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Classic
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page 167
fifteen to twenty minutes for every pound.
Make a Yorkshire pudding, to eat like vegetables with the roast, as follows: For
every pint of milk take three eggs, three cups of flour, and a pinch of salt;
stir to a smooth batter, and pour into the dripping-pan under the meat, half an
hour before it is done.--Mrs. C. T. Carson.
BEEF AFTER THE FRENCH MODE.
Four pounds round of beef, half pound fat salt pork; cut pork into strips half
an inch thick, roll strips in the following mixture: Half tea-spoon each
powdered sage, black pepper, and celery salt, quarter tea-spoon summer savory,
and half tea-cup best vinegar; let the pork soak in mixture twenty minutes,
remove bone from center of beef, and with a sharp knife pierce beef through with
holes an inch apart; draw into these holes the seasoned pork, press down
smoothly, fill up opening from which the bone was taken with the seasoned pork,
draw a band of cloth around the beef, and pin it securely; then lay in bottom of
an earthen dish some veal or beef bones, place the meat on the bones, and pour
slowly over, two table-spoons vinegar so that it may sink into the meat; lay
over top a thin slice of fat pork, add a cup of water, cut up an onion, a
carrot, a few blades of celery and a bunch of sweet herbs tied up in a muslin
bag, and add all to meat; cover tightly and bake in a moderate oven for four
hours. For the last hour, baste the meat often with drippings from the dish.
A BROWN STEW.
Put on stove a rather thick piece of beef with little bone and some fat (any
poor piece will do), four hours before needed, pour on just boiling water enough
to cover, cover with a close-fitting lid, add a little salt, and as the water
boils away, add only just enough from time to time to keep from burning, so that
when the meat is tender, the water may all be boiled away, as the fat will allow
the meat to brown without burning; brown over a slow fire, and make a gravy of
the drippings, or cut down cold for supper.--Mrs. G. W. Collins.
BREAKFAST KIDNEYS.
Cut all the good parts into small pieces, lay them into salt and water half an
hour, wash well, and put on to boil in clean water.
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