Minced Beef

Ingredients

• 6 oz. best rump steak
• £ gill of cold water
• Pepper and salt
• 1 table - sp. bread- crumbs
• Sippets of toast

Method

1. 1

   Choose a juicy piece of beef, mince it or have it minced.

2. 2

   In a lined stewpan, combine minced beef, half the water, and seasoning.

3. 3

   Pound the meat until it loses its red appearance.

4. 4

   Add remaining water and simmer until tender.

5. 5

   Remove grease, add bread-crumbs 10 minutes before serving, and garnish with sippets of toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 857. The excerpt below is the record exactly as published.

table - sps. bread - crumbs. 1 egg. A little beef -tea or stock Seasoning. Wipe the meat, and remove all fat from it. Shred it down finely, or pass it through a mincing machine, and put it into a mortar with the bread-crumbs, egg, and seasoning, and pound well together. Add a little beef -tea or stock, but keep the mixture stiff enough to form into quenelles. When the mixture is well pounded, rub all through a fine wire sieve, using two iron spoons — one to rub through with, and the other to scrape underneath the sieve. Scrape underneath the sieve every now and then, as it gets clogged. Shape the mixture into que- nelles (see Recipe 1099), and lay them in a greased pan or tin, pour in very gently enough boiling water to come half-way up the quenelles, and cover with a round of greased paper. Poach slowly until they have lost their raw appearance and are firm to the touch. Lift out, and drain for a minute on a clean cloth. Then serve, either plain, with a piece of dry toast, or dish on a neat square of toast, and pour some hot beef-tea round them. Note. — Veal, chicken, or game quenelles may be made in the same way. - Time to poach, 10 to 12 minutes. Probable cost, 6 d. 2536. Fillets of Beef Sautes 6 oz. fillet steak. I 1 tomato. £ oz. butter. I Pepper and salt. Cut the steak into two neat pieces, trimming away the skin and untidy edges. Season with pepper and salt. Wipe the tomato, and with a sharp knife cut it in six or eight sections, removing the stalk. Melt the butter in a small frying-pan, and, when smoking hot, put in the fillets ; fry them a minute or two on each side until brown, then add the pieces of tomato. Cover the frying pan with a plate or lid, and let all cook slowly for 10 or 12 minutes. Serve the meat with the pieces of tomato round, and the gravy poured over it. Time to cook, 15 minutes. Probable cost, 8d. or 9 d. 2537. Minced Beef 6 oz. best rump steak. crumbs. £ gill of cold water. Pepper and salt. 1 table - sp. bread- Sippets of toast

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