Season with pepper, salt, and ketchup, and stew for ten minutes
more. Serve on a very hot dish, the beef in the centre and the
macaroni round, and garnish with gherkins, chillies, or pickled
walnut.
To Fry Fillets of Beef (i) (very good). — Undercut of beef,
2 oz. butter. Pepper, salt, parsley, flour, mustard, tomato sauce.
Mix a teaspoon of pepper and the same of salt, i tablespoon each
of chopped parsley and flour (more if there is much beef) on a
plate. Cut the beef into small slices and cover with made mus-
tard. Dip each piece into the plate, first one side and then the
other, till it is well sprinkled with the ingredients. Fry in butter.
Arrange on a very hot dish in a ring, the slices overlapping one
another, and pour round hot tomato sauce.
To Fry Fillets of Beef (2) . — Undercut of sirloin of beef,
1 lemon, 2 oz. butter, gravy. Cut the undercut into small slices ;
fry them for eight minutes in two ounces of butter. Warm some
good gravy and add 1 teaspoon of lemon juice, seasoning it to
your taste. Put a mould of mashed potatoes in the centre
of a very hot dish. Stand the fillets or slices of beef round it,
leaning them against the side of the potatoes. Pour the gravy
round and serve.
Fillets of Beef with Mushrooms. — 1 lb. button mush-
rooms, undercut of beef. Proceed as in preceding recipe, but
make a sauce of 1 oz. of butter and 1 oz. of flour melted in a
saucepan and smoothly mixed, add a little stock and the mush-
rooms and a little lemon juice. Cook till the mushrooms are
tender, and heap them on the dish instead of potatoes, lay the
fillets in the dish and pour the sauce round. Serve very hot.
Spiced Beef (pressed). — From 6 to 8 lbs. of the round, rump,
or thick flank of beef ; | teaspoon each of pepper, mace, nutmeg,
and mustard, all in powder ; 1 teaspoon of ground cloves and a
little cayenne ; 4 oz. brown sugar ; 4 oz. salt. Mix all these in-
gredients thoroughly together and rub the beef well with the
mixture, taking care that every part of the joint is rubbed. Leave
MEAT.
39
the joint in an earthenware pan with the mixture and turn it once
in twenty-four hours. In twelve days the beef will be ready. It
must then be washed but not left to soak, tie and skewer the joint
into a good shape and put it into a stew-pan which is only just big
enough to take it, and pour over it rather less than two pints of
boiling water, a small onion, a carrot, a sprig of thyme and parsley,
a bay-leaf, and a little bit of celery. Let it simmer slowly for
three hours and skim occasionally, then take out the beef and
put it in a deep dish. Press it, and when cold glaze it.
To Salt Beef. — Take a piece of silver-side of the round
weighing about 7 or 8 lbs. and cover it with brown sugar well
rubbed in, and allow it to remain six hours ; then powder half an
ounce of saltpetre and press this equally on all sides to give it a
colour ; next cover it with common salt and let it stay till next
day. Turn it and rub with the salt in the pan for five or six days,
throwing the brine over it at the same time with a spoon. If
salted in this way the meat will not become hard. ✪ To Fry Fillets of Beef (1)
Page 29 · 5 recipe records on this page
Presented as published in 1901. 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
Season with pepper, salt, and ketchup, and stew for ten minutes more. Serve on a very hot dish, the beef in the centre and the macaroni round, and garnish with gherkins, chillies, or pickled walnut.
To Fry Fillets of Beef (i) (very good). — Undercut of beef, 2 oz. butter. Pepper, salt, parsley, flour, mustard, tomato sauce. Mix a teaspoon of pepper and the same of salt, i tablespoon each of chopped parsley and flour (more if there is much beef) on a plate. Cut the beef into small slices and cover with made mustard. Dip each piece into the plate, first one side and then the other, till it is well sprinkled with the ingredients. Fry in butter. Arrange on a very hot dish in a ring, the slices overlapping one another, and pour round hot tomato sauce.
To Fry Fillets of Beef (2) . — Undercut of sirloin of beef, 1 lemon, 2 oz. butter, gravy. Cut the undercut into small slices ; fry them for eight minutes in two ounces of butter. Warm some good gravy and add 1 teaspoon of lemon juice, seasoning it to your taste. Put a mould of mashed potatoes in the centre of a very hot dish. Stand the fillets or slices of beef round it, leaning them against the side of the potatoes. Pour the gravy round and serve.
Fillets of Beef with Mushrooms. — 1 lb. button mushrooms, undercut of beef. Proceed as in preceding recipe, but make a sauce of 1 oz. of butter and 1 oz. of flour melted in a saucepan and smoothly mixed, add a little stock and the mushrooms and a little lemon juice. Cook till the mushrooms are tender, and heap them on the dish instead of potatoes, lay the fillets in the dish and pour the sauce round. Serve very hot.
Spiced Beef (pressed). — From 6 to 8 lbs. of the round, rump, or thick flank of beef ; | teaspoon each of pepper, mace, nutmeg, and mustard, all in powder ; 1 teaspoon of ground cloves and a little cayenne ; 4 oz. brown sugar ; 4 oz. salt. Mix all these ingredients thoroughly together and rub the beef well with the mixture, taking care that every part of the joint is rubbed. Leave
the joint in an earthenware pan with the mixture and turn it once in twenty-four hours. In twelve days the beef will be ready. It must then be washed but not left to soak, tie and skewer the joint into a good shape and put it into a stew-pan which is only just big enough to take it, and pour over it rather less than two pints of boiling water, a small onion, a carrot, a sprig of thyme and parsley, a bay-leaf, and a little bit of celery. Let it simmer slowly for three hours and skim occasionally, then take out the beef and put it in a deep dish. Press it, and when cold glaze it.
To Salt Beef. — Take a piece of silver-side of the round weighing about 7 or 8 lbs. and cover it with brown sugar well rubbed in, and allow it to remain six hours ; then powder half an ounce of saltpetre and press this equally on all sides to give it a colour ; next cover it with common salt and let it stay till next day. Turn it and rub with the salt in the pan for five or six days, throwing the brine over it at the same time with a spoon. If salted in this way the meat will not become hard.
Records on this page
To Fry Fillets of Beef (1)To Fry Fillets of Beef (2)Fillets of Beef with MushroomsSpiced Beef (pressed)To Salt Beef