Trolley Beef

Ingredients

• One quart fine-chopped cooked soup meat
• ½ cup of vinegar
• 1 teaspoonful salt
• 1 teaspoonful pepper
• ½ teaspoonful allspice
• ½ tablespoonful mace
• 2 tablespoonfuls chervil
• 2 fine-chopped onions

Method

1. 1

   Combine onions, vinegar, salt, pepper, and spices in a saucepan, cook for 5 minutes.

2. 2

   Add meat and cook for another 5 minutes.

3. 3

   Turn into a form and cool.

4. 4

   Serve cold, sliced.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 180. The excerpt below is the record exactly as published.

1 teaspoonful pepper ; place in a deep bowl or stone jar, cover with 1 pint vinegar, Vi pint water ; add 2 fine-sliced onions, 2 bay leaves, 12 whole peppers, 1 blade of mace, and 4 cloves, cover and let it stand 3 days, turning it once each day. When ready to cook place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; add 2 ounces butter. Take the heart out of the marinade, wipe it dry, put it in the saucepan, turn often and cook till light brown; then add the marinade the heart laid in, add 2 tablespoonfuls sugar, cover and cook slowly 3 hours. When done lay the heart on a warm dish ; strain the gravy, mix 1 table- spoonful cornstarch with a little cold water, add it to the gravy, cook 3 minutes (if too thick add some boiling water) ; strain and BEEF. 269 fleire with the meat Serve with potato damplings and stewed prunes. Beef Hearty Potted. — Season a well-washed beef heart with 7s tablespoonful salt and Yi teaspoonful pepper. Place a saucepan with 2 ounces fine-cut larding pork over the fire, fry light brown ; then put in the heart, cook, and tarn frequently until it has obtained a nice brown color ; then add Y^ pint of broth or boiling water, 2 onions, a bouquet, and a small carrot, cover and cook slowly till done (add more water or broth if necessary, but not too much at a time, turning the heart occasionally; to become tender it should cook slowly from 3 to 4 hours). When done lay the heart on a hot dish, remove the fat from gravy, mix 1 tablespoonful cornstarch in a little cold water, add it to the gravy, stir and cook 2 minutes ; add sufficient boiling water to make 1 pint of sauce, boil 3 minutes; then strain, pour a little of the sauce over the heart, and serve the remainder in a sanoe bowl. Serve with macaroni A I'ltalienne or mashed potatoes and stewed tomatoes. Beefsteak Pie. — Gut 2 pounds sirloin steak into inch-sized pieces, season them with V^ tablespoonful seasoning salt Place a saucepan with 2 ounces batter over the fire, add 2 fine-chopped onions, cook 6 minutes without browning ; add the meat, cover, and cook slowly V/f hour (if it becomes too dry, add a little meat broth, stirring occasionally). Remove the meat, set aside to cool ; add V/f tablespoonful fiour to the gravy in the saucepan, stir for a few minutes over the fire ; add 3 cups of meat broth or boiling water with 1 teaspoonful beef extract, boil 10 minutes ; pour Ys cup of the gravy over the meat, and set aside. Place the saucepan with the remaining gravy in a vessel of hot water on the stove to keep warm. At the same time boil 6 medium-sized potatoes in salted water 15 minutes, then drain, and when cold cut them into thin slices. As soon as the meat is cold, line the sides of a 3-pint pie dish with rich pie crust, put in half the meat, then half the sliced potatoes, sprinkle over Yt teaspoonful seasoning salt, and 1 tea- 270 M£ATa spoonful fine-minoed onion; lay Yt tablespoonfnl batter in small pieces over the potatoes, put in the remaining meat and potatoes, add a little seasoning salt and butter, and cover with the same crost. Gut an opening in the center of crust, place it in a medium-hot oven, bake 20 minutes, then draw the pie to front of oven ; place a small funnel in the opening of top crust and pour y^ pint of the gravy through the funnel into the pie ; set it back in the oven and bake till done, which will take about 1 hour (if the pie should brown too much, cover with buttered paper). When ready to serve take the pie from the oven, pour in as much sauce as the pie will hold, and serve. (For pie crust see recipe No. 663 in my book Desserts and Salads.) Trolley Beef. — One quart fine-chopped cooked soup meat, y^ cup of vinegar, 1 teaspoonf ul salt, 1 teaspoonf ul pepper, Ya teaspoon- ful allspice, ^1^ tablespoonful mace, (and, if handy, 2 tablespoonfals ohervil), vinegar, 2 fine-chopped onions

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