Calfs heart may be dressed in the same way, or be stuffed with veal stuffing and baked upon potatoes. Small hearts, as of sheep, lambs, may be stuffed, inclosed in paste with a bit of fat bacon wrapped around them and baked. Cold heart may be baked the same as beef, the dressing being mixed with the gravy. LAMB CHOPS. Trim off the flap from a fine loin of lamb and cut into chops about three-quarters of an inch in thickness. Have ready a bright, clear fire ; lay the chops on the gridiron and broil them to a nice pale brown, turning them when required. Season with pepper

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