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Classic
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page 101
SMOTHERED BEEFSTEAK.
Take thin slices of steak from the upper part of the round or one large thin
steak. Lay the meat out smoothly and wipe it dry. Prepare a dressing, using a
cupful of fine bread-crumbs, half a teaspoonful of salt, some pepper, a
tablespoonful of butter, half a teaspoonful of sage, the same of powdered summer
savory, and enough milk to moisten it all into a stiff mixture. Spread it over
the meat, roll it up carefully, and tie with a string, securing the ends well.
Now fry a few thin slices of salt pork in the bottom of a kettle or sauce-pan,
and into the fat that has fried out of this pork, place this roll or rolls of
beef, and brown it on all sides, turning it until a rich color all over, then
add half a pint of water, and stew until tender. If the flavor of onion is
liked, a slice may be chopped fine and added to the dressing. When cooked
sufficiently, take out the meat, thicken the gravy, and turn over it. To be
carved cutting crosswise, in slices, through beef and stuffing.
BEEFSTEAK ROLLS.
This mode is similar to the above recipe, but many might prefer it.
Prepare a good dressing, such as you like for turkey or duck; take a round
steak, pound it, but not very hard, spread the dressing over it, sprinkle in a
little salt, pepper, and a few bits of butter, lap over the ends, roll the steak
up tightly and tie closely; spread two great spoonfuls of butter over the steak
after rolling it up, then wash with a well-beaten egg, put water in the
bake-pan, lay in the steak so as not to touch the water, and bake as you would a
duck, basting often. A half hour in a brisk oven will bake. Make a brown gravy,
and send to the table hot.
TO COLLAR A FLANK OF BEEF.
Procure a well-corned flank of beef,-say six pounds. Wash it, and remove the
inner and outer skin with the gristle. Prepare a seasoning of one teaspoonful
each of sage, parsley, thyme, pepper and cloves. Lay your meat upon a board and
spread this mixture over the inside. Roll the beef up tight, fasten it with
small skewers, put a cloth over it, bandage the cloth with tape, put the beef
into the stew-pot, cover it with water to the depth of an inch, boil gently six
hours; take it out of the water, place it on a board without undoing it; lay a
board on top of the beef, put a fifty pound weight upon this board, and let it
remain twenty-four hours. Take off the bandage, garnish with green pickles and
curled parsley, and serve.
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