Raw Beef Sandwiches

Ingredients

• a lean fresh steak
• 1 gill of water
• 3 gill of cream
• Seasoning, if allowed

Method

1. 1

   Scrape the pulp from a lean fresh steak by laying it flat on a plate.

2. 2

   Use a sharp knife, and scrape from you, leaving nothing behind but the skin.

3. 3

   Dissolve the Gelatine in the water, and when cool mix in the cream, then the meat, which should be prepared the last thing.

4. 4

   Pour out on a flat dish to get quite cold, then either stamp it out in rounds and place between thin slices of bread and butter the same size and shape, or cut it in dice and make the sandwiches in the usual way.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 33. The excerpt below is the record exactly as published.

RAW BEEF SANDWICHES {A new mode) Scrape the pulp from a lean fresh steak by laying it flat on a plate. Use a sharp knife, and scrape from you, leaving nothing behind but the skin. Dissolve the Gelatine in the water, and when cooi mix in the cream, then the meat, which should be prepared the last thing. About two or three ounces will be wanted Pour out on a flat dish to get quite cold, then either stamp it out in rounds and place between thin slices of bread and butter the same size and shape, or cut it in dice and make the sandwiches in the usual way. 1 q O% COX'S INSTANT 167 POWDERED GELATINE A beef steak (about 2 or 3 Ozs.) 1 gill of water Seasoning, if alloweé 3 gill of cream Note.—In extreme illness this mode is not'suitable, but convalescents will find it very acceptable. A few drops of essence of cloves or cinnamon improve the flavour. A VERY USEFUL STOCK The meat should be fresh and lean, and cut small, Put it into a jar with the water and salt, and cook it over the fire in a saucepan of water for 5 or 6 hours. Or it may be cooked in a slow oven for a more savoury stock. The Gelatine should be added to the ‘stock a few minutes before it is done. Strain through a fine sieve, pressing the meat well ; then leave to cool; remove any fat from the surface, and reheat as required. 1 o2. 168 COX'S INSTANT POWDERED GELATINE 1 1b. gravy beef 8 pints cold water 1 lb. mutton 1 teaspoonful sait Note.—-Skim as needed, and in warm weather use rather more Gelatine and make meet half this quantity. This is available for a number of purposes. added in the form of peppercorns or Extra seasoning can cloves ; or essence of cloves, just a few drops. It ibe be flavoured with wine and served cold. Again, it may be converted into a very nourishing soup by adding a little cream or a beaten egg to a gill, and reheating, not reboiling. TASTY FISH SAUCE Add the Gelatine to the strained stock (made from the bones and trimmings of any white fish), then dissolve it, and add the milk heated with the butter or cream. The egg should Page 61 4 ox. * OOX’S INSTAN? 169 i70 ios. butter or one tablespoon- ful of cream Beasoning as described be beaten and strained and the hot mixture added by degrees, and well beaten. Salt and pepper if allowed, and a drop or two of lemon extract with a few drops of anchovy essence complete the sauce. A slice of onion or a sprig of parsley may be simmered in the stock for further flavour if desired. Note.—Reheat carefully after adding the egg. Useful to serve with fish, or to reheat cold fish. For a better sauce, use one egg to a gill of the mixed stock and milk. i Ib. of meat (beef, mutton, veal, alone or mixed with poultry cuttings) 1 oz. vermicelli 3 pints cold water Seasoning, if allowed

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