Get fillet of roasting beef ] i-emove fat and skin. Sprinkle over
pepper and a little salt. SkeAver it into nice shape, and lard it with
fat bacon. Place it on baking tin ; jDlace over meat a large piece of
butter, and cook it slowly in the oven, basting frequently. lb. beef
takes half-an-hour to cook). When ready, pour off fat, and pour round
beef 1 gill cream✪ Fillet of Beef (a la creme). Place tin on slow fire to heat cream thoroughly,
and baste meat with it. Place meat on dish with cream round it.
Cream will be a pale brownish colour, because of the fat wdrich adhered
to tin, and because of basting meat.
Cold Roast Beef.
Beef should be cut in slices, the gravy brought to boiling point✪ Cold Roast Beef,
and the slices dipped in just long enough to heat. SteAving toughens
it, unless gently simmered 1 hour.
Pressed Beef.
5 or 6 lb. B&ef, thick flank, pickled; Mixed Vegetables. Glaze, Aspic Jelly✪ Pressed Beef.
If the beef has been long in pickle, Avash it, put into a pan of cold
Avater, bring to the boil and skim ; add a feAv sliced vegetables, and
simmer slowly about 2 hours. Lift out, remove bone, press Avith a
weight on top. When quite cool wipe off greaso, and cover with
31
TRIED FAVOURITES COOKERY BOOK.
glaze. Dish and ganiisli with aspic and parsley. The beef may be
decoratetl with a little butter beaten till creamy and put into a forcing
bag and tube.
Roast Beef.
I hour to each lb. Heat tin in oven, and when hot, place beef on
rack. Haste well. Always have some water in oven to keep atmos-
])here moist. To dish, lift meat from tin, pour off fat, lexaving sediment
in tin. Add to it, J teaspoonful bovril, good pinch salt, and cupful
water. Stir over fire till boiling. (You have delicious gravy if you
dredge beef well with flour when half cooked.)
Steamed Beef.
Tak© 4 lb. of lean beef, free from bone. Cut some narrow strips
of bacon, and with a sharp-jiointed knife insert them, into beef, making
small holes in the steak for the jnirpose. Cut up three large onions,
and laj' them in bowl. Hub a little salt over the beef✪ Steamed Beef and lay it on the
onions. Place lx>wl in pan of boiling water half way up, and steam
4 hours. When served, the meat will be deliciously tender, and there
will be plenty of rich gravy.
Brawn.
i Pig’s Cheek, 1 Tongue (cured slightly). Seasoning— Pepper, Salt, Mace✪ Brawn.
Boil till tender. Cut in inch squares and put into a presser with
n sprinkling of the above seasoning between each layer. Turn out
when cold.
Brawn (Russian).
1 lb. minced Beef, J pint Gravy, J oz. Gelatine, Salt, Pepper, Ketchup or
Worcester Sauce✪ Brawn (Russian).
Make the gravy hot, dissolve gelatine in it, add minced meat and
seasoning to taste. (Instead of gelatine you may use 14 oz. of sago
boiled till clear.) Wet a mould or basin and pour in mixture ; set°it
aside till firm. Before fuming out, put it in hot water. Decorate
with parsley.
Boiled Corned Beef.
I • 1- . 1 round is best. If cold and pressed, the
brisket, flank, and ribs will do.) Wash and put in cold water Allow
i hour to tbe I’d.✪ Boiled Corned Beef after it begins to boil. Let it stand in water till
iieaily cold, lake out all bones from thin piece, wrap in a cloth and
put on tfi-i’ge plate, with plate over and weight on top (flat irons will
do). Let It stand over night. C)r, pick meat apart, fat and lean evenly
mixed, and pack intO' a pan with plate set on top, then weight. You
have thus marbled slices. Pressing always improves conied beef.
, To Boil a Ham. ✪ To Boil a Ham
Page 37 · 9 recipe records on this page
Presented as published in 1909. 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
Get fillet of roasting beef. Remove fat and skin. Sprinkle over pepper and a little salt. Skewer it into nice shape, and lard it with fat bacon. Place it on baking tin ; Place over meat a large piece of butter, and cook it slowly in the oven, basting frequently. lb. beef takes half-an-hour to cook). When ready, pour off fat, and pour round beef 1 gill cream. Place tin on slow fire to heat cream thoroughly, and baste meat with it. Place meat on dish with cream round it. Cream will be a pale brownish colour, because of the fat which adhered to tin, and because of basting meat.
Cold Roast Beef.
Beef should be cut in slices, the gravy brought to boiling point, and the slices dipped in just long enough to heat. SteAving toughens it, unless gently simmered 1 hour.
Pressed Beef.
5 or 6 lb. Beef, thick flank, pickled; Mixed Vegetables. Glaze, Aspic Jelly.
If the beef has been long in pickle, wash it, put into a pan of cold water, bring to the boil and skim ; add a few sliced vegetables, and simmer slowly about 2 hours. Lift out, remove bone, press with a weight on top. When quite cool wipe off grease, and cover with
glaze. Dish and garnish with aspic and parsley. The beef may be decorated with a little butter beaten till creamy and put into a forcing bag and tube.
Roast Beef.
I hour to each lb. Heat tin in oven, and when hot, place beef on rack. Baste well. Always have some water in oven to keep atmosphere moist. To dish, lift meat from tin, pour off fat, leaving sediment in tin. Add to it, J teaspoonful bovril, good pinch salt, and cupful water. Stir over fire till boiling. (You have delicious gravy if you dredge beef well with flour when half cooked.)
Steamed Beef.
Take 4 lb. of lean beef, free from bone. Cut some narrow strips of bacon, and with a sharp-pointed knife insert them into beef, making small holes in the steak for the purpose. Cut up three large onions, and lay them in bowl. Rub a little salt over the beef and lay it on the onions. Place bowl in pan of boiling water half way up, and steam 4 hours. When served, the meat will be deliciously tender, and there will be plenty of rich gravy.
Brawn.
i Pig’s Cheek, 1 Tongue (cured slightly). Seasoning— Pepper, Salt, Mace.
Boil till tender. Cut in inch squares and put into a presser with n sprinkling of the above seasoning between each layer. Turn out when cold.
Brawn (Russian).
1 lb. minced Beef, J pint Gravy, J oz. Gelatine, Salt, Pepper, Ketchup or Worcester Sauce.
Make the gravy hot, dissolve gelatine in it, add minced meat and seasoning to taste. (Instead of gelatine you may use 14 oz. of sago boiled till clear.) Wet a mould or basin and pour in mixture ; set°it aside till firm. Before fuming out, put it in hot water. Decorate with parsley.
Boiled Corned Beef.
I • 1- . 1 round is best. If cold and pressed, the
brisket, flank, and ribs will do.) Wash and put in cold water Allow i hour to tbe I’d. after it begins to boil. Let it stand in water till nearly cold, take out all bones from thin piece, wrap in a cloth and put on large plate, with plate over and weight on top (flat irons will do). Let It stand over night. C)r, pick meat apart, fat and lean evenly mixed, and pack intO' a pan with plate set on top, then weight. You have thus marbled slices. Pressing always improves conied beef.
, To Boil a Ham.
Records on this page
Fillet of Beef (a la creme)Cold Roast BeefRoast BeefPressed BeefSteamed BeefBrawnBrawn (Russian)Boiled Corned BeefTo Boil a Ham