Sanders of Cold Beef

Ingredients

• beef, mutton, or veal
• pepper
• salt
• a little gravy
• about one-third the quantity of bread-crumbs
• a bit of butter
• a little chopped onion

Method

1. 1

   Mince the meat, season, and mix with gravy.

2. 2

   Place in scollop-shells or baking dish, cover with mashed potatoes, add butter on top, and brown in the oven.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 51. The excerpt below is the record exactly as published.

pepper and salt; have three spring chickens cut into quar- ters and parboiled, with their gizzards and livers, as you would for any other pie ; have a baking-dish ready, cover the bottom of it with com, then put in the chicken, dotted over with pieces of butter; then put in the water in which the chicken was parboiled ; sprinkle with pepper and salt, then add the rest of the corn, and set in the stove to bake for about an hour, or until set and brown. Fathbb Adam. Whence the name came nobody knows, but the dish that bears it is one that is a favorite for common use with every family where it is known. When you have a cold roast of beef cut off as much as will half fill a baking- dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, and a seasoning of pepper and salt, with enough water to make plenty of gravy ; thicken it, too, by dredging in a table- spoonful of flour ; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to loa rJHGlNJ4 COOKMHY'BOOK. fill up your baking-diiih niter the otewed meat has been transferred to it. Tbe potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Plaoe the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce, or any other kind that you prefer. A good, plain dish. To Stjcw a Rump op Beep. Take out as much of the bone as you can with a saw, that it may be flat in the dish ; stufif it with a force-meat ; lay it in a pot with two quarts of water, a pint of red wine, some carrots and turnips cut small, and strewed over it, a head of celery and a small onion cut up, some pounded cloves, pepper, and salt. Stew it gently until done tender ; skim the fat off ; thicken the gravy a little with brown flour, and serve it up with a garnishing of the vegetables with which it was flavored. Sanpebs op Cold Bebp. Mince beef, mutton, or veal small, with pepper and salt enough to season ; add a little gravy ; put it into scollop-shells or a baking-dish, covered over with mashed potatoes beaten light with cream ; put a bit of butter on the top, and brown them in an oven. Italian Bkepsteak. Cut a steak from any tender part ; beat it and season with a little onion, pepper, and salt ; lay it in an iron stewpan that has a cover to fit close, with a spoonful of butter and two spoonfuls of water j let it steam thus very VIEQINIA COOKERT'BOOK^ 103 slowly for two or three hours, taking care not to let it bum, and it will be very tender. To Stew a Fbbsh Bbef Tongue. Put a fresh tongue in water sufficient to cover it, and let it simmer for six or seven hours ; skim the gravy well; balf an hour before dishing it add half a wineglass of wine, half a wineglass of walnut catsup, a little mace, and a few oloves to the gravy, and stew them a while together. RaoSut of Souse. Take as many pig's-feet out of brine as will make a dish for your family ; split, flour, and fry them brown in nice boiling lard ; have a small stewpan set on the fire holding a little rich gravy, highly seasoned with oysters, mustard, pepper, salt, and vinegar ; thicken it a little with toasted flour and a very little brown sugar ; put in the feet and stew them slowly until done enough. When sent to table a few fried oysters laid over the dish look well — and taste better. Beef Bouilli. Take the thigh - bone out of a rump of beef, wash it, then pour a gill of vinegar over it ; dredge it well with flour, put it in a pot large enough to turn conveniently, pour over it three pints of water, then put the pot over the fire until it boils. Prepare and cut up small pieces of carrots, cabbages, potatoes, and turnips, nearly a pint- bowlful of each, which must be added to the beef ; also two onions sliced, a sprig of sweet marjoram, then season all with two table - spoonfuls of salt, and nearly one of black pepper. When the pot has come to a boil it may then be set over coals, close-covered, on the hearth ; if you cook on a stove, setting on the back part will answer 104 VIRGINIA COOKEHY-BOOK. the same end ; it should be kept stewing constantly, but slowly, at least five hours; as there will not be liquor enough to cover it, the beef should be frequently turned over in the pot ; pickled capers and cucumbers are a great improvement to the sauce. A Nice Relish of Meat fob Tea. When a spiced round has been doing service for some weeks, say, in a small family, growing rather dry and hard, it may be made more palatable than at first by grating it up with a common kitchen grater, piling it up daintily upon a small meat-dish, and putting it upon the tea-table, where due honor will surely be done to it. Fine cheese grated up in the same way also makes a good rel- ish. Parmesan cheese is hardly used in any other way. Venison Stew. Cut a nice dishful of slices from a haunch of venison and put them in a stewpan, with one cucumber pickle cut up, one glass of currant jelly, two ounces of butter (or a table-spoonful), a little pepper and salt, and one table- spoonful of flour ; intersperse the seasoning through the meat, and stew together till well done, serving hot, and helping upon well-warmed plates. Blanquettes of Veal. Roast a loin of veal, and cut the flesh from the bone in thin, small pieces, leaving out all the fat, skin, and sinew ; set on a stewpan with a little butter, peel three or four onions, and, having thrown away the outer skins, chop the rest very fine; put this into the butter to fry a little; then put to it a dust of flour and a little veal gravy; stir it all well together, and then put in a bunch of sweet herbs and some mace; season it with pepper and salt^ and when VIRGINIA COOKERY-BOOK. 105 it tastes well put in the veal ; beat up a couple of yolks of eggs with a gill of cream, aud grate in a little nutmeg ; add some shallot, a spoonful of chopped parsley, and some grated lemon-rind ; stir it about, and take out the bunch of sweet herbs; keep stirring it all the time one way, and when it is properly browned, and tender through and through, serve it up. Baked Hash. Cut up small any kind of cold fresh meat; add to it about one-third the quantity of bread-crumbs, with a lump of butter cut up, a little chopped onion

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