Boned ...
20...
Stock
I pint ...
Method.
Beat it with a beating knife.
Cut into long strips.
I Sprinkle over the bacon.
Lard the beef with strips of bacon.
Put it into a pan.
Pour over.
Let it steep i hour, then turn and let
it steep another hour.
Take a stewpan.
Put at the bottom to melt.
Put in the prepared beef.
Sprinkle over.
^ Add.
Pour over the whole.
MYRA'S COOKERY BOOK.
BEEF, a la mode — {continued).
Order.
Ingredients.
Quantities.
Method.
21...
22...
I
I
23... I
24-1
... Boil I hour, first quickly, then genii' .
... Take the stewpan off the fire, and
put it in a hot oven, to stew there
5 or 6 hours.
... Take off the fat, strain the sauce.
.. Place the meat on a dish with the
vegetables round it, pour the sauce
over, and serve.
Order.
1.. .
2.. .
3"
4.. .
5.. .
6.. .
7.. .
8.. .
9...
10.. .
II ..
12.. .
13.. .
14.. .
15.. .
16.. .
17.. .
13.-BEEF, en Danbe.
Ingredients.
Beef
Bacon
Salt, pepper ...
Lard or butter
Quantities.
Method.
2 lbs.
ilb.
j'ib.
... Choose a good part, cut in a thin
slice, and beat and trim it.
...I Lard the beef.
... Sprinkle all over.
... Put in a large stewpan and place tbe
beef on it.
Calfs feet ...
Carrots
Onions
Parsley
Chives
Thyme
Bay leaves ...
Salt, pepper ...
Stock
White wine ...i
2...
3 or 4 ...
2 stuck
with
cloves
j Tied in
V a bunch
) 2
J pint ...,
i pint ...
' Add.
j
Pour over.
Add.
Simmer for 4 hours, turning the meat
from time to time.
When done put the meat on a dish
and keep it hot.
Skim and strain the sauce, then boil
it up, colour with caramel if neces-
sary, pour over the meat and serve.
BEEF.
73
14— FILLET OP BEEF, a la Jardiniere.
Order.
Ingredients.
Quantities. |
Method.
I ...
Beef
2 lbs.
Take the whole of the fillet, or under-
cut of a sirloin of beef.
2...
Bacon
ilb. ...
Lard it all over with small pieces.
3...
Put the meat on a baking dish.
4...
Shin of beef
1 6 ozs. of 1
Put in the dish to make a good gravy.
5"'
Veal ...1
j’ each
6...
Pepper and salt|
Sprinkle over.
7...
2 OZ.
Break in small pieces and add.
8...
Butter ...j
... ...
Bake a rich brown.
9...
... • • •
Baste frequently.
10...
...
... . • •
Put the meat on a hot dish.
1 1 ...
Butter and
... . . •
Work into a ball and add to the sauce.
flour
12...
Madeira
I wine
When it boils add the wine.
glassful
Add.
13...
Cayenne
A pinch ...
pepper
Add and boil up.
14 ..
Lemon juice
^ lemon...
15...
Vegetables ...
Put round the meat any vegetables
in season, cauliflower, French beans,
asparagus, carrots or turnips.
16...
...
Strain the sauce over and serve.
15 .-FILLET OP
BEEP, with maccaroni.
Order.
1
1 Ingredients.
Quantities.
Method.
T...
1
1 Fillet
2 lbs.
' Bake as in preceding receipt or roast.
2...
Maccaroni ...
ilb. ...
: Blanch in hot salt and water.
3-”
...
1 Throw it into cold water, and cut it
1 in jiieces i inch in length.
4...
Stock
ij pint ...
i Boil the maccaroni in the stock.
5...
... ..
i When done put it in a cullender to
1 drain.
6..
1 Butter
i lb. ..
’ Melt in a stewpan.
7 ■
1 ...
...
■ When it begins to turn colour throw
1
1 in the maccaroni.
8..
Parmesan ]
6 ozs. of
each
1
9”
Gruyere 1
cheese )
1 Grate and add to the maccaroni.
1
10..
Pepper
To taste
Add.
74
MYRA’S COOKERY BOOK.
