Myra's cookery book

Draw the saucepan to one side of the fire, and let it simmer slowly 20 minutes to each pound from the time it boils. 5... Liquor it was boiled in. When ready to serve, draw out the skewers and put in a silver one. 6... A little ... Pour over the meat and garnish with carrots and parsnips. 8. -BROILED STEAK. Order. Ingredients. Quantities. Method. I... Rumpsteak rilb. ... Take care to have it cut from i to J inch thick; divide it in halves. 2... ' Place a gridiron over a clear fire, and rub the bars with suet to prevent the meat adhering to them. 3 •• • •• •• • Place the two steaks on it and broil them, turning them frequently with the steak tongs, or if with a fork, carefully pricking it through the fat to prevent the gravy run- ning out. 4... Butter I oz. Place on a hot dish. 5--- Catchup I table- 6... Salt and pepper spoonful > Add. 7... Rub the steaks with butter, lay them on the dish, and serve as quickly as possible. Note.— Rumpstcak is best for broiling and frying; beefsteak for stewing. 70 MYRA’S COOKERY BOOK. 9.-STEWED STEAK Order. Ingredients. Quantities. Method. I... Steak 2 lbs. Fry in butter a good brown. 2 . . , Water J- pint ... Put into a stewpan with the steak. 3--- Onion I or more at will Slice and add. 4... Catchup I table- spoonful Add. 5--- Caper liquor... A little I Add. 6... Pepper and salt 7... ... Cover the pan close, and let it stew slowly. 8... Thicken the gravy with a piece of butter rolled in flour, and serve on a hot dish. Note. — Vegetables, such as carrots and turnips cut in small pieces, and stewed with the steak, are a very good addition to this dish. 10. — STEAK, French receipt. Order. Ingredients. Quantities. Method. I... Steak Ijlb. ... Beat with the side of the chopper. 2... Vinegar 1 A few Sprinkle each slice with a few drops 3-" Olive oil j drops of olive oil and a few drops of vine- gar, lay them on one another and let them steep all night. 4... • •• t • ♦ Broil the steak on a gridiron over a clear fire, turn once and serve. ll.-STEAK, French receipt. Order. Ingredients. Quantities. Method. I... Rumpsteak ... 2 lbs. Have it cut J inch thick; beat with the chopper and cut in slices. 2... Pepperandsalt ... Sprinkle over both sides of each slice. 3-*' Fresh butter... ilb. ... Melt in a stewpan. 4... .. Put the steak in the butter. 5... ... • « » Put a gridiron on the fire to warm it beforehand. BEEF. 71 STEAK, French receipt — [continued). Order. Ingredients. Quantities. Method. 6... 7.. . 8.. . g... 10.. . 11.. . 12... Fresh butter... Pepper and salt Chopped pars- ley and chives Lemon juice... 3 oz- I lemon. Put a warm dish on the stove. > Stir together on the hot dish. Broil the slices of steak on the grid- iron. When broiled, put on the dish and serve. 12.— BEEF, a la mode. Order. Ingredients. Quantities. I... Piece of the round 2 lbs. 2... Fat bacon ... ilb. ... 3-” Salt and pepper 4... Chopped pars- I tea- ley spoonful 5-" ... 6... 7... White wine ... J pint to 2 lbs. of meat 8... ... 9... . . • 10... Butter 2 OZ. II... 12... Pepper and salt 13... Onions stuck with cloves 2 14... Parsley I bunch... 15... Thyme I sprig ... 16... Bay 2 leaves... 17... Marjoram I sprig ... 18... Garlic If liked ... 19... Calf’s foot ...