Shin of Beef

Ingredients

• Shin of beef, 4 pounds
• 1 carrot
• 1 clove
• 1 1/2 tablespoons of butter
• 1 bay leaf
• 1 onion
• 1 sprig of parsley
• 1 1/2 tablespoons of flour
• 1/2 teaspoon of salt
• 2 quarts of boiling water

Method

1. 1

   Have the meat cut into several pieces, add all ingredients except flour and butter and bring slowly to a boil.

2. 2

   Skim and cook slowly for 5 hours.

3. 3

   With the butter, flour and 1 cup of the liquid make a brown sauce and serve with the meat.

4. 4

   The remaining liquid may be used for soups.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 94. The excerpt below is the record exactly as published.

SHIN OF BEEF. Shin of beef, 4 pounds. Carrot, 1. Clove, 1. Butter, iy2 tablespoons. Bay leaf, 1. Onion, 1. Sprig of parsley, 1. Flour, 1% tablespoons. Salt, 1/2 teaspoon. Boiling water, 2 quarts. Have the meat cut into several pieces, add all ingredients, except flour and butter and bring slowly to a boil. Skim and cook slowly for 5 hours. With the butter, flour and 1 cup of the liquid make a brown sauce and serve with the meat. The remaining liquid may be used for soups. SCALLOPED MEAT. Left-over meat. Chopped parsley. Bread crumbs. Pepper and salt. Onion. White sauce or stock. Spread in a buttered baking dish alternate layers of crumbs and meat, chopped fine, a sprinkling of the parsley, onion, pepper and salt. When dish is nearly full moisten all with white sauce, stock or tomatoes. Set in oven till thoroughly heated and brown. EAST INDIAN CURRY. Hot boiled rice. Green peppers, 2. Finely cut meat, 1 pint. Curry powder, 2 teaspoons. Milk or stock, 1 gill. Place the meat in a stew pan with the milk or stock, add the green peppers parboiled, seeded and chopped, and the curry pow- der. Let simmer for 10 to 15 minutes. Serve rice and curry sauce in separate dishes, both piping hot. For the meat, chicken, lamb, mutton or lobster may be used. LAMB CUTLETS. Lamb. Bread crumbs. Egg, 1. Salt and pepper. Cut and trim some rare slices from a leg of lamb. Dip them in beaten egg, and then in the bread crumbs seasoned with the salt and pepper. Dip again in egg, in crumbs and fry brown in deep fat. MEAT, POULTRY AND ENTREES. 207 BEAN POT ROAST. Mutton, 3 pounds. Onion, 14 cup. Potatoes, 1 cup. Carrot, 1 cup. Salt, 2 teaspoons. Flour, 2 tablespoons. Cut mutton into medium pieces and place in a bean pot or casserole, cover with boiling water, and let cook in moderate oven for 2 hours. Cut up potatoes and measure, slice onion and chop carrots and measure. Add vegetables and salt and cook till vege- tables are tender, which will require about 1 hour. Serve with a gravy made from the liquid in which the meat was cooked, thick- ened with the flour. LAMB CHOPS EN CASSEROLE. Lamb chops, 6. Boiling water, 1 cup. Flour. Worcestershire sauce, 1 tea- Salt and pepper. spoon. Tomato catsup, 3 teaspoons. Use lamb chops cut from the forequarter. Brown chops on all sides in hot, unbuttered frying pan. Lay them in a casserole, season and dredge with flour. Pour boiling water into frying pan, add Worcestershire sauce and catsup, stir well and pour over chops. Cover and cook in moderate oven for 2 hours. C. T. B., Framingham. BREADED TONGUE. Cut cold boiled tongue into slices 1-3 to i/2 inch thick. Dip in beaten egg, then in crumbs seasoned with salt and pepper. Saute in hot butter till well browned and serve with tomato sauce. BREADED PORK CHOPS. Have pork chops cut thicker than usual. Cut flank and tender- loin from bone and skewer into round shape. Arrange in shallow baking pan, with boiling water to half the depth of the chops. Sprinkle wi>ll with bread crumbs to which have been added salt, pepper and chopped onion, cover closely and bake in a slow oven for 1V2 hours. Remove cover, place on each chop 1/2 teaspoon of butter and bake until crumbs are brown. 208 MEAT, POULTRY AND ENTREES. BROILED SWEETBREAD. Scald sweetbreads in salted water, blanch in cold water and re- move stringy parts. Dry on a towel, dip in beaten egg, roll in fine bread crumbs and broil. Serve with crisp bacon. ROAST SWEETBREADS. Sweetbreads, 2 pairs. Beef extract, 1 teaspoon. Butter, 2 tablespoons. Bay leaf, 1. Minced carrot, 1 teaspoon. Lemon juice, 1 tablespoon. Minced onion, 2 teaspoons. Boiling water, 1 pint. Flour, 1 tablespoon. Cook sweetbreads in usual manner, add butter, carrot, onion, extract, bay leaf and lemon juice and simmer slowly for 15 minutes. Turn into buttered baking dish, add water and flour blended with a little cold water. Cook in oven 1 hour and serve with mushroom sauce. CALF'S LIVER. Calf's liver, 1. Salt and pepper. Salt pork, 5 strips. Minced onion, 1 tablespoon. Brown sauce, 3 cups. Make 5 short slits in the rounded side of a calf's liver and insert strips of salt pork (bacon may be used). Lay liver in a casserole, add onion and seasoning and pour over sauce which should be rather thin. Cover and cook for 2 hours in a medium oven. CHICKEN LIVERS ON TOAST. Chicken livers. Madeira, y2 cup. Butter, 1 tablespoon. Brown sauce, 1 cup. Flour. Salt and pepper. Hot toast. Wipe the livers with damp cloth, dry and cut each in quarters. Brown them in the butter for 5 minutes. Dredge with flour and add Madeira and brown sauce. Season and simmer for 10 minutes. Serve on slices of hot buttered toast. MEAT, POULTRY AND ENTREES. 209 HAMBURG LOAF. Hamburg steak, 2 pounds. Egg, 1. Bread crumbs, 2 1/2 cups. Onion, 1. Salt and pepper. To the Hamburg steak add two cups of the bread crumbs, nil but a few drops of the egg, beaten, the onion

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