To Keep dried beef and hams away from flies, pack them in dry salt.
This is better than ashes, oats, sawdust, or anything of the kind.
Italian Beefsteak. — Score a steak transversely with a sharp
knife, cutting it through ; lay it in a stew-pan, with a small piece of
butter ; season with pepper and salt, and an onion chopped fine✪ Italian Beefsteak. Let
it cook three-quarters of an hour in its own gravy, and serve hot.
Beefsteak. — The tenderloin is the best for broiline. If the beef
is not very tender it should be laid on a board and pounded before
broiling or frying it. Wash it in cold water, then lay it on a grid-
iron, place it on a hot bed of coals, and broil it as quick as possible
without burning it. Beef-toast is prepared by chopping fine the
remnants of beefsteak or cold roast-beef It should be warmed up
with a little water, and seasoned with butter, salt and pepper. Slices
of bread should be toasted and laid on a platter, on which the meat
is to be turned when hot.
Boiled Tongue. — In choosing a tongue, ascertain how long it
has been dried or pickled, and select one with a smooth skin, which
denotes its being young and tender. If'a dried one, and rather hard,
soak it at least for twelve hours previous to cooking it : if, however,
it is fresh from the pickle, two or three hours arc sufficient for it to
434 THE hearthstone; or, life at home.
remain in soak. Put the tongue into a stew-pan with plenty of cold
water and a bunch of savory herbs✪ Boiled Tongue; let it gradually come to a boil,
skim well and simmer very gently until tender. Peel off the skin,
garnish with tufts of cauliflowers or Brussels sprouts, and serve.
Boiled tongue is frequently sent to table with boiled poultry instead
of ham, and is, by many persons', preferred. If to serve cold, peel it,
fasten it down to a piece of board by sticking a fork through the root,
and another through the top to straighten it. When cold, glaze it,
and put a paper ruche round the root, and garnish with tufts of
parsley. Cook a large smoked tongue from four to four and a half
hours ; a small one two and a half to three hours. A large unsoaked
tongue three to three and a half hours ; a small one two to two and
a half hours. Seasonable at any time.
Boiled Breast of Mutton and Caper-sauce. — Breast of mut-
ton, bread crumbs, two tablespoonfuls of minced savory herbs (put a
large proportion of parsley), pepper and salt✪ Boiled Breast of Mutton and Caper-sauce to taste. Cut off the
superfluous fat ; bone it ; sprinkle over a layer of bread crumbs,
minced herbs and seasoning, roll and bind it up firmly. Boil gently
for two hours. Remove the tape, and serve with caper-sauce, a
little of which should be poured over the meat. Cook two hours.
Warmed-over Meats. — Boiled or roasted veal makes a nice dish,
chopped fine and warmed up, with just sufficient water to moisten it,
and a little butter, salt and pepper added. A little nutmeg and the
grated rind of a lemon improve it — none of the white part of the lemon
should be used. When well heated through, take it up on a platter,
and garnish it with a couple of lemons cut in slices.
Page 276 · 3 recipe records on this page
Presented as published in 1883. 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
To Keep dried beef and hams away from flies, pack them in dry salt. This is better than ashes, oats, sawdust, or anything of the kind.
Italian Beefsteak. — Score a steak transversely with a sharp knife, cutting it through ; lay it in a stew-pan, with a small piece of butter ; season with pepper and salt, and an onion chopped fine. Let it cook three-quarters of an hour in its own gravy, and serve hot.
Beefsteak. — The tenderloin is the best for broiling. If the beef is not very tender it should be laid on a board and pounded before broiling or frying it. Wash it in cold water, then lay it on a gridiron, place it on a hot bed of coals, and broil it as quick as possible without burning it. Beef-toast is prepared by chopping fine the remnants of beefsteak or cold roast-beef It should be warmed up with a little water, and seasoned with butter, salt and pepper. Slices of bread should be toasted and laid on a platter, on which the meat is to be turned when hot.
Boiled Tongue. — In choosing a tongue, ascertain how long it has been dried or pickled, and select one with a smooth skin, which denotes its being young and tender. If a dried one, and rather hard, soak it at least for twelve hours previous to cooking it : if, however, it is fresh from the pickle, two or three hours arc sufficient for it to
434 THE hearthstone; or, life at home.
remain in soak. Put the tongue into a stew-pan with plenty of cold water and a bunch of savory herbs; let it gradually come to a boil, skim well and simmer very gently until tender. Peel off the skin, garnish with tufts of cauliflowers or Brussels sprouts, and serve. Boiled tongue is frequently sent to table with boiled poultry instead of ham, and is, by many persons, preferred. If to serve cold, peel it, fasten it down to a piece of board by sticking a fork through the root, and another through the top to straighten it. When cold, glaze it, and put a paper ruche round the root, and garnish with tufts of parsley. Cook a large smoked tongue from four to four and a half hours ; a small one two and a half to three hours. A large unsoaked tongue three to three and a half hours ; a small one two to two and a half hours. Seasonable at any time.
Boiled Breast of Mutton and Caper-sauce. — Breast of mutton, bread crumbs, two tablespoonfuls of minced savory herbs (put a large proportion of parsley), pepper and salt to taste. Cut off the superfluous fat ; bone it ; sprinkle over a layer of bread crumbs, minced herbs and seasoning, roll and bind it up firmly. Boil gently for two hours. Remove the tape, and serve with caper-sauce, a little of which should be poured over the meat. Cook two hours.
Warmed-over Meats. — Boiled or roasted veal makes a nice dish, chopped fine and warmed up, with just sufficient water to moisten it, and a little butter, salt and pepper added. A little nutmeg and the grated rind of a lemon improve it — none of the white part of the lemon should be used. When well heated through, take it up on a platter, and garnish it with a couple of lemons cut in slices.
Records on this page
Italian BeefsteakBoiled TongueBoiled Breast of Mutton and Caper-sauce