in the dish, flatten down into a flat cake in the bottom of the pud-
ding^dish, and bake | hour. Take it up on a hot platter, spread the
top with soft butter, and send to the table hot. Good for supper or
breakfast in cold weather. For breakfast, serve hot corn=meal muf-
fins with the omelet.
BEEF POT PIE — A good dinner which combines the needed
variety of foods in 1 dish, is a beef or mutton stew. Two pounds of
cheap meat, neck of mutton, shin or round of beef, is enough for 4 to
6 people. Cut the meat in inch pieces, season with salt and pepper,
and roll in flour. Put the bones in cold water and heat slowly; when
boiling, put in the meat, already browned in a frying-pan, with a lit-
tle hot fat. Add 1 or 2 small onions sliced and fried with the meat,
if liked; a stalk of celery, or ^ cup of strained tomato, also gives a
nice flavor. Simmer an hour, then add a medium=sized carrot and
turnip, cleaned and cut in ^ inch squares; cook 2 hours, or till the
meat is tender; ^ hour before serving, put in 6 potatoes already
pared, quartered and parboiled to draw out their strong juice. Taste
and season more if liked, and skim all fat from the top; 10 minutes
before dinner time, put in the dumpling and cook without removing
the cover. The Dumplings : 1 pint of flour, I teaspoon of salt, 2 tea-
spoons baking powder, sifted together and mixed into a soft dough
with 1 cup more or less of milk or water✪ Beef Pot Pie. Drop from the tip of the
spoon into the boiling stew, cover closely, and in 10 minutes take up
on a hot platter or place around the platter on which the stew is
served.
POT=ROAST OF BEEF — Take 5 or 6 pounds of the round of
beef, remove the bone, put slices of suet in the bottom of a deep pot,
and fry out the fat; leave the bits of suet in the bottom of the kettle,
put in the beef in a round shape, and add a pint of hot water; put on
the stove where it will cook slowly. Cover well after sprinkling on a
little salt, pepper, and sweet herbs, if liked✪ Pot-Roast of Beef. It should cook 2 or 3
hours, and at last uncover it and rapidly cook out all the water, until
it begins to fry in the bottom of the kettle; when it is nicely
browned on the bottom, take up on a platter, the browned side up,
and pour over it any fat left in the pot. Good, warm or cold. Cut
in thin slices it makes nice sandwiches.
PRESSED BEEF — Take any kind of beef, stew it till the bones
fall out, pick it over carefully, removing all gristle, and chop finely.
Season to taste with pepper and salt, and add any herbs or spices de-
sired. Put it in a brick^shaped pan with a flaring top, put another
pan on top, and weight with flatnrons or other convenient weight
132 BEEF
When cold, serve in slices. Thus prepared, cheap and tough pieces
of meat may be made delicious.
ROAST BEEF.— The best pieces for
roasting are the first and second cut of the
sirloin. The next to be preferred are the
first cut of the rib and the back of the
rump. Dredge with flour, salt, and pep-
per, place in dripping-pan with very little sirloin.
water; baste frequently. If a large -piece ✪ Roast Beef
Page 98 · 3 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
in the dish, flatten down into a flat cake in the bottom of the pudding dish, and bake | hour. Take it up on a hot platter, spread the top with soft butter, and send to the table hot. Good for supper or breakfast in cold weather. For breakfast, serve hot cornmeal muffins with the omelet.
BEEF POT PIE — A good dinner which combines the needed variety of foods in 1 dish, is a beef or mutton stew. Two pounds of cheap meat, neck of mutton, shin or round of beef, is enough for 4 to 6 people. Cut the meat in inch pieces, season with salt and pepper, and roll in flour. Put the bones in cold water and heat slowly; when boiling, put in the meat, already browned in a frying-pan, with a little hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or ^ cup of strained tomato, also gives a nice flavor. Simmer an hour, then add a medium-sized carrot and turnip, cleaned and cut in ^ inch squares; cook 2 hours, or till the meat is tender; ^ hour before serving, put in 6 potatoes already pared, quartered and parboiled to draw out their strong juice. Taste and season more if liked, and skim all fat from the top; 10 minutes before dinner time, put in the dumpling and cook without removing the cover. The Dumplings : 1 pint of flour, I teaspoon of salt, 2 teaspoons baking powder, sifted together and mixed into a soft dough with 1 cup more or less of milk or water. Drop from the tip of the spoon into the boiling stew, cover closely, and in 10 minutes take up on a hot platter or place around the platter on which the stew is served.
POT-ROAST OF BEEF — Take 5 or 6 pounds of the round of beef, remove the bone, put slices of suet in the bottom of a deep pot, and fry out the fat; leave the bits of suet in the bottom of the kettle, put in the beef in a round shape, and add a pint of hot water; put on the stove where it will cook slowly. Cover well after sprinkling on a little salt, pepper, and sweet herbs, if liked. It should cook 2 or 3 hours, and at last uncover it and rapidly cook out all the water, until it begins to fry in the bottom of the kettle; when it is nicely browned on the bottom, take up on a platter, the browned side up, and pour over it any fat left in the pot. Good, warm or cold. Cut in thin slices it makes nice sandwiches.
PRESSED BEEF — Take any kind of beef, stew it till the bones fall out, pick it over carefully, removing all gristle, and chop finely. Season to taste with pepper and salt, and add any herbs or spices desired. Put it in a brick-shaped pan with a flaring top, put another pan on top, and weight with flat-irons or other convenient weight
When cold, serve in slices. Thus prepared, cheap and tough pieces of meat may be made delicious.
ROAST BEEF.— The best pieces for roasting are the first and second cut of the sirloin. The next to be preferred are the first cut of the rib and the back of the rump. Dredge with flour, salt, and pepper, place in dripping-pan with very little sirloin.
water; baste frequently. If a large piece
Records on this page
Beef Pot PiePot-Roast of BeefRoast Beef