Steak to Grill. — Light the grill burners and turn
the gas on full for one minute until the grill is red-
hot; then place the meat underneath the burners on
the gridiron and turn the gas down so that the flames
do not touch the meat ; and if it be a chop, give it a
fierce heat for one minute, and then a gentle heat for
three minutes on one side; then turn it and cook the
same on the other side, and it will be nicely cooked
and brown. If a steak, allow it seven minutes on one
side and five on the other, giving a fierce heat at first.
Serve on a hot dish, and put a little butter on top.
94
THE HOUSEHOLD
1
Steak, Stewed. — Ingredients: i lb. of thick rump
steak, 2 oz. of butter or dripping, i onion, i carrot,
2 mushrooms, i oz. of flour, i pint of stock or water,
i teaspoonful of caramel or browning. Fry the steak
in a thick stewpan in 2 ounces of butter or dripping till
brown on both sides. Take it up, and now add the
flour and vegetables, chopped finely; fry these for
five minutes, then add the stock or water; stir till it
boils, then add the caramel. Put the steak into the
hot gravy, and very gently simmer for two hours.
Garnish with little pieces of carrot or button mush¬
rooms, cooked separately. Strain the gravy over the
steak when dishing it up. If the stewpan be placed
over a gas burner with as little flame under as possible,
it will need no further attention whilst simmering.
Brisket of Beef Spiced. — Take a piece of brisket of
beef, about 6 lbs. in weight, place it in a stewpan with
sufficient stock or water to nearly cover it, allow it to
boil up once, put in one carrot, three onions stuck with
four cloves in each onion, one turnip, one leek, and
into a muslin bag put a teaspoonful of allspice,
one blade of mace, two teaspoonsful of pepper¬
corns, a sprig of parsley, lemon thyme, and two bay
leaves. Let it gently simmer for four hours. Take
the meat out, slip out the bones, and press the meat
between two dishes with a weight on top, and let it
so remain until next day. Glaze the meat with some
dark brown glaze, place on a clean dish with a parsley
border around.
Chicken, Boned and Stuffed. — Bone the chicken,
with the exception of the wings and legs, and then
stuff it with this forcemeat : J lb. minced veal, J lb.
beef suet, \ lb. bread crumbs, a few mushrooms and
truffles, parsley, nutmeg, pepper, salt, and lemon peel✪ Chicken, Boned and Stuffed.
Mix this with two eggs, stuff the chicken, and truss
into shape and roast it.
Calf’s Liver and Bacon. — J lb. liver, J lb. streaky
bacon, i oz. flour, i teaspoonful of salt, J teaspoonful
of pepper.✪ Calf’s Liver and Bacon
GAS COOKERY BOOK.
95
Page 51 · 5 recipe records on this page
Presented as published in 1900. 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
Steak to Grill. — Light the grill burners and turn the gas on full for one minute until the grill is redhot; then place the meat underneath the burners on the gridiron and turn the gas down so that the flames do not touch the meat ; and if it be a chop, give it a fierce heat for one minute, and then a gentle heat for three minutes on one side; then turn it and cook the same on the other side, and it will be nicely cooked and brown. If a steak, allow it seven minutes on one side and five on the other, giving a fierce heat at first. Serve on a hot dish, and put a little butter on top.
Steak, Stewed. — Ingredients: 1 lb. of thick rump steak, 2 oz. of butter or dripping, 1 onion, 1 carrot,
2 mushrooms, 1 oz. of flour, 1 pint of stock or water, 1 teaspoonful of caramel or browning. Fry the steak in a thick stewpan in 2 ounces of butter or dripping till brown on both sides. Take it up, and now add the flour and vegetables, chopped finely; fry these for five minutes, then add the stock or water; stir till it boils, then add the caramel. Put the steak into the hot gravy, and very gently simmer for two hours. Garnish with little pieces of carrot or button mushrooms, cooked separately. Strain the gravy over the steak when dishing it up. If the stewpan be placed over a gas burner with as little flame under as possible, it will need no further attention whilst simmering.
Brisket of Beef Spiced. — Take a piece of brisket of beef, about 6 lbs. in weight, place it in a stewpan with sufficient stock or water to nearly cover it, allow it to boil up once, put in one carrot, three onions stuck with four cloves in each onion, one turnip, one leek, and into a muslin bag put a teaspoonful of allspice, one blade of mace, two teaspoonfuls of peppercorns, a sprig of parsley, lemon thyme, and two bay leaves. Let it gently simmer for four hours. Take the meat out, slip out the bones, and press the meat between two dishes with a weight on top, and let it so remain until next day. Glaze the meat with some dark brown glaze, place on a clean dish with a parsley border around.
Chicken, Boned and Stuffed. — Bone the chicken, with the exception of the wings and legs, and then stuff it with this forcemeat: ½ lb. minced veal, ½ lb. beef suet, ½ lb. bread crumbs, a few mushrooms and truffles, parsley, nutmeg, pepper, salt, and lemon peel. Mix this with two eggs, stuff the chicken, and truss into shape and roast it.
Calf's Liver and Bacon.— ½ lb. liver, ½ lb. streaky bacon, 1 oz. flour, 1 teaspoonful of salt, ½ teaspoonful of pepper.
Records on this page
Chicken, Boned and StuffedSteak, StewedBrisket of Beef SpicedCalf’s Liver and BaconChicken Croquettes