Fillet of Beef — Wipe, and remove the fat, veins, and
tough tendinous portion in the middle. Trim into shape.
Lard the upper side (see page 25). Dredge with salt, pep-
per, and four. Put several pieces of pork in the pan under
Fig. 25. Fillet of Beef.
The Boston Cook Book.
223
the meat. Bake in a hot oven twenty or thirty minutes.
If you prefer, omit the pork and put the choice pieces of
beef fat over the meat. Serve with mushroom sauce. Or
brush the fillet with beaten egg^ and sprinkle seasoned and
buttered crumbs all over it, and bake thirty minutes. Or
stuff the incisions left by the removal of the veins and
tendons with any stuffing or force-meat. Dredge with salt
and flour ^ and bake.
Broiled Steak.
Wipe, trim off the superfluous fat, and remove the bone.
Save the flank end for broiled meat cakes. Grease the
gridiron with some of the fat. Broil over a clear fire,
turning every ten seconds. Cook three or four minutes, if
liked rare ; longer, if well done. Serve on a hot platter.
Season with butter^ salt^ and pepper✪ Fillet of Beef^ or serve with Maitre
d'Hotel butter. Steaks should be cut at least an inch
thick. Many prefer them much thicker. Sirloin, cross
cut of the rump, and top of the round are all good steaks.
The round is juic}', but has a net work of tough white fibre,
which makes it difficult to masticate. If the steak be very
tough, pound it with a meat hammer (a hammer with sharp
teeth for cutting) or cut across it several times with a
sharp knife on each side. The intense heat will sear the
surface quickl}', and prevent the escape of the juices.
Many prefer not to remove the bone in a sirloin steak ;
but it burns quickly, and is better for the soup kettle if
not cooked, and the steak is more easily carved when the
bone is removed. Carve in narrow slices, giving each
person a bit of tenderloin, fat, and upper part.
Broiled Fillet of Beef — Cut slices from the tenderloin.
Wipe the meat ; grease the gridiron ; broil over a clear
fire, turning every ten counts, for three or five minutes.
Spread with Maitre d'' Hotel butter✪ Broiled Fillet of Beef.
Broiled Meat Calces. — Chop lean, raw beef quite fine.
Season with salt^ pepper^ and a little chopped onion^ or onion
juice. Make it into small flat cakes, and broil on a well-
greased gridiron or on a hot frjing-pan. Serve very hot
224 Boston Cook Book.
with hutter or Maitre d' Hotel sauce. The flank end of the
sirloin is better when cooked in this manner than when
broiled with the other part of the steak.
Hamburgh Steak, — Pound a slice of round steak enough
to break the fibre. Fry two or three onions^ minced fine,
in hutter until slightly browned. Spread the onions over
the meat, fold the ends of the meat together, and pound
again, to keep the onions in the middle. Broil two or
three minutes. Spread with butter^ salt, and pepper✪ Hamburgh Steak.
Braised Beef. ✪ Braised Beef
Page 133 · 6 recipe records on this page
Presented as published in 1884. 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
Fillet of Beef — Wipe, and remove the fat, veins, and tough tendinous portion in the middle. Trim into shape. Lard the upper side (see page 25). Dredge with salt, pepper, and four. Put several pieces of pork in the pan under
Fig. 25. Fillet of Beef.
The Boston Cook Book.
the meat. Bake in a hot oven twenty or thirty minutes. If you prefer, omit the pork and put the choice pieces of beef fat over the meat. Serve with mushroom sauce. Or brush the fillet with beaten egg, and sprinkle seasoned and buttered crumbs all over it, and bake thirty minutes. Or stuff the incisions left by the removal of the veins and tendons with any stuffing or force-meat. Dredge with salt and flour, and bake.
Broiled Steak.
Wipe, trim off the superfluous fat, and remove the bone. Save the flank end for broiled meat cakes. Grease the gridiron with some of the fat. Broil over a clear fire, turning every ten seconds. Cook three or four minutes, if liked rare ; longer, if well done. Serve on a hot platter. Season with butter, salt, and pepper, or serve with Maitre d'Hotel butter. Steaks should be cut at least an inch thick. Many prefer them much thicker. Sirloin, cross cut of the rump, and top of the round are all good steaks. The round is juicy, but has a net work of tough white fibre, which makes it difficult to masticate. If the steak be very tough, pound it with a meat hammer (a hammer with sharp teeth for cutting) or cut across it several times with a sharp knife on each side. The intense heat will sear the surface quickl}', and prevent the escape of the juices.
Many prefer not to remove the bone in a sirloin steak ; but it burns quickly, and is better for the soup kettle if not cooked, and the steak is more easily carved when the bone is removed. Carve in narrow slices, giving each person a bit of tenderloin, fat, and upper part.
Broiled Fillet of Beef — Cut slices from the tenderloin. Wipe the meat ; grease the gridiron ; broil over a clear fire, turning every ten counts, for three or five minutes. Spread with Maitre d'Hotel butter.
Broiled Meat Calces. — Chop lean, raw beef quite fine. Season with salt, pepper, and a little chopped onion, or onion juice. Make it into small flat cakes, and broil on a wellgreased gridiron or on a hot frjing-pan. Serve very hot
224 Boston Cook Book.
with butter or Maitre d' Hotel sauce. The flank end of the sirloin is better when cooked in this manner than when broiled with the other part of the steak.
Hamburgh Steak, — Pound a slice of round steak enough to break the fibre. Fry two or three onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three minutes. Spread with butter, salt, and pepper.
Braised Beef.
Records on this page
Fillet of BeefBroiled SteakBroiled Meat CakesBroiled Fillet of BeefHamburgh SteakBraised Beef