Prepare the meat as in Xo. 56 ; prepare the
beans as follows : — Shell a pint of the large
white sort (they should lie in water all night) ,
put them in sufficient water to cover them -nath
an ounce of Australian fat. Let them boil tiU
quite tender (they will take three hours) ; rub
through a wire sieve — they should be very thick
— season nicelj', add one ounce of butter✪ Beef and Haricot Beans, and
return to the stewpan. Stir till hot, and serve
roimd the beef.
58. MiiioTON OF Beef.
Cut six onions into thin slices, fry in two
ounces of fat till brown; add one table-spoonful
of flom-, nearly one pint of water, and ketchup ;
pejiper and salt to season ; stir over the fire to
boil ten minutes, and pour over the beef dished
up in slices; strew raspings over it, bake a
quarter of an hour, and serve hot. A spoonful
of chutnee wiU be found a great improvement.
59. Mutton avitk French Beans.
Prepare some mutton as in recipe No. 23 ; lay
it in a flat dish. Boil French beans till tender,
strain the water off, and stir them in the pan
in which the meat has been fried with one
ounce of butter, pepper✪ Minoton of Beef and salt, half a pint of
thickened brown gravy. Pour round the meat,
and serve.
GO. Smoking Chimney.
This recipe requires a tin shape, with a tin
lid fitting to the top, through which a fun-
nel like a cottage chimney rises. Cut beef or
mutton in dice, stir over the fire with a table-
spoonful of Harvey Sauce, four table-spoonfuls
of gravy, a boiled and cut-up onion, and two
table-spoonfuls of flour, one ounce of butter, a
few cooked mushrooms, and pepper and salt to
season. Put this in the lower part of the tin.
On the lid place a layer of mashed potato✪ Smoking Chimney
raised like a cottage roof ; the steam from below
will rise through the funnel, and give the effect
'of a smoking chimney.
61. Beef with Sheep's Liver.
Cut up thick slices of beef and thin slices of
liver, pepper and salt both, and flour them well.
Put the liver into a dripping-pan with equal
slices of good bacon and a pint of water✪ Beef with Sheep's Liver ; cover
them with very thin slices of onion ; let them cook
thoroughly, stirring them every flve minutes,
and flouring them well each time. When the
liver is thoroughly done put in the beef ; stir
about gently to give it the flavour of the gravj-,
and when quite hot serve.
62. Sheep's Heart, Stuffed.
Prepare some forcemeat as in recipe No. 15 ;
stuff the hearts with it — not too f uU, or the stuf-
flng will burst out. Brush the hearts over with
milk, and roll in flour. Fry them in a little
fat and turn them about on all sides till nicely
browned ; put in a stevq3an with a pint of well-
seasoned stock. Let them simmer one hour and
a half, or till tender; drain away the gravy,
skim it, and boil it shar^jly till reduced to one-
haK, thicken with a little flour (a glassful of
claret✪ Sheep's Heart, Stuffed is an improvement), pour over the hearts,
and serve very hot. The hearts are better
placed on a layer of Australian mince made
very hot and savoiuy.
63. Beef and Kidneys.
Fry beef in sUces and kidneys in very thin
sUces, lay them alternately one over the other ;
pour over them a rich brown gravy, and serve
with fried bacon laid over them at intervals.
64. Beef and Tomato Sauce. ✪ Beef and Tomato Sauce
Page 1994 · 9 recipe records on this page
Presented as published in 1892. 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
Prepare the meat as in No. 56 ; prepare the beans as follows : — Shell a pint of the large white sort (they should lie in water all night) , put them in sufficient water to cover them with an ounce of Australian fat. Let them boil till quite tender (they will take three hours) ; rub through a wire sieve — they should be very thick — season nicely, add one ounce of butter, and return to the stewpan. Stir till hot, and serve round the beef.
58. Miroton of Beef.
Cut six onions into thin slices, fry in two ounces of fat till brown; add one table-spoonful of flom-, nearly one pint of water, and ketchup; pepper and salt to season ; stir over the fire to boil ten minutes, and pour over the beef dished up in slices; strew raspings over it, bake a quarter of an hour, and serve hot. A spoonful of chutnee wiU be found a great improvement.
59. Mutton with French Beans.
Prepare some mutton as in recipe No. 23 ; lay it in a flat dish. Boil French beans till tender, strain the water off, and stir them in the pan in which the meat has been fried with one ounce of butter, pepper and salt, half a pint of thickened brown gravy. Pour round the meat, and serve.
GO. Smoking Chimney.
This recipe requires a tin shape, with a tin lid fitting to the top, through which a funnel like a cottage chimney rises. Cut beef or mutton in dice, stir over the fire with a tablespoonful of Harvey Sauce, four table-spoonfuls of gravy, a boiled and cut-up onion, and two table-spoonfuls of flour, one ounce of butter, a few cooked mushrooms, and pepper and salt to season. Put this in the lower part of the tin. On the lid place a layer of mashed potato raised like a cottage roof ; the steam from below will rise through the funnel, and give the effect 'of a smoking chimney.
61. Beef with Sheep's Liver.
Cut up thick slices of beef and thin slices of liver, pepper and salt both, and flour them well. Put the liver into a dripping-pan with equal slices of good bacon and a pint of water ; cover them with very thin slices of onion ; let them cook thoroughly, stirring them every flve minutes, and flouring them well each time. When the liver is thoroughly done put in the beef; stir about gently to give it the flavour of the gravj-, and when quite hot serve.
62. Sheep's Heart, Stuffed.
Prepare some forcemeat as in recipe No. 15 ; stuff the hearts with it — not too full, or the stufflng will burst out. Brush the hearts over with milk, and roll in flour. Fry them in a little fat and turn them about on all sides till nicely browned ; put in a stewpan with a pint of wellseasoned stock. Let them simmer one hour and a half, or till tender; drain away the gravy, skim it, and boil it sharply till reduced to one-half, thicken with a little flour (a glassful of claret is an improvement), pour over the hearts, and serve very hot. The hearts are better placed on a layer of Australian mince made very hot and savoiuy.
63. Beef and Kidneys.
Fry beef in slices and kidneys in very thin slices, lay them alternately one over the other ; pour over them a rich brown gravy, and serve with fried bacon laid over them at intervals. 64. Beef and Tomato Sauce.
Records on this page
Collops (a la Sauce Robert)Beef CollopsBeef and Haricot BeansMinoton of BeefMutton with French BeansSmoking ChimneyBeef with Sheep's LiverSheep's Heart, StuffedBeef and Tomato Sauce