Stewed Beef Steak

Ingredients

• 1 lb. of Steak
• 1 oz. Butter
• Pepper
• Salt
• 1 Onion
• half a pint of water
• A teaspoonful of Brown Flour
• a little cayenne

Method

1. 1

   Fry the steak quickly in butter, then put in a stewpan with half a pint of water, one onion, and all the above ingredients.

2. 2

   Cover the pan close, having warmed the water before adding the meat.

3. 3

   Stew all gently for an hour.

4. 4

   Thicken the gravy with butter rolled in flour.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 5. The excerpt below is the record exactly as published.

pepper, salt, thyme; roll up, tie with a thread. Fry some onions in butter or fat ; add to this one pint of water and some bay leaves. Stew the beef gently for an hour. Just before serving, remove the thread and dredge the gravy with some brown flour to thicken. BEEF (SPICED). (Mrs. Cloete's Recipe.) Iftgredtents. IS lb. Centre Ribs of Beef. 9 oz. Saltpeti* Ji lb Salt. 2 oz. Cloves. Jib. Sugar. a oz. Allspice. 9 doz. Coriander Seeds. Bruise these spices. Moisten all the ingredients with a cup of vinegar; rub well into the beef; let it remain five or six days in the mixture. Boil gently for five hours. Take care to let the water boil when you put in the meat. BEEF (SPICED).— See also pp. 204 and 206. BEEF STEAK (BROILED). Take a nice tender steak, about one and a half or two Inches thick, and beat with a wooden kitchen mallet, to make it tender. Heat the gridiron on wood coals, and rub the bars with fat or butter. Sprinkle the steak with pepper and salt; turn frequently. Takes about ten minutes. Serve immediately it is done — with a sauce made with some ketchup, or tomato sauce, and a lump of butter — very hot. xo BEEF STEAK (STEWED)-BLANCMANGE. [B BEEF STEAK {STEWED). Ingredients. • lb. of Steak. Tomato Sauce. I oz. Butter. Pepper, Salt. I Onion. A teaspoonful of Brown Flour, Fry the steak quickly in butter, then put in a stewpan with half a pint of water, one onion, and all the above ingredients — a little cayenne. Cover the pan close, having warmed the water before adding the meat (and the onion to be browned also before adding). Stew all gently for an hour. Thicken the gravy with butter rolled in flour. Enmtgh for six people. BEEF TEA.— See Invalid Cookery. "BILTONG." (An old Cape way of curing and drying meat.) Take about six or eight pounds of beef, cut out in a long tongue-shape, out of the hind leg of an ox, from the thigh-bone down to the knee-joint. There are two such pieces in each leg, being quite encased in a fleecy skin. Take this meat, which is quite free from sinew or fat, first rub it with a little salt, and an hour after rub in well half a pound of salt, ditto brown sugar, and an ounce of salt- petre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Have it dried in the wind, and then hung in the chimney till it is dry and pretty firm. When eaten, it is to be cut into very thin slices — or rasped. Invalids like this way best ; in fact, with bread and butter, " Biltong " is most appetising and nourishing ; and, on board ship, people sufl'ering from ntal de mer have relished this when no other delicacy would tempt them to eat. BISCUITS.— See Tea Cakes. BLANCMANGE. Ingredients. I oz. Gelatine. Juice of 3 Lemons. Breakfast-cup of Milk or Cream. 3 good tablespoonfuls of Sugar. Yolks of 3 Eggs. 3 cups of Milk. Soak the gelatine in a cup of milk. Boil the rest of the milk ; stir in the yolks carefully — the gelatine, lemon, ji BJ "BLATJANC— BLOATER TOAST— « BOBOTEE." sugar. Whisk the whites ; stir into the mixture after it has boiled once. Remove from the fire ; put into a buttered mould. Make over-night. Enough for four or five. " BLATJANG* (Malay. Appetising condiment) Ingredients. A handful of Red Chillies, a Onions, baked in oven and mashed ground fine. very finely in a mortar. 40 Sweet Almonds. 2 tiny pieces of Garlic. A tablespoon of Apricot Jam. 2 Lemon or Bay Leaves. (AH mixed up together.) A teaspoon of Salt. 2 tablespoons of Lemon Juice. Mix all well together. This condiment should be made fresh as required. BLOATER TOAST. Ingredients. 1 teaspoonful of Bloater Paste. i Tablespoonful of Cream, or Rich Milk. I teaspoonful Anchovy Sauce. i oz. of Butter. A little Cayenne. Put these ingredients in a small jam-pot. Place the pot in a saucepan of boiling water ; stir till it becomes a thick custard. Spread on buttered toast — crust cut oft". Sufficient for two, "BOBOTEE." (A delicate Indian minced curry. Malay or Indian. My mother's Recipe.) Ingredients. 1 Onion

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