should consist of a " lump " rather larger than an orange).
Eoll it out to a quarter of an inch in thickness, in
the shape and size of a tea-plate. Turn the pastry over
when rolled out, so that the floury side shall come in-
side the pasty. Chip two of the potatoes in irregular bits
on to the middle of the pasty ; place a layer of the chopped
steak over them ; then chip one potato over that ; sprinkle
in some salt, moisten the edges all round, and fold the
paste over till the edges meet, press them together, the
shape then represents a half moon. The oven should be
fairly hot, and it will take an hour to bake. It should be
allowed to " soak " well.
Beef-steak Rolled and Stuffed. — Take about two pounds
of steak, and a couple of ounces of tongue, four ounces of
suet, the grated rind of a lemon, a bouquet of garlic, six
ounces of breadcrumbs, one dozen oysters, and two eggs✪ Beef-steak Rolled and Stuffed. Cut
the steak rather thin, and lay on a stufling made of the
materials above named. Koll up the steak and skewer it to-
gether, and stew till tender, and serve brown sauce flavoured
with Ghoorka sauce, which is to be bought from most
grocers.
Boeuf a la Mode a la Sunbeam. — Braise a good-sized
piece of beef in the ordinary way. When it is cooked, let
it get cold ; then cut it up in equal-sized slices. Take two
plain moulds (oval ones) one larger than the other : the
smaller one having a fancy device on the top, such as an
animal. Line the device with a mayonnaise aspic, and fill
the inside with a Russian salad. Both moulds should be
decorated with small carrots and onions. Clarify the
liquor in which the beef has been braised, and to which a
little gelatine has been added✪ Boeuf a la Mode a la Sunbeam, and fill up the moulds with it
and the beef slices, which should be arranged in circular
rows. When the moulds are full they should remain on
ice, till the jelly is perfectly set ; then turn them out and
put the smaller one on the top of the other, with a wreath
of endive and whipped aspic, at distances at the base.
Boeuf a la Sutton, Filets de. — Take two pounds of the
fillet of beef, cut it into neat round slices ; lard them, and
slit them nearly in half. Make a farce of horse-radish
sauce and macaroni✪ Boeuf a la Sutton, Filets de, and place some of this mixture into
ENTK^ES
127
each fillet. Stew and glaze them. Serve them arranged
in a circle, with potato straws in the centre ; and a good rich
brown, sharp sauce round.
Boeuf, Filets de, a la Bearnaise. — Take a piece of the
undercut of the sirloin, cut it into neat pear-shaped pieces,
sprinkle them with pepper and salt, and cook them with a
little butter in a tin in the oven, but not too much, add a
piece of glaze the size of a walnut, and when dissolved turn
the fillets over in it. Cut potatoes into small balls✪ Boeuf, Filets de, a la Bearnaise, fry in
butter till of a golden shade. Heap the potatoes up in the
middle of the dish, and arrange the fillets around; savice
it with the following : — Put four shallots and a little garlic
into a saucepan with a tumblerful of water and half that
quantity of tarragon vinegar, let the whole boil till reduced
to one tumblerful. Strain the liquor and let it get cold.
Strain the yolks of three eggs and mix gradually with the
liquor ; add salt and two ovmces of butter. Stir over a slow
fire till it thickens ; add a little finely minced tarragon.
Page 87 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
should consist of a " lump " rather larger than an orange). Eoll it out to a quarter of an inch in thickness, in the shape and size of a tea-plate. Turn the pastry over when rolled out, so that the floury side shall come inside the pasty. Chip two of the potatoes in irregular bits on to the middle of the pasty ; place a layer of the chopped steak over them ; then chip one potato over that ; sprinkle in some salt, moisten the edges all round, and fold the paste over till the edges meet, press them together, the shape then represents a half moon. The oven should be fairly hot, and it will take an hour to bake. It should be allowed to " soak " well.
Beef-steak Rolled and Stuffed. — Take about two pounds of steak, and a couple of ounces of tongue, four ounces of suet, the grated rind of a lemon, a bouquet of garlic, six ounces of breadcrumbs, one dozen oysters, and two eggs. Cut the steak rather thin, and lay on a stufling made of the materials above named. Koll up the steak and skewer it together, and stew till tender, and serve brown sauce flavoured with Ghoorka sauce, which is to be bought from most grocers.
Boeuf a la Mode a la Sunbeam. — Braise a good-sized piece of beef in the ordinary way. When it is cooked, let it get cold ; then cut it up in equal-sized slices. Take two plain moulds (oval ones) one larger than the other : the smaller one having a fancy device on the top, such as an animal. Line the device with a mayonnaise aspic, and fill the inside with a Russian salad. Both moulds should be decorated with small carrots and onions. Clarify the liquor in which the beef has been braised, and to which a little gelatine has been added, and fill up the moulds with it and the beef slices, which should be arranged in circular rows. When the moulds are full they should remain on ice, till the jelly is perfectly set ; then turn them out and put the smaller one on the top of the other, with a wreath of endive and whipped aspic, at distances at the base.
Boeuf a la Sutton, Filets de. — Take two pounds of the fillet of beef, cut it into neat round slices ; lard them, and slit them nearly in half. Make a farce of horse-radish sauce and macaroni, and place some of this mixture into
ENTREES
each fillet. Stew and glaze them. Serve them arranged in a circle, with potato straws in the centre ; and a good rich brown, sharp sauce round.
Boeuf, Filets de, a la Bearnaise. — Take a piece of the undercut of the sirloin, cut it into neat pear-shaped pieces, sprinkle them with pepper and salt, and cook them with a little butter in a tin in the oven, but not too much, add a piece of glaze the size of a walnut, and when dissolved turn the fillets over in it. Cut potatoes into small balls, fry in butter till of a golden shade. Heap the potatoes up in the middle of the dish, and arrange the fillets around; savice it with the following : — Put four shallots and a little garlic into a saucepan with a tumblerful of water and half that quantity of tarragon vinegar, let the whole boil till reduced to one tumblerful. Strain the liquor and let it get cold. Strain the yolks of three eggs and mix gradually with the liquor ; add salt and two ovmces of butter. Stir over a slow fire till it thickens ; add a little finely minced tarragon.
Records on this page
Beef-steak Rolled and StuffedBoeuf a la Mode a la SunbeamBoeuf a la Sutton, Filets deBoeuf, Filets de, a la Bearnaise