Beat and roll a round steak, sprinkle it well with pepper
and salt; make a dressing of rolled cracker or dry biscuit,
with a tea-spoonful of minced onion, salt, pepper, very little
sage, and a good table-spoonful of butter; moisten it with a
little water✪ Stuffed Steak, or Mock Duck; spread it over the steak, roll it up, and tie it
securely; put it in a baking-pan, with a little water, and
cook it quickly, basting it very often ; take it up ; add a
small piece of butter and some cracker crumbs to the gravy;,
boil it a moment, and pour it over the steak. Serve.
STEWED HASH.
Chop any kind of cold meat very fine ; add a little minced
onion, pepper, and salt; slice some Irish potatoes✪ Stewed Hash thin; put
The New Kentucky Home Cook Booh.
all in a stew-pan, with water enough to keep it from burn-
ing, and boil it thoroughly ; before taking it off of the stove,
season it with a little parsley or celery chopped fine ; thick-
en with a little flour rubbed smoothly in cream.
Miss Alice Ficklin.
BAKED HASH.
Make as for stewed hash, adding bread crumbs and an
egg or two well beaten✪ Baked Hash ; put it in a baking-dish and bake.
Miss Alice Ficklin.
HASH ON TOAST.
Take any kind of cold meat — one, two, or three kinds —
that you may happen to have; take out all the gristle,
bones, and fat ; chop it very fine, or, what is better, grind it
in a sausage-grinder. To twTo pounds of meat add one and
one-half pint of cold water, or enough to make it rather
thin ; season with pepper and salt, about one table-spoonful
of each; put it into a skillet and boil, adding a very little
minced onion. Have a large meat-dish, covered with slices
of buttered toast. Add to the mixture on the stove half a
pint of melted butter, half a pint of sweet cream✪ Hash on Toast, boil it a
moment, and pour it over the toast. Serve at once while the
toast is still crisp. Mrs. George T. Hunter.
TO COOK BEEF HEELS.
Put them in hot water and boil until the hoof comes off
easily ; soak them in salt and water all night ; boil until the
bones come out ; add a pod of red pepper while cooking ;
take the meat and roll it in flour✪ To Cook Beef Heels, and fry in hot lard until
a nice brown. Mrs. B. M. Conner.
FLANK STEAK.
Prepare a flank steak by scoring it on both sides ; season
it well with salt and pepper, and dredge with flour; place
it in a baking-pan, with water enough to cover it well; peel
potatoes, either sweet, Irish, or both, and put in the pan
4
50
The New Kentucky Home Cook Booh.
with the steak ; make a dressing of bread crumbs, plenty of
butter✪ Flank Steak, and salt and pepper; put it over and around the
steak, and bake it; baste it quite often.
Miss Julia Porter.
TO COOK DRIED BEEF.
Beef not too dry and hard is the best for broiling. Slice
it thin, and lay it in warm water for half an hour ; wipe it
dry and roll it well with the rolling-pin ; put a small piece
of butter in a hot skillet, put in the beef, and cook it for a
very few moments; take it out and pour over it. drawn but-
ter, well seasoned with pepper. Or, after it is taken out of
the water, cut it in small pieces, put it in a skillet with half
a pint of boiling water, one table-spoonful of butter, and
some pepper✪ To Cook Dried Beef ; stew for a few moments.
TO COOK LIVER— FRENCH MODE. ✪ To Cook Liver—French Mode
Page 22 · 8 recipe records on this page
Presented as published in 1884. 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
Beat and roll a round steak, sprinkle it well with pepper and salt; make a dressing of rolled cracker or dry biscuit, with a tea-spoonful of minced onion, salt, pepper, very little sage, and a good table-spoonful of butter; moisten it with a little water; spread it over the steak, roll it up, and tie it securely; put it in a baking-pan, with a little water, and cook it quickly, basting it very often ; take it up ; add a small piece of butter and some cracker crumbs to the gravy, boil it a moment, and pour it over the steak. Serve. STEWED HASH.
Chop any kind of cold meat very fine ; add a little minced onion, pepper, and salt; slice some Irish potatoes thin; put
The New Kentucky Home Cook Booh.
all in a stew-pan, with water enough to keep it from burning, and boil it thoroughly ; before taking it off of the stove, season it with a little parsley or celery chopped fine ; thicken with a little flour rubbed smoothly in cream.
Miss Alice Ficklin.
BAKED HASH.
Make as for stewed hash, adding bread crumbs and an egg or two well beaten ; put it in a baking-dish and bake.
Miss Alice Ficklin. HASH ON TOAST.
Take any kind of cold meat — one, two, or three kinds — that you may happen to have; take out all the gristle, bones, and fat ; chop it very fine, or, what is better, grind it in a sausage-grinder. To twTo pounds of meat add one and one-half pint of cold water, or enough to make it rather thin ; season with pepper and salt, about one table-spoonful of each; put it into a skillet and boil, adding a very little minced onion. Have a large meat-dish, covered with slices of buttered toast. Add to the mixture on the stove half a pint of melted butter, half a pint of sweet cream, boil it a moment, and pour it over the toast. Serve at once while the toast is still crisp. Mrs. George T. Hunter.
TO COOK BEEF HEELS.
Put them in hot water and boil until the hoof comes off easily ; soak them in salt and water all night ; boil until the bones come out ; add a pod of red pepper while cooking ; take the meat and roll it in flour, and fry in hot lard until a nice brown. Mrs. B. M. Conner.
FLANK STEAK.
Prepare a flank steak by scoring it on both sides ; season it well with salt and pepper, and dredge with flour; place it in a baking-pan, with water enough to cover it well; peel potatoes, either sweet, Irish, or both, and put in the pan
The New Kentucky Home Cook Booh.
with the steak ; make a dressing of bread crumbs, plenty of butter, and salt and pepper; put it over and around the steak, and bake it; baste it quite often.
Miss Julia Porter. TO COOK DRIED BEEF.
Beef not too dry and hard is the best for broiling. Slice it thin, and lay it in warm water for half an hour ; wipe it dry and roll it well with the rolling-pin ; put a small piece of butter in a hot skillet, put in the beef, and cook it for a very few moments; take it out and pour over it. drawn butter, well seasoned with pepper. Or, after it is taken out of the water, cut it in small pieces, put it in a skillet with half a pint of boiling water, one table-spoonful of butter, and some pepper ; stew for a few moments.
TO COOK LIVER— FRENCH MODE.
Records on this page
Stuffed Steak, or Mock DuckStewed HashBaked HashHash on ToastTo Cook Beef HeelsFlank SteakTo Cook Dried BeefTo Cook Liver—French Mode