|
Classic
Cook Books
< last page | next page >
page 105
by boiled beets, sliced hot, cooked separate from the rest, with vinegar over
them. Cooking the cabbage separately from the meat prevents the meat from having
the flavor of cabbage when cold. The carrots, parsnips and turnips will boil in
about an hour. A piece of salt pork was usually boiled with a "New England
boiled dinner."
SPICED BEEF RELISH.
Take two pounds of raw, tender beefsteak, chop it very fine, put into it salt,
pepper and a little sage, two tablespoonfuls of melted butter; add two rolled
crackers made very fine, also two well-beaten eggs. Make it up into the shape of
a roll and bake it; baste with butter and water before baking. Cut in slices
when cold.
FRIED BEEF LIVER.
Cut it in rather thin slices, say a quarter of an inch thick, pour over it
boiling water, which closes the pores of the meat, makes it impervious to the
fat, and at the same time seals up the rich juice of the meat. It may be rolled
in flour or bread-crumbs, seasoned with salt and pepper, dipped in egg and fried
in hot fat mixed with one-third butter.
PRESSED BEEF.
First have your beef nicely pickled: let it stay in pickle a week; then take the
thin flanky pieces, such as will not make a handsome dish of themselves; put on
a large potful, and let them boil until perfectly done; then pull to pieces; and
season just as you do souse, with pepper, salt and allspice; only put it in a
coarse cloth and press down upon it some very heavy weight.
The advantage of this recipe is that it makes a most acceptable, presentable
dish out of a part of the beef that otherwise might be wasted.
FRENCH STEW.
Grease the bottom of an iron pot, and place in it three or four pounds of beef;
be very careful that it does not burn, and turn it until it is nicely browned.
Set a muffin ring under the beef to prevent its sticking. Add a few sliced
carrots, one or two sliced onions, and a cupful of hot water; keep covered, and
stew slowly until the vegetables are done. Add pepper and salt. if you wish more
gravy, add hot water, and thicken with flour. Serve on a dish with the
vegetables.
TO POT BEEF.
The round is the best piece for potting, and you may use both the upper and
under part. Take ten pounds of beef, remove all the fat, cut the lean into
< last page | next page >
Classic
Cook Books
|
