Get a piece of the rump, from twelve to thirteen pounds ; let the butcher
take outthe bone and have an onion inserted ; rub it all over with different
spices ; let it stand for a couple of days to become tender. Remove the
onion when 5'ou put it over to boil ; skim carefulty all grease that will rise
to the top. It must boil slowly for three or four hours. Add about six or
eight cloves, two blades of mace, a few celerj^ tops ; in about two hours
before dinner add two carrots, cut in thin, round slices, one onion, some
allspice, whole peppers✪ Bouilli Beef. Short time before serving, take out about a pint
of the grav)' — add to it the same quantity of claret wine ; thicken with some
browned flour, adding a few capers ; pour over the beef and serve.
— Afrs. C. Uamilton.
SPICED BEEF.
Four to six pounds from the middle cut of the shin. Wash the meat on
the outside and cut off any part of the skin which is not sweet and clean.
Pick off all the fine fragmeuts of bone. Cut the meat into several pieces ;
cover with boiling water. Skim carefully as it boils and then simmer
until the meat falls to pieces and the liquor is reduced to half a pint. Re-
MEATS. 99
move the meat ; season the hquor highly with salt,✪ Spiced Beef pepper, sage and thyme,
add it to the meat, and mix with the fork until the meat is all broken.
Pack in a pan. When cold, cut in thin slices.
BRAISED BEEF.
Take six or eight pounds of round or a piece of the rump. Lard with
salt pork. Put a few slices of pork in the braising pan ; when the pork
begins to fr}^, add two onions, two slices carrot, half a turnip, all minced
or chopped fine. As soon as they begin to brown nicely, draw to one side
of the pan, and put in your beef. Dredge well with pepper, salt and
flour. Brown the meat well on all sides, then add one quart of boiling
water and a small bunch of sweet herbs✪ Braised Beef. Cover the pan and cook slowly
three and a half hours. Baste often ; take up and add to the gravy half
can of tomatoes and cook ten minutes. Strain, pour around beef and
serve
RIB ROAST OF BEEF.
Procure a second cut of rib roast of beef, remove the bones with a sharp
knife, roll and skewer it. Before roasting takeout the butcher's skewers,
unroll, season highly with salt and pepper and a few herbs, if liked ; roll
again tightly, fastening securely with skewer pins. Place in a pan on a
little iron griddle, made for the purpose to keep it just over the water in
the pan. Pepper and salt freely, also dredge with flour, and baste every
ten or fifteen minutes. Just before the beef is done pour over it haif a teacup
of vineo-a✪ Rib Roast of Beefr. To the gra\y put parsley, thyme and minced onion, which
should be browned.
TO COLLAR A FLANK OF BEEF.
Procure a well corned flank of beef. After washing it, remove the inner
and outer skin with the gristle. Make a seasoning of parsley, thyme, pep-
per and cloves.
Place the meat upon a board, and after rubbing with a little pepper,
spread the mixture over the inside. Roll the beef very tight, fasten it with
small skewers, place a bandage around the beef and tie with a strong tape ;
place in a pot, and cover with water to the depth of an inch ; boil slowly
100 TWENTIETH CENTURY PIOME COOK BOOK.
six hours. When done remove without undoing it; lay a board on top of
the beef, place a very heavy Vi^eight on top of the board, and let it remain
twent}^-four hours. Remove bandage, garnish with curled parsley, and
serve with tomato sauce,
TO SPICE A ROUND OF BEEF.
To a round of beef mix together four tablespoon fuls brown sugar, three
tablespoonfuls saltpetre ; with this rub your beef well. Two teacups of
salt, one teacup of cloves, one teacup of allspice✪ To Spice a Round of Beef (the spice must be ground
fine).
Page 56 · 5 recipe records on this page
Presented as published in 1905. 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 a piece of the rump, from twelve to thirteen pounds ; let the butcher take out the bone and have an onion inserted ; rub it all over with different spices ; let it stand for a couple of days to become tender. Remove the onion when you put it over to boil ; skim carefulty all grease that will rise to the top. It must boil slowly for three or four hours. Add about six or eight cloves, two blades of mace, a few celery tops ; in about two hours before dinner add two carrots, cut in thin, round slices, one onion, some allspice, whole peppers. Short time before serving, take out about a pint of the gravy — add to it the same quantity of claret wine ; thicken with some browned flour, adding a few capers ; pour over the beef and serve.
— Afrs. C. Uamilton.
SPICED BEEF.
Four to six pounds from the middle cut of the shin. Wash the meat on the outside and cut off any part of the skin which is not sweet and clean. Pick off all the fine fragmeuts of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils and then simmer until the meat falls to pieces and the liquor is reduced to half a pint. Re-
move the meat ; season the liquor highly with salt, pepper, sage and thyme, add it to the meat, and mix with the fork until the meat is all broken. Pack in a pan. When cold, cut in thin slices.
BRAISED BEEF.
Take six or eight pounds of round or a piece of the rump. Lard with salt pork. Put a few slices of pork in the braising pan ; when the pork begins to fry, add two onions, two slices carrot, half a turnip, all minced or chopped fine. As soon as they begin to brown nicely, draw to one side of the pan, and put in your beef. Dredge well with pepper, salt and flour. Brown the meat well on all sides, then add one quart of boiling water and a small bunch of sweet herbs. Cover the pan and cook slowly three and a half hours. Baste often ; take up and add to the gravy half can of tomatoes and cook ten minutes. Strain, pour around beef and serve
RIB ROAST OF BEEF.
Procure a second cut of rib roast of beef, remove the bones with a sharp knife, roll and skewer it. Before roasting takeout the butcher's skewers, unroll, season highly with salt and pepper and a few herbs, if liked ; roll again tightly, fastening securely with skewer pins. Place in a pan on a little iron griddle, made for the purpose to keep it just over the water in the pan. Pepper and salt freely, also dredge with flour, and baste every ten or fifteen minutes. Just before the beef is done pour over it haif a teacup of vineo-ar. To the gra\y put parsley, thyme and minced onion, which should be browned.
TO COLLAR A FLANK OF BEEF.
Procure a well corned flank of beef. After washing it, remove the inner and outer skin with the gristle. Make a seasoning of parsley, thyme, pepper and cloves.
Place the meat upon a board, and after rubbing with a little pepper, spread the mixture over the inside. Roll the beef very tight, fasten it with small skewers, place a bandage around the beef and tie with a strong tape ; place in a pot, and cover with water to the depth of an inch ; boil slowly
six hours. When done remove without undoing it; lay a board on top of the beef, place a very heavy Vi^eight on top of the board, and let it remain twent}^-four hours. Remove bandage, garnish with curled parsley, and serve with tomato sauce,
TO SPICE A ROUND OF BEEF.
To a round of beef mix together four tablespoon fuls brown sugar, three tablespoonfuls saltpetre ; with this rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine).
Records on this page
Bouilli BeefSpiced BeefBraised BeefRib Roast of BeefTo Spice a Round of Beef