piece of corned beef, brisket, free of
bone, with fat and lean mixed. Put
it in a kettle that has a cover, and
then pour over it sufficient water to
cover it. Put the lid on the kettle
and set it on the range, where it may
cook very slowly for four or five hours,
or until it is perfectly tender. Then
take it out of the pot, and with the
water in which it was boiled mix
enough plain water to boil one break-
fast cupful of hominy grits and two
cupfuls of yellow corn meal; stir all
well while cooking (about half an hour
will do) ; while this is being done,
cut the meat up in very small, thin
pieces ; mix these pieces through
with the mush while warm, and pour
the same into flat pans. Use a
little black pepper and a little sage✪ Beef, Corned, Scrapple
for flavoring. When cool, cut up
in slices and fry.
Beef, Corned, a la Soyer, Boiled. —
Put in the pot a piece weighing 6 lbs. ;
add four quarts of cold water; boil
very gently for three hours. One
hour before serving prepare two
cabbages, cut into four pieces, and
put into the pot with the meat. When
done, drain the cabbage, and place
round the beef on the dish, and serve.
Leave the broth from the meat on
the fire, put in 2 lbs. of split pease,
a little pepper and brown sugar ;
boil slowly till done, and put by,
uncovered, for next day, to use with
the cold meat. If more salt or pepper
is required, add it ; if, on the contrary,
it should be too salt, add more water
and 1 lb. of potatoes✪ Beef, Corned, a la Soyer, Boiled. Or skim-milk
may be added, and about 1 lb. of
toasted bread, cut into slices, and
put into the soup when serving ;
or Yz lb. of flour mixed with a pint
of water. Every part of salted beef
may be boiled thus, using any vege-
tables instead of cabbage.
Beef, Corned, Spiced. — Ten pounds
of round placed in a large bowl or
pan, rub twice a day on each side
with the following mixture : 1 lb. of
brown sugar, 2 ozs. of salt, one table-
spoonful of saltpetre, one of pul-
verized allspice, one of cloves, and a
little pepper✪ Beef, Corned, Spiced. Make a brine strong
enough to bear an egg. When your
beef has lain in the above mixture
twenty-four hours, put in the brine,
pouring in all the extracted juice.
One week will be sufficient to corn.
Beef, Dried, Creamed. — Shave off
very thin slices of dried beef, not
Beef Croquettes
BEEF
Beef, Fillet of
making the pieces too long ; put into
a stewpan a teacupful of cold water,
then the slices of beef ; after it sim-
mers a few minutes add a table-
spoonful of butter ; when this is
melted, take out the meat, putting
it where it will keep hot ; beat well
the yolk of one egg, add slowly two
table-spoonfuls of cream or milk, in
which a teaspoonful of flour has been
stirred, and pour it into the boiling
liquor, stirring to prevent curdling ;
salt and pepper to taste ; when it
has simmered a few minutes, pour in
half a teacupful of cream or new
milk, and pour the mixture over the
meat.
Beef Croquettes, Cold Roast. — ✪ Beef, Dried, Creamed
Page 9 · 5 recipe records on this page
Presented as published in 1902. 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
piece of corned beef, brisket, free of bone, with fat and lean mixed. Put it in a kettle that has a cover, and then pour over it sufficient water to cover it. Put the lid on the kettle and set it on the range, where it may cook very slowly for four or five hours, or until it is perfectly tender. Then take it out of the pot, and with the water in which it was boiled mix
enough plain water to boil one breakfast cupful of hominy grits and two cupfuls of yellow corn meal; stir all well while cooking (about half an hour will do) ; while this is being done, cut the meat up in very small, thin pieces ; mix these pieces through with the mush while warm, and pour the same into flat pans. Use a little black pepper and a little sage for flavoring. When cool, cut up in slices and fry.
Beef, Corned, a la Soyer, Boiled. —
Put in the pot a piece weighing 6 lbs. ; add four quarts of cold water; boil very gently for three hours. One hour before serving prepare two cabbages, cut into four pieces, and put into the pot with the meat. When done, drain the cabbage, and place round the beef on the dish, and serve. Leave the broth from the meat on the fire, put in 2 lbs. of split pease, a little pepper and brown sugar ; boil slowly till done, and put by, uncovered, for next day, to use with the cold meat. If more salt or pepper is required, add it ; if, on the contrary, it should be too salt, add more water and 1 lb. of potatoes. Or skim-milk may be added, and about 1 lb. of toasted bread, cut into slices, and put into the soup when serving ; or Yz lb. of flour mixed with a pint of water. Every part of salted beef may be boiled thus, using any vegetables instead of cabbage.
Beef, Corned, Spiced. — Ten pounds of round placed in a large bowl or pan, rub twice a day on each side with the following mixture : 1 lb. of brown sugar, 2 ozs. of salt, one tablespoonful of saltpetre, one of pulverized allspice, one of cloves, and a little pepper. Make a brine strong enough to bear an egg. When your beef has lain in the above mixture twenty-four hours, put in the brine, pouring in all the extracted juice. One week will be sufficient to corn.
Beef, Dried, Creamed. — Shave off very thin slices of dried beef, not
Beef Croquettes
Beef, Fillet of
making the pieces too long ; put into a stewpan a teacupful of cold water, then the slices of beef ; after it simmers a few minutes add a tablespoonful of butter ; when this is melted, take out the meat, putting it where it will keep hot ; beat well the yolk of one egg, add slowly two table-spoonfuls of cream or milk, in which a teaspoonful of flour has been stirred, and pour it into the boiling liquor, stirring to prevent curdling ; salt and pepper to taste ; when it has simmered a few minutes, pour in half a teacupful of cream or new milk, and pour the mixture over the meat.
Beef Croquettes, Cold Roast. —
Records on this page
Beef, Corned, ScrappleBeef, Corned, a la Soyer, BoiledBeef, Corned, SpicedBeef, Dried, CreamedBeef Croquettes, Cold Roast