Russian Steaks

Ingredients

• 1 lb. of round steak
• salt
• pepper
• 1/2 lb. of butter
• 2 tablespoonsful of oil
• 1.5 tablespoons of flour
• 2 teaspoonsful of onion juice
• 1 teaspoonful of grated horse-radish
• 1/2 teaspoonful of mixed mustard
• 1.5 cups of stock
• 1/2 a cup of cream
• 1 teaspoonful of lemon-juice

Method

1. 1

   Chop round steak, season with salt and pepper.

2. 2

   Gradually add butter with a wooden spoon, roll into fat balls, place in hot frying pan.

3. 3

   Cook for 3 minutes on each side.

4. 4

   For sauce, mix oil, butter, flour, onion juice, horseradish, mustard, and stock, cook for 3 minutes.

5. 5

   Remove from fire, add cream and lemon juice.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 11. The excerpt below is the record exactly as published.

lbs. of round steak (or any good part of the beef). Remove the steak and brown 6 chopped onions in 3 33 34 Allied CooKery the same fat. Replace the steak in the casserole, add I small clove of garlic, salt, and pepper. Cover over with i or 2 slices of bread that have been spread with French mustard. Add i^ cups of water and cook, closely covered, slowly, 3 or 4 hours. Just before removing from the oven, add i small dessert-spoonful of vinegar and i teaspoonful of sugar to the gravy. BLANQUETTE OF VEAL (French) ^ake 3 lbs. of veal, cut it in squares (about 2 inches). As this dish is supposed to be very white, it is sometimes soaked half an hour in tepid water, Put the pieces of veal into a saucepan ; cover with water; add a large pinch of salt, let it boil, skim. Add I onion stuck with cloves, i carrot cut in half, a cupful of white wine, a bouquet of laurel thyme, parsley, and cook half an hour. Strain the meat and save the stock. With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it with veal stock, stir over the fire. The sauce must be perfectly smooth and not thick. Add the meat without the vegetables, continue to cook it until the meat is tender. The sauce should be reduced by one half. Thicken at the last moment with 3 yolks of eggs, i oz. of Allied CooKery 35 butter, and the juice of a lemon. Arrange the meat on the dish with the sauce. This dish is sometimes garnished with small round balls of veal made of raw minced veal sea- soned with salt, and pepper, boiled about yi an hour with the other veal, and then fried in butter. The balls should be only as big as marbles. BLANQUETTE OF CHICKEN (French) ®ne cold cooked chicken or fowl, 4 fresh mush- rooms, the yolks of 2 eggs, i pint of chicken broth, salt and pepper to taste. Peel the mushrooms, cut them into pieces, and simmer in the broth until tender. Add the chicken sliced into thin delicate pieces. Cook gently until heated when the beaten yolks of eggs should be stirred in gradually. As soon as the sauce is smooth and creamy, season with salt and pepper and a few drops of lemon -juice. STRACOTTO place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water and allow to simmer imtil the sciun rises. Skim and add a quart of toma- toes (some people like also a clove of garHc), 5 or 6 onions, some stalks of celery, i or 2 carrots cut in small pieces, salt, and pepper. 36 Allied CooKery Let it cook slowly closely covered about 5 hours. An hour before serving remove the beef (which is to be placed in a covered dish at the side of the stove) and strain the gravy. Cook one cup of rice in this gravy. When the rice is cooked replace the beef in the stewpan and warm it. Add yi cup grated cheese and 2 tablespoons of butter to the rice and pour around the beef on a platter. DUCK ST. ALBANS (English) IRoast a fat duck. When cold carve the breast in thin slices. Lay these carefully aside. Break off the breastbone and cover the carcass smoothly with the liver farce. Replace the sliced fillets, using a little of the farce to bind them back into place on the duck. Coat the whole well with half set aspic jelly. Farce. — i lb. of calf's liver, 2 ozs. of butter, i slice of bacon, a slice of onion, i carrot sliced. Fry these carefully and pound in a mortar. Pass through a wire sieve. Then put in a basin and whisk in yi pint of aspic jelly and a small teacupful of very thick cream. Season with cayenne pepper and salt. Grapefruit and orange salad is served with this. Allied CooKery 37 BONED TURKEY (English) !Bone a raw turkey, spread it flat on a board, sea- son, and cover with good fresh sausage meat. Lay a well-boiled tongue down the centre and 2 long strips of fat bacon or ham, almonds, hard-boiled egg, salt, pepper, and sprinkle over a tablespoon- ful of brandy. Roll up carefully, taking care the various strips are not displaced. Tie firmly in a greased cloth and sew up. Boil gently 2 hours for a large fowl and 2^ hoiurs for a turkey. When boiled the cloth may need to be tightened a little. Lay a light weight on the top and when quite cold glaze with a meat glaze and then a good coating of half set aspic. Decorate with chopped aspic. CHICKEN AND CABBAGE (A dish of Auvergne) put about ^ of a lb. of salt pork, cut in slices, in the bottom of a kettle ; when a little melted put in a fowl or a chicken or two partridges stuffed as for roasting. Put in i large clove of garlic and 3 large onions sliced, salt and pepper. Dredge with flour, put in a little water, and cover closely. Dredge and baste the fowl every 15 minutes, add- ing water each time. Have a cabbage ready cut 38 Allied CooKery into four pieces and put in the kettle i hour before the fowl is cooked. A fowl will take not less than 3 hours and allow 2 hours for a chicken. LEG-OF-MUTTON PIE (Canadian) IfSutter a pie dish, place in the bottom a few slices of fried salt pork and then slices of mutton cut from the leg; on top of this, lay slices of cooked potatoes, season each layer with salt and pepper, minced parsley and onions fried in butter; pour over some clear gravy. Moisten the edge of the dish, lay a narrow band of paste, moisten, and cover the whole with puff -paste, bake in moderate oven I hour and 20 minutes. RUSSIAN STEAKS Chop I lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon yi lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side. Serve with the following sauce: Mix together 2 tablespoonsful of oil and i of butter, i^ table- spoons of flour, add 2 teaspoonsful of onion juice, I teaspoonful of grated horse-radish, X teaspoonful of mixed mustard, salt and pepper, then gradually Allied CooKery 39 ly^ cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add yl of a cup of cream and i teaspoonful of lemon- juice

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