Pressed Flank of Beef

Ingredients

• Get any amount you may desire
• Add salt
• Add pepper
• small piece of bay leaf not larger than the thumb nail

Method

1. 1

   Cover the beef with boiling water in a kettle.

2. 2

   Add salt, pepper, bay leaf, and any bones from steak or roast.

3. 3

   Cook until the meat is in shreds.

4. 4

   Arrange meat in a shallow dish and pour the liquor over it.

5. 5

   Cover and press with weight.

6. 6

   Serve cold, cut very thin.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 42. The excerpt below is the record exactly as published.

and pepper. Strain, if there are lumps in it, and put in gravy-boat and send to table. The best gravy for roast beef is on the dish after the carving. To Cakve a Roast of Beef. — Have a very sharp knife, and always cut across the grain if you wish the meat to be tender. Yorkshire Timbales. 2 cups milk. 2 eggs. 2 cups flour. i/i; teaspoon salt. Place flouv in mixing-bowl and make a well in the 92 SCIENTIFIC COOKING. center; put m the salt and eggs, and add milk slowly;, beat the flour all in smooth and add remaining milk and beat thoroughly. Pour into well-greased muffin- pans, cook for thirty-five or forty minutes, and baste with some of the fat from roast after they are well risen. Serve with the roast. The old Romans served this with their roast of beef under the name of "An- sonia cakes," which I found in Kurwen's "Host and Guest." Larded Fillet of Beef. The long fillet of beef is found under the loin of the beef, and the short fillet under the rump. When the long fillet is removed there are no porterhouse steaks, and for this reason it is more expensive than the short. To prepare, you remove all fat, veins and tendons. Skewer into shape, and lard upper side with the grain of the meat. Place on rack in pan, and sprinkle with salt and pepper, and dredge lightly with flour. Place a few pieces of salt pork from the larding in bottom of pan. Bake thirty minutes in hot oven, basting sev- eral times. Remove to hot platter, take out skewers, and garnish with parsley and small red radishes or watercress, with yolks of eggs sprinkled over them by pressing the e^g through a potato ricer. Fillet of Beef with Vegetables. Sear your fillet on the top of range with two-thirds cup of butter in a frying-pan. When the butter is quite hot, put in the fillet and turn frequently until every side is nicely browned, then turn occasionally until done, which will require about thirty minutes. Remove to a hot serving-dish and garnish with a cupful each of cooked peas, carrots and sweet-peppers (red BEEF. 93:. and green) ; cut into fancy shapes, well seasoned, and serve with — Brown Mushroom Sauce. — Use one-third cup of the fat from the pan in which the meat was cooked, and brown four level tablespoons of flour in it. Add one cup brown soup stock, one-third cup of liquor from the mushrooms, one cup of the caps cut into slices, and sauted in butter about five minutes. Turn mushrooms in sauce and serve in gravy-boat with the fillet. Pot Roast of Beef. Five or six pounds from the round of beef. Place some pieces of suet in bottom of deep pot, and try out the fat. Wipe off the beef and brown the roast on all sides. When nicely browned add three cups of hot water and place on stove where it will cook slowly. Sprinkle with salt and pepper, cover closely, and cook for two and a half or three hours. Good warm or cold. Pressed Flank of Beef. Get any amount you may desire; wipe and cut off any superfluous fat. Place in kettle and cover with boiling water. Add salt, pepper, small piece of bay leaf not larger than the thumb nail

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