Grenadin of Beef

Ingredients

• some tender rump steak
• a small quantity of hot beef dripping
• some small thin bacon
• a teacupful of large haricot beans
• an onion
• a few pieces of celery
• two cloves

Method

1. 1

   Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, turning them only once while they are cooking.

2. 2

   Cut some small thin bacon, and roll it up; run a skewer through the bacon and cook in a hot oven.

3. 3

   Serve the grenadines round a pile of haricot beans with a roll of bacon between each.

4. 4

   Prepare the haricot beans as follows:— Put a teacupful of large haricot beans, which have been soaked for at least twelve hours, into a saucepan containing plenty of cold water; when the water boils add an onion, a few pieces of celery and two cloves tied together in a piece of muslin; draw the pan to the side of the stove and let the beans simmer gently for about three and a half hours, adding more water from time to time if necessary; it is advisable not to add any salt until the beans are cooked as they are less liable to burst.

5. 5

   When the beans are done, drain them on a cloth and after arranging them on a dish, cover them with parsley sauce.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 108. The excerpt below is the record exactly as published.

Grenadin of Beef. Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, turning themonly once while they are cooking. Cut some small thin^dH^f bacon, and roll it up; run a skewer through the^Jittflflron^md cook in a hot oven. Serve the grenadines round a pile t>f haricot beans with a roll of bacon between each. Prepare the haricot beans as fol- lows:— Put a teacupful of large haricot beans, which have 156 STANDARD COOKERY. been soaked for at least twelve hours, into a saucepan contain- ing plenty of cold water; when the water boils add an onion, a few pieces of celery and two cloves tied together in a piece of muslin; draw the pan to the side of the stove and let the beans simmer gently for about three and a half hours

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