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✪ Freck Stew. 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 square pieces, two inches thick. Mix togethe. ^hree teaspoonfuls of
salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of all-
spice, one of thyme, and one of sweet basil. Put a layer of the pieces of
beef into an earthen pot, sprinkle some of this spice mixture over this
layer, add a piece of fat salt pork cut as thin as possible, sprinkle a little
of the spice mixture over the pork, make another layer of the beef with
spices and pork, and so on, until the pot is filed. Pour over the whole
three tablespoonfuls of Tarragon vinegar✪ To Pot Beef, or, if you prefer it, half a pint of
Madeira wine; cover the pot with a paste made of flour and water, so that
no steam can escape. Put the pot into an oven, moderately heated, and
let it stand there eight hours; then set it away to use when wanted.
Beef cooked in this manner will keep good a fortnight in moderate
weather.
It is an excellent relish for breakfast, and may be eaten either warm or
cold. When eaten warm, serve with slices of lemon.
STEWED BRISKET OF BEEF.
Put the part that has the hard fat into a stewpot with a small quantity
of water ; let it boil up and skim it thoroughly ; then add carrots, turnips,
onions, celery and. a few pepper-corns✪ Stewed Brisket of Beef. Stew till extremely tender ; then
take out all the flat bones and remove all the fat from the soup. Either
serve that and the meat in a tureen, or the soup alone, and the meat on
116
MEATS.
a dish garnished with some vegetables. The following sauce is much
admired served with the beef : Take half a pint of the soup and mix it
with a spoonful of catsup, a teaspoonful of made mustard, a little flour,
a bit of butter and salt ; boil all together a few minutes, then pour it
round the meat.
DRIED BEEF WITH CREAM.
Shave your beef very fine. Put it into a suitable dish on the back of
the stove ; cover with cold water and give it time to soak out to its
original size before being dried. When it is quite soft and the water has
become hot (it must not boil) take it off, turn off the water, pour on a cup
of cream ; if you do not have it use milk and butter, a pinch of pepper ; let
it come to a boil, thicken with a tablespoonful of flour✪ Dried Beef with Cream wet up in a little
milk. Serve on dipped toast or not, just as one fancies. A nice break-
fast dish.
BEEF CROaUETTES. No. 1. ✪ Beef Croquettes No. 1
Page 73 · 6 recipe records on this page
Presented as published in 1887. 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
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 square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basil. Put a layer of the pieces of beef into an earthen pot, sprinkle some of this spice mixture over this layer, add a piece of fat salt pork cut as thin as possible, sprinkle a little of the spice mixture over the pork, make another layer of the beef with spices and pork, and so on, until the pot is filled. Pour over the whole three tablespoonfuls of Tarragon vinegar, or, if you prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape. Put the pot into an oven, moderately heated, and let it stand there eight hours; then set it away to use when wanted.
Beef cooked in this manner will keep good a fortnight in moderate weather.
It is an excellent relish for breakfast, and may be eaten either warm or cold. When eaten warm, serve with slices of lemon.
STEWED BRISKET OF BEEF.
Put the part that has the hard fat into a stewpot with a small quantity of water ; let it boil up and skim it thoroughly ; then add carrots, turnips, onions, celery and. a few pepper-corns. Stew till extremely tender ; then take out all the flat bones and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on
a dish garnished with some vegetables. The following sauce is much admired served with the beef : Take half a pint of the soup and mix it
with a spoonful of catsup, a teaspoonful of made mustard, a little flour, a bit of butter and salt ; boil all together a few minutes, then pour it round the meat.
DRIED BEEF WITH CREAM.
Shave your beef very fine. Put it into a suitable dish on the back of the stove ; cover with cold water and give it time to soak out to its original size before being dried. When it is quite soft and the water has become hot (it must not boil) take it off, turn off the water, pour on a cup of cream ; if you do not have it use milk and butter, a pinch of pepper ; let it come to a boil, thicken with a tablespoonful of flour wet up in a little milk. Serve on dipped toast or not, just as one fancies. A nice breakfast dish.
BEEF CROaUETTES. No. 1.
Records on this page
Freck StewTo Pot BeefStewed Brisket of BeefDried Beef with CreamBeef Croquettes No. 1Beef Croquettes No. 2