Top or bottom round, or a piece of the chuck is nice for a
pot roast of beef. The pot should be no larger than necessary
to accommodate the meat, and an iron pot is best. Put some
drippings in the pot, and let get very hot. Trim the meat,
wipe it clean with a dry towel, and then put it in the sizzling
hot drippings, and turn until browned all over. Meanwhile
fry some onions brown in a little drippings in a separate pan,
and when the meat in the pot is well browned, add the
browned onions, % or 1 cup boiling water, salt and pepper to
taste, and 2 or 3 bay leaves✪ Pot Roast (Beef or Pork). Cover the pot closely so that
no steam can escape, and let it simmer on top of the stove
until the roast is nice and tender, turning often and watch-
ing carefully, so it does not burn. If the water seems to boil
away too rapidly, add a very little more boiling water, when-
ever necessary. When the meat is done, put on a hot platter.
158 FARM AND HOME COOK BOOK
add a little flour to the gravy, and when this has browned
nicely pour in a little cold water, boil up once, and then pour
the gravy into a gravy boat. If a slightly sour taste is liked,
1 or 2 tablesp vinegar may be added to the meat while roast-
ing.— [A. G., Mass.
Sour Pot Roast of Beef
Put a piece of nicely trimmed beef in a deep dish, pour
over it 1 cup vinegar, and set away in a cold place 3 days,
turning and basting the meat with the vinegar frequently
every day. After 3 days remove the meat from the vinegar,
wipe with a dry towel, cut gashes in the meat and insert
strips of fat bacon rolled in a mixture of salt, pepper and
ground cloves. Put some butter or drippings in an iron pot,
and when hot put in the beef, dredged with flour, and brown
nicely on all sides; then add about 2 cups boiling water, 2 car-
rots and 2 onions cut in pieces, 1 teasp whole pepper, 1 blade
of mace, a small piece of lemon peel, and salt to taste. Cover
closely and let simmer gently until the meat is tender, then
take out the meat and vegetables, strain the gravy, return to
the fire and thicken with a little flour. Put the meat on a
platter, pour over 1 or 2 tablesp of the gravy, and garnish
with the onions and carrots✪ Sour Pot Roast of Beef. Serve remainder of gravy in a
boat. — [S. E. W., O.
To Fry or Broil Steak
Beefsteak should be cut thick. If you have any well-
founded suspicion that it is not tender, lay it out on a clean
table, and pound it hard on both sides with the side of a
wooden potato masher. Have the frying pan very hot, put in
some drippings, or butter, and when this is hot, put in the
steak, and keep on moving it around, but do not prick with a
fork, as this would cause the juices to run out. When brown
on one side turn and brown on the other. The fire must be
hot, for if steak is not fried quickly it will be tough. Put
on a hot platter, add a very little hot water to the gravy
in the pan, pour over the steak, season with salt and pepper,
and serve at once. To broil steak have a nice clear fire of red
coals, and turn steak often until a nice brown on both sides.
Put on a hot platter with butter and season with salt and
pepper. Never add salt to steak while frying or broiling. —
[A. G., Mass.
Hamburg Steak (Beef or Pork) ✪ To Fry or Broil Steak
Page 103 · 4 recipe records on this page
Presented as published in 1907. 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
Top or bottom round, or a piece of the chuck is nice for a pot roast of beef. The pot should be no larger than necessary to accommodate the meat, and an iron pot is best. Put some drippings in the pot, and let get very hot. Trim the meat, wipe it clean with a dry towel, and then put it in the sizzling hot drippings, and turn until browned all over. Meanwhile fry some onions brown in a little drippings in a separate pan, and when the meat in the pot is well browned, add the browned onions, % or 1 cup boiling water, salt and pepper to taste, and 2 or 3 bay leaves. Cover the pot closely so that no steam can escape, and let it simmer on top of the stove until the roast is nice and tender, turning often and watching carefully, so it does not burn. If the water seems to boil away too rapidly, add a very little more boiling water, whenever necessary. When the meat is done, put on a hot platter.
add a little flour to the gravy, and when this has browned nicely pour in a little cold water, boil up once, and then pour the gravy into a gravy boat. If a slightly sour taste is liked, 1 or 2 tablesp vinegar may be added to the meat while roasting. — [A. G., Mass.
Sour Pot Roast of Beef
Put a piece of nicely trimmed beef in a deep dish, pour over it 1 cup vinegar, and set away in a cold place 3 days, turning and basting the meat with the vinegar frequently every day. After 3 days remove the meat from the vinegar, wipe with a dry towel, cut gashes in the meat and insert strips of fat bacon rolled in a mixture of salt, pepper and ground cloves. Put some butter or drippings in an iron pot, and when hot put in the beef, dredged with flour, and brown nicely on all sides; then add about 2 cups boiling water, 2 carrots and 2 onions cut in pieces, 1 teasp whole pepper, 1 blade of mace, a small piece of lemon peel, and salt to taste. Cover closely and let simmer gently until the meat is tender, then take out the meat and vegetables, strain the gravy, return to the fire and thicken with a little flour. Put the meat on a platter, pour over 1 or 2 tablesp of the gravy, and garnish with the onions and carrots. Serve remainder of gravy in a boat. — [S. E. W., O.
To Fry or Broil Steak
Beefsteak should be cut thick. If you have any wellfounded suspicion that it is not tender, lay it out on a clean table, and pound it hard on both sides with the side of a wooden potato masher. Have the frying pan very hot, put in some drippings, or butter, and when this is hot, put in the steak, and keep on moving it around, but do not prick with a fork, as this would cause the juices to run out. When brown on one side turn and brown on the other. The fire must be hot, for if steak is not fried quickly it will be tough. Put on a hot platter, add a very little hot water to the gravy in the pan, pour over the steak, season with salt and pepper, and serve at once. To broil steak have a nice clear fire of red coals, and turn steak often until a nice brown on both sides. Put on a hot platter with butter and season with salt and pepper. Never add salt to steak while frying or broiling. — [A. G., Mass.
Hamburg Steak (Beef or Pork)
Records on this page
Pot Roast (Beef or Pork)Sour Pot Roast of BeefTo Fry or Broil SteakHamburg Steak (Beef or Pork)