Wipe the meat, and rub into it the salt, pepper, sugar,
and spice. Cut the onion into bits, and put half of it
and one bay leaf into the bottom of an earthen dish.
Next place the meat in the dish, and sprinkle the re-
mainder of the vegetables over it. Pour the vinegar
over the meat, and after laying the second bay leaf on
top, cover the dish closely and put it away in a cool
place. It should stand for forty-eight hours. In cold
weather it is a good plan to extend the time to three or
four days.
When ready to cook the meat, take it from the dish
VARIOUS MODES OF COOKING MEAT. 247
and wipe it with a dry cloth. Put two table-spoonfuls
of butter in an iron pot, and place over the fire. When
it becomes hot, put in the meat. Cook until brown on
one side, and then turn and brown on the other ; after
which move the pot back where its contents will cook
slowly.
Mix the flour with one gill of cold water, and stir it
into a quart of boiling water, minus a gill. Let the mix-
ture boil for ten minutes ; then pour it over the beef.
Cover the pot closely, and set it where its contents will
simmer for five hours. The gravy must never more than
bubble. At the end of the five hours taste the gravy, to
ascertain whether there is enough seasoning. Serve the
meat on a warm dish with a little of the gravy poured
over it, and send the rest to the table in a separate dish.
This meat is nice either hot or cold.
* Rolled Flank of Beef, — Cold.
Use three or four pounds of the thinnest part of the
flank. With a sharp knife remove the thin, dry skin
which will be found on one side of the flank. Wipe the
meat, and spread it on a board. If one part be very
much thicker than another, cut a thin slice from the
thick part and lay it on the thin. Sprinkle one table-
spoonful of salt and one teaspoonful of pepper over the
meat.
Make a dressing with one pint of cracker crumbs, a
generous half-pint of cold water, three table-spoonfuls
of butter, one teaspoonful of salt, one-third of a tea-
spoonful of pepper, half a teaspoonful of powdered
thyme, half a teaspoonful of summer savory, and one
egg✪ Rolled Flank of Beef, Cold. Mix all the ingredients except the egg, and let
them stand for ten minutes. Now add the egg, well
beaten. Spread this dressing on the meat. Now roll
the meat firmly, and tie rather loosely with twine. Pin
it carefully in a piece of cloth, and after placing it in a
248 MISS PAKLOA'S KITCHEN COMPANION.
stew-pan and covering it with boiling water, simmer it
for five hours. At the end of that time take it from the
fire, but let it stand in the hot water for half an hour.
On taking it from the water, remove the cloth, but do
not take off the strings. Place on a flat dish, putting
upon it a pan containing two bricks. Let the meat cool
under this pressure, and when it is cold, cut it in thin
slices.
The water in which the flank was boiled may be used
as the foundation for a tomato or vegetable soup.
* Rolled Flank of Beef, — Hot.
Page 128 · 2 recipe records on this page
Presented as published in 1887. 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
Wipe the meat, and rub into it the salt, pepper, sugar, and spice. Cut the onion into bits, and put half of it and one bay leaf into the bottom of an earthen dish. Next place the meat in the dish, and sprinkle the remainder of the vegetables over it. Pour the vinegar over the meat, and after laying the second bay leaf on top, cover the dish closely and put it away in a cool place. It should stand for forty-eight hours. In cold weather it is a good plan to extend the time to three or four days.
When ready to cook the meat, take it from the dish
and wipe it with a dry cloth. Put two table-spoonfuls of butter in an iron pot, and place over the fire. When it becomes hot, put in the meat. Cook until brown on one side, and then turn and brown on the other ; after which move the pot back where its contents will cook slowly.
Mix the flour with one gill of cold water, and stir it into a quart of boiling water, minus a gill. Let the mixture boil for ten minutes ; then pour it over the beef. Cover the pot closely, and set it where its contents will simmer for five hours. The gravy must never more than bubble. At the end of the five hours taste the gravy, to ascertain whether there is enough seasoning. Serve the meat on a warm dish with a little of the gravy poured over it, and send the rest to the table in a separate dish. This meat is nice either hot or cold.
* Rolled Flank of Beef, — Cold.
Use three or four pounds of the thinnest part of the flank. With a sharp knife remove the thin, dry skin which will be found on one side of the flank. Wipe the meat, and spread it on a board. If one part be very much thicker than another, cut a thin slice from the thick part and lay it on the thin. Sprinkle one tablespoonful of salt and one teaspoonful of pepper over the meat.
Make a dressing with one pint of cracker crumbs, a generous half-pint of cold water, three table-spoonfuls of butter, one teaspoonful of salt, one-third of a teaspoonful of pepper, half a teaspoonful of powdered thyme, half a teaspoonful of summer savory, and one egg. Mix all the ingredients except the egg, and let them stand for ten minutes. Now add the egg, well beaten. Spread this dressing on the meat. Now roll the meat firmly, and tie rather loosely with twine. Pin it carefully in a piece of cloth, and after placing it in a
stew-pan and covering it with boiling water, simmer it for five hours. At the end of that time take it from the fire, but let it stand in the hot water for half an hour. On taking it from the water, remove the cloth, but do not take off the strings. Place on a flat dish, putting upon it a pan containing two bricks. Let the meat cool under this pressure, and when it is cold, cut it in thin slices.
The water in which the flank was boiled may be used as the foundation for a tomato or vegetable soup.
* Rolled Flank of Beef, — Hot.
Records on this page
Rolled Flank of Beef, ColdRolled Flank of Beef