Roast Bullock's Heart
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 28. The excerpt below is the record exactly as published.
pepper, salt, and spices to taste. Let the sauce boil, then strain it, add the olives, and serve when quite hot, with the fillets in a circle round them. 135. Grenadins of Beef—Ingredients—Rump steak, lard, bacon fat, rich stock or gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump steak in slices a little more than half an inch thick, trim them all tothe same size in the shape of cutlets, and lard them thickly on ore side with fine lardoons of bacon fat. Lay them out, the larded size uppermost, into a flat pan, and put into it as much highly-flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan, and place it in the oven to braise gently for an hour Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color ; theyare then ready. Take equal quantities of carrots and turnips, cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter ina saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, salt, and a little grated nutmeg, Put allthe vege- tables into this sauce, of which there should be just enough to hold them together ; toss them gently in it until quite hot. Dress them in the middle of a dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve. 136. Beefsteak Pie—Ingredients—Forcemeat, 2 oz. of fat bacon, 2 oz. of bread-crumbs, parsley, thyme, a small onion,’mushrooms, seasoning for forcemeat, salt, pepper and nutmeg, 2 eggs, a tender rumpsteak, shallot, gravy. Make some forcemeat with two ounces of fat bacon, twoounces of bread-crumbs, a little chopped parsley, thyme, a small onion and some mushrooms; add seasoning of salt, pepper and nutmeg, pound in mortar, moistening with the yolks of two eggs. Take a tender rump steak or the under cut ofa sirloin of beef, cut it in thin slices, season with salt, pepper, and a little shallot. Roll eac': slice like a sausage with some forcemeat inside, border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce. Cover with puff paste ; Meats. ) 55 bake in a moderate oven. Make a hole in the top, and add some reduced gravy. % 137. Fillets of Beef (a la Chateaubriand)—Ingredients— A piece of sirloin of beef, pepper, salt, oil. Take a piece of the undercut of the sirloin of beef, trim off the fat neatly, and the skin next to it; cut*it across the grain into slices one and one half inches thick, sprinkle them with pepper, dip them in oil, and broil over a clear fire, sprinkle with salt, and serve very hot in a dish garnished with potatoes sautées au beurre. 138. Roast Sirloim—lIngredients—Beef, flour, salt and cup of water. After the meat has been in the oven one hour, remove dripping, dredge a little flour, sprinkle a little salt, and pour a cupful of water over it, place back in oven and cook for about another hour. Serve with horse radish. 139. Roast Beefand Brown gravy —Ingredients—Beef, pepper, salt, 2 tablespoonfuls of flour, onion, bay leaf. It is not everyone who, in preparing roast beef, manages to have the gravy quite right. It is either fat, thick, or too pale. Table Talk gives the following directions: First of all, the meat must be properly roasted or rather baked. Wipe the fat side with a damp cloth, put it in the pan, dust with pepper, put a teaspoonful of salt in the corner of the pan, add a half cup of hot water, and put it at once into a very hot oven. Bake fifteen minutes to every pound, have the oven very hot for the first half hour, and slightly cooler towards the last. Do not add any more water, but baste the meat every ten minutes with the fat that melts from the meat and falis to the bottom of the pan. When the meat is done remove it from the pan ; pour off all the fat but about two tablespoonfuls, being very careful to retain all the osmazone, the brown substance in the bottom of the pan. Add to the pan two rounding tablespoon- fuls of flour, stir over the fire until the flour is a dark brown without scorching. Add quickly, all at once, one and a half cups (three gills) of warm water, stir continually until boiling, taste to see if salt enough ; if not, season, add a slice of onion, a bay leaf, and simmer gently two minutes. Strain through a gravy Strainer and serve. If the directions are carefully followed, the gravy will be a nut brown, and entirely free from grease. 56 Tur Dominion Coox Book. 140. Boiled Beef, _ Just wash off salt, place in saucepan of boiling water, as soon as it begins to boil skim, now draw to back of stove and let it simmer gently until done. Time allowed, one hour after it boils for each four pounds of meat. 141, Beef (Cold Meat Cookery)—Ingredients—About 2 Ibs. of cold roast beef, 1 large onion, 1 large carrot, I, turnip, 1 bunch of savory herbs, salt and pepper to taste, 14 pint of gravy, a crust of mashed potatoes. Cut the beef into slices allowing a little fat, put a layer of — this at bottom of pie dish, slice vegetables and sprinkle a layer of them upon the meat; pound the herbs, strew a little over the meat with pepper and salt and proceed in this manner, until the ingredients are used ; pour in gravy ; cover with crust of mashed potatoes. Nore.-—Parboil vegetables before adding them to meat, and the liquor in which they are boiled can be used in the place of gravy if there is none at hand. 142. Bubbie and Squeak (Cold Meat Cookery)—Ingie- dients—A few thin slices of cold boiled beef, a little butter, small cabbage, 1 sliced onion, pepper and salt to taste. Fry the beef gently in the butter, place them on a flat dish, and cover with fried greens. Savoys can be used. Boil until tender, press in cullender, mince and then put in frying pan with butter and sliced onion and a little salt and pepper. 143. Beef Collops - Ingredients—2¥4 lbs. of rump steak, Y Ib.. of butter, I pint of gravy or water, salt and pepper, shallot minced finely, 1 pickled walnut, a teaspoonful of capers. : Cut thin slices of steak and divide into pieces about two inches long and dredge with flour ; put butter into frying pan and when quite hot add the meat and pour upon them the- - gravy or water ; allow them to fry for three minutes, add a little more butter, put in seasoning and other ingredients and allow the whole to simmer for ten minutes. Serve on hot dish. 144. Beef Sausages—lIngredients—To every Ib. of suet allow 2 lbs. of lean beef, seasoning to taste, a little mixed spice. Chop the suet finely, taking care that there is no skin with it, add pepper, salt and spices; mix well together, form into flat cakes and fry brown. Mes Meats. ise 145. Roast Bulicck’s Neart—Ingredients—1 bullock’s heart, % Ib. suet, 6 oz. of bread crumbs, ¥/ pint of milk, 1 tablespoonful of chopped parsley, 1 desertspoonful of chopped mixed herbs, 4 Ib. of dripping or butter, I pint of gravy or beef-tea. For the sauce—1 small onion, a dessertspoonful of flour, salt and pepper, butter the size of an egg, a large spoonful of mushroom catchup
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