Cut up one and a half pounds of steak into small, almost
square pieces, which should not be too thick, season with
pepper, salt, and a little finely chopped parsley and onion, and
roll them up; then dust lightly with the flour. Cut half a
pound of ox kidney into thin slices, fry these lightly and
quickly in a small quantity of boiling dripping, and put them
aside to cool. Chop the bacon coarsely and then proceed to
fill the pie-dish; butter the latter and place a layer of meat
rolls in it; then cover them with some slices of fried kidney,
and sprinkle over some of the chopped bacon. Then put more
meat rolls and kidney and bacon and pour in sufficient stock,
seasoned with pepper and salt to nearly fill the dish; cover
it, and put it into a moderate oven for two hours. When
the meat has cooled, add a little more stock, if necessary, and
put on a dripping-paste; brush it over with some beaten yolk
of egg✪ Steak and Kidney Pie, and bake in a well-heated oven until the crust is evenly
browned.
Steak and Tomato Pudding.
Mix some fine salt with a dust of cayenne, some black pepper
STANDARD COOKERY. 165
and a little grated nutmeg. Cut about a pound and a half of
lean steak into moderately small thin slices; dust them with
some prepared salt, and roll them up. Shred six ounces of
refined beef suet with a sharp knife and put it into a bowl
with one pound of flour, a pinch of salt and a teaspoonful
of baking powder; rub the suet into sufficient cold water to
mix it to a smooth and fairly soft paste. Turn the paste on
to a floured board, and roll it out to about one-third of an inch
in thickness, then line a pudding dish (which has previously
been buttered) with it. Remove the skin from some firm
tomatoes, cut them into quarters and take out the seeds.
Place a layer of meat rolls in the bowl, cover them with some
pieces of tomato, then scatter a little bacon and onion over
them and continue in the same way until the dish is full.
Pour in rather less than half a pint of stock✪ Steak and Tomato Pudding (or water) and
cover in the pudding with a layer of the paste about a quarter
of an inch thick; trim it neatly and moisten the edge and press
it well against the under paste so that it may adhere. Dip
a pudding cloth into boiling water, wring it and flour it, then
tie it securely over the dish. Have ready a saucepan contain-
ing boiling water; put in the pudding, and let it cook steadily
for four hours, taking care that the water does not boil over
the top of the dish.
Stewed Roast Beef.
Roast a piece of lean beef before an open fire until it is
half done, basting from time to time with butter. Now take
the juice of twelve moderate-sized onions, add sufficient bread-
crumb to absorb it, and one pound of fresh butter. Mix
thoroughly into a smooth paste and season with pepper and
salt. Now place the mixture in a stewpan and stir in suffi-
cient strong stock to make a thick sauce. When this has
simmered five minutes place in it the piece of beef cut into
slices. Cover and simmer until thoroughly done.
The sauce should be strained, thickened with the yolks of
three eggs✪ Stewed Roast Beef, and poured over the slices of beef arranged in
a pile on the dish.
Stewed Roast Beef. (Another Method.)
Page 115 · 4 recipe records on this page
Presented as published in 1912. 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
Cut up one and a half pounds of steak into small, almost square pieces, which should not be too thick, season with pepper, salt, and a little finely chopped parsley and onion, and roll them up; then dust lightly with the flour. Cut half a pound of ox kidney into thin slices, fry these lightly and quickly in a small quantity of boiling dripping, and put them aside to cool. Chop the bacon coarsely and then proceed to fill the pie-dish; butter the latter and place a layer of meat rolls in it; then cover them with some slices of fried kidney, and sprinkle over some of the chopped bacon. Then put more meat rolls and kidney and bacon and pour in sufficient stock, seasoned with pepper and salt to nearly fill the dish; cover it, and put it into a moderate oven for two hours. When the meat has cooled, add a little more stock, if necessary, and put on a dripping-paste; brush it over with some beaten yolk of egg, and bake in a well-heated oven until the crust is evenly browned.
Steak and Tomato Pudding.
Mix some fine salt with a dust of cayenne, some black pepper
and a little grated nutmeg. Cut about a pound and a half of lean steak into moderately small thin slices; dust them with some prepared salt, and roll them up. Shred six ounces of refined beef suet with a sharp knife and put it into a bowl with one pound of flour, a pinch of salt and a teaspoonful of baking powder; rub the suet into sufficient cold water to mix it to a smooth and fairly soft paste. Turn the paste on to a floured board, and roll it out to about one-third of an inch in thickness, then line a pudding dish (which has previously been buttered) with it. Remove the skin from some firm tomatoes, cut them into quarters and take out the seeds. Place a layer of meat rolls in the bowl, cover them with some pieces of tomato, then scatter a little bacon and onion over them and continue in the same way until the dish is full. Pour in rather less than half a pint of stock (or water) and cover in the pudding with a layer of the paste about a quarter of an inch thick; trim it neatly and moisten the edge and press it well against the under paste so that it may adhere. Dip a pudding cloth into boiling water, wring it and flour it, then tie it securely over the dish. Have ready a saucepan containing boiling water; put in the pudding, and let it cook steadily for four hours, taking care that the water does not boil over the top of the dish.
Stewed Roast Beef.
Roast a piece of lean beef before an open fire until it is half done, basting from time to time with butter. Now take the juice of twelve moderate-sized onions, add sufficient breadcrumb to absorb it, and one pound of fresh butter. Mix thoroughly into a smooth paste and season with pepper and salt. Now place the mixture in a stewpan and stir in sufficient strong stock to make a thick sauce. When this has simmered five minutes place in it the piece of beef cut into slices. Cover and simmer until thoroughly done.
The sauce should be strained, thickened with the yolks of three eggs, and poured over the slices of beef arranged in a pile on the dish.
Stewed Roast Beef. (Another Method.)
Records on this page
Steak and Kidney PieStewed KidneysSteak and Tomato PuddingStewed Roast Beef