BEEF DAUBE (doe-b). — Have a slice cut from the top of the
round of beef, 3 or 4 inches thick; take out the bone, cut places all
over it an inch or two apart (doing it as evenly as possible) and
place little squares of salt pork in each cut; put it in a deep frying=
pan or bakings tin with a little water, cover tightly, and bake, or sim-
mer on the stove for an hour; then turn it in the pan, season with a
little salt, pepper, and herbs if liked, slice on an onion, 2 or 3 pota-
toes, a small turnip, and a carrot✪ Beef Daube, cover again, and bake or simmer
until the vegetables are done. Serve with sour apples, baked or
fried. Time, If hours.
DEVILED BEEF.— Take 2 lbs. round steak, chopped fine, add a
cup of bread crumbs, | cup of sweet milk, a good table spoon of but-
ter, a good teaspoon of salt, a little pepper✪ Deviled Beef. Mix and put into square
deep tins, and bake about | hour. It slices nicely when cold.
DRIED BEEF — This is commonly served as an appetizer, sliced
very thinly, and eaten raw. It is cooked by slicing thinly, or rather,
shaving it as for a relish, then put it in a sauce^jjan and scald with
just boiling water enough to cover it; let it scald 4 or 5 minutes,
then drain off the water, and add ^ pint of cream; when this gets hot
thicken it with a little corn^starch in cold milk✪ Dried Beef: when thoroughly
BEEF 129
hot, serve in a hot dish. Milk may be substituted for cream, and a
little butter added to season it, or the yolk of an egg. This is a con-
venient and economical dish for a small family living at a distance
from a market. Serve with either boiled or baked potatoes.
DRIED BEEF RELISH— Cut dried beef very fine, put it in a
sauce^pan with a little hot water and let it simmer on the stove a few
minutes; add a little butter, toast slices of bread a nice, delicate
brown, and spread the beef over the slices of toast. If the dried beef
is very salt, turn off the hot water after standing a few minutes; then
add a little more to prepare it.
FILLET OF BEEF — This is the underside of the loin; take
out the bones. After trimming and larding, put into a pan, in the
bottom of which are some small pieces of beef suet; sprinkle with
salt and pepper; add 1 cup of water. Bake in hot oven 30 minutes;
baste often with hot water.
FRIZZLED BEEF— Take 2 cups of sliced dried beef, i cup of
butter, 6 cups of sweet milk, 6 even teaspoons of flour, | teaspoon of
pepper, and 12 small slices of bread. Brown the butter slightly, add
the dried beef and let it cook until it curls at the edges; stir in the
flour dry, add the milk and pepper, stirring constantly until it boils;
turn it over the bread and serve.
BEEF HEART — Cut open the heart, rub well outside and in
with salt; maKe a nice dressing the same as for chicken, stuff the
heart and sew it together. Roll a nice round steak around it and tie;
season well with pepper and salt. Then put a plate in the bottom of
a kettle, put in the heart, cover with water, and cook until tender.
When about done, take it out and put into a dripping-pan, pour over
the juice in which it was cooked, and place it in the oven to brown.
Make a nice gravy to go with it. Excellent. ✪ Frizzled Beef
Page 96 · 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
BEEF DAUBE (doe-b). — Have a slice cut from the top of the round of beef, 3 or 4 inches thick; take out the bone, cut places all over it an inch or two apart (doing it as evenly as possible) and place little squares of salt pork in each cut; put it in a deep frying pan or baking tin with a little water, cover tightly, and bake, or simmer on the stove for an hour; then turn it in the pan, season with a little salt, pepper, and herbs if liked, slice on an onion, 2 or 3 potatoes, a small turnip, and a carrot, cover again, and bake or simmer until the vegetables are done. Serve with sour apples, baked or fried. Time, If hours.
DEVILED BEEF.— Take 2 lbs. round steak, chopped fine, add a cup of bread crumbs, | cup of sweet milk, a good table spoon of butter, a good teaspoon of salt, a little pepper. Mix and put into square deep tins, and bake about | hour. It slices nicely when cold.
DRIED BEEF — This is commonly served as an appetizer, sliced very thinly, and eaten raw. It is cooked by slicing thinly, or rather, shaving it as for a relish, then put it in a saucepan and scald with just boiling water enough to cover it; let it scald 4 or 5 minutes, then drain off the water, and add ^ pint of cream; when this gets hot thicken it with a little cornstarch in cold milk: when thoroughly
hot, serve in a hot dish. Milk may be substituted for cream, and a little butter added to season it, or the yolk of an egg. This is a convenient and economical dish for a small family living at a distance from a market. Serve with either boiled or baked potatoes.
DRIED BEEF RELISH— Cut dried beef very fine, put it in a saucepan with a little hot water and let it simmer on the stove a few minutes; add a little butter, toast slices of bread a nice, delicate brown, and spread the beef over the slices of toast. If the dried beef is very salt, turn off the hot water after standing a few minutes; then add a little more to prepare it.
FILLET OF BEEF — This is the underside of the loin; take out the bones. After trimming and larding, put into a pan, in the bottom of which are some small pieces of beef suet; sprinkle with salt and pepper; add 1 cup of water. Bake in hot oven 30 minutes; baste often with hot water.
FRIZZLED BEEF— Take 2 cups of sliced dried beef, i cup of butter, 6 cups of sweet milk, 6 even teaspoons of flour, | teaspoon of pepper, and 12 small slices of bread. Brown the butter slightly, add the dried beef and let it cook until it curls at the edges; stir in the flour dry, add the milk and pepper, stirring constantly until it boils; turn it over the bread and serve.
BEEF HEART — Cut open the heart, rub well outside and in with salt; make a nice dressing the same as for chicken, stuff the heart and sew it together. Roll a nice round steak around it and tie; season well with pepper and salt. Then put a plate in the bottom of a kettle, put in the heart, cover with water, and cook until tender. When about done, take it out and put into a dripping-pan, pour over the juice in which it was cooked, and place it in the oven to brown. Make a nice gravy to go with it. Excellent.
Records on this page
Beef DaubeDeviled BeefDried BeefFrizzled BeefBeef Heart