Page 37
Presented as published in 1883. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Boned ...
20...
Stock
I pint ...
Method.
Beat it with a beating knife.
Cut into long strips.
I Sprinkle over the bacon.
Lard the beef with strips of bacon.
Put it into a pan.
Pour over.
Let it steep i hour, then turn and let
it steep another hour.
Take a stewpan.
Put at the bottom to melt.
Put in the prepared beef.
Sprinkle over.
^ Add.
Pour over the whole.
MYRA'S COOKERY BOOK.
BEEF, a la mode — {continued).
Order.
Ingredients.
Quantities.
Method.
21...
22...
I
I
23... I
24-1
... Boil I hour, first quickly, then genii' .
... Take the stewpan off the fire, and
put it in a hot oven, to stew there
5 or 6 hours.
... Take off the fat, strain the sauce.
.. Place the meat on a dish with the
vegetables round it, pour the sauce
over, and serve.
Order.
1.. .
2.. .
3"
4.. .
5.. .
6.. .
7.. .
8.. .
9...
10.. .
II ..
12.. .
13.. .
14.. .
15.. .
16.. .
17.. .
13.-BEEF, en Danbe.
Ingredients.
Beef
Bacon
Salt, pepper ...
Lard or butter
Quantities.
Method.
2 lbs.
ilb.
j'ib.
... Choose a good part, cut in a thin
slice, and beat and trim it.
...I Lard the beef.
... Sprinkle all over.
... Put in a large stewpan and place tbe
beef on it.
Calfs feet ...
Carrots
Onions
Parsley
Chives
Thyme
Bay leaves ...
Salt, pepper ...
Stock
White wine ...i
2...
3 or 4 ...
2 stuck
with
cloves
j Tied in
V a bunch
) 2
J pint ...,
i pint ...
' Add.
j
Pour over.
Add.
Simmer for 4 hours, turning the meat
from time to time.
When done put the meat on a dish
and keep it hot.
Skim and strain the sauce, then boil
it up, colour with caramel if neces-
sary, pour over the meat and serve.
BEEF.
73
14— FILLET OP BEEF, a la Jardiniere.
Order.
Ingredients.
Quantities. |
Method.
I ...
Beef
2 lbs.
Take the whole of the fillet, or under-
cut of a sirloin of beef.
2...
Bacon
ilb. ...
Lard it all over with small pieces.
3...
Put the meat on a baking dish.
4...
Shin of beef
1 6 ozs. of 1
Put in the dish to make a good gravy.
5"'
Veal ...1
j’ each
6...
Pepper and salt|
Sprinkle over.
7...
2 OZ.
Break in small pieces and add.
8...
Butter ...j
... ...
Bake a rich brown.
9...
... • • •
Baste frequently.
10...
...
... . • •
Put the meat on a hot dish.
1 1 ...
Butter and
... . . •
Work into a ball and add to the sauce.
flour
12...
Madeira
I wine
When it boils add the wine.
glassful
Add.
13...
Cayenne
A pinch ...
pepper
Add and boil up.
14 ..
Lemon juice
^ lemon...
15...
Vegetables ...
Put round the meat any vegetables
in season, cauliflower, French beans,
asparagus, carrots or turnips.
16...
...
Strain the sauce over and serve.
15 .-FILLET OP
BEEP, with maccaroni.
Order.
1
1 Ingredients.
Quantities.
Method.
T...
1
1 Fillet
2 lbs.
' Bake as in preceding receipt or roast.
2...
Maccaroni ...
ilb. ...
: Blanch in hot salt and water.
3-”
...
1 Throw it into cold water, and cut it
1 in jiieces i inch in length.
4...
Stock
ij pint ...
i Boil the maccaroni in the stock.
5...
... ..
i When done put it in a cullender to
1 drain.
6..
1 Butter
i lb. ..
’ Melt in a stewpan.
7 ■
1 ...
...
■ When it begins to turn colour throw
1
1 in the maccaroni.
8..
Parmesan ]
6 ozs. of
each
1
9”
Gruyere 1
cheese )
1 Grate and add to the maccaroni.
1
10..
Pepper
To taste
Add.
74
MYRA’S COOKERY BOOK.