Take eighteen pounds chopped meat, three-quarters pound
of salt, half pint powdered sage, one tablespoon pepper (level),
two tablespoons molasses✪ Yankee Sausage, Boston Style ; stuff in sausage cases carefully cleansed.
On a Gridiron
Prepare the steak as directed for broiling in a frying pan.
Have ready a bed of live coals; wood coals are the best. Wipe
the gridiron clean; put the steak on it; broil, turning often.
If the fire smokes or blazes from the dripping fat withdraw the
gridiron for a moment. It should cook in fifteen minutes.
After it is dished, season with pepper and salt. If gravy is
desired prepare it as directed in recipe for broiled beefsteak in
frying pan.
Stewed Ox Tail
Two ox tails cut in pieces three inches in length; to it add
three tablespoonfuls of butter, one large onion, half a carrot,
three slices of turnip two stalks of celery, two cloves, pint and a
half of stock, salt and pepper to taste; cut the vegetables in
small pieces, heat the butter, then add the vegetables, and when
it begins to brown, add a little flour and stir three minutes. Put
in the tails, adding the seasoning and stock. Simmer gently
three hours, serve on a hot dish, and pour strained gravy over
them.
Meats, Fowl, Entrees, Gravies and Fillings 271
Broiled Beefsteak
(In a frying pan).
The best piece of beef for steak are the tenderloin, sirloin
and rib pieces. A steak should not be less than three-quarters
of an inch thick. If beating is necessary, beat on both sides, but
not enough to tear the beef and allow the juice to escape. Have
the frying pan very hot and dry; put in the steak, cover it with
a tin cover✪ Broiled Beefsteak, turn the steak often. A steak an inch and a quarter
thick will be cooked in fifteen minutes. When cooked put it on a
hot dish and season with pepper and salt. The juices will then
escape and furnish the gravy. If this does not give enough gravy,
add two or more tablespoons of boiling water to the fat remaining
in the pan, mix thoroughly, pour it over the steak, and let it mix
with the other gravy. Prepare and broil mutton chops, venison,
and pork steaks as above. Meat prepared in this way is quite
equal to that broiled on a gridiron, and this method does not
waste its juices.
Beefsteak smothered in Onions
Cut one dozen onions into slices, fry a quarter pound salt
pork or bacon until all the fat is fried out, then take out the
crackling; into this hot fat put the onions, fry and stir for twenty
minutes over a good fire; add a teaspoon of salt, a dash of black
pepper, and one cup of boiling water✪ Beefsteak Smothered in Onions; place over a moderate
fire to simmer for half an hour; by this time the water should
have entirely evaporated and the onions should be a nice brown.
Have ready a broiled steak, place it in the pan with the onions,
cover it over the top with some of them, and stand in the oven
for five minutes. Then place the steak on a hot dish, heap
the onions over and around, and serve.
The Welsh method is as follows : Broil the steak over a quick
fire and butter it well. Then slice onions over it; after which
chop them up fine on the meat. The onions impart their flavor
to the beef, but are not eaten with it. It is important to chop
them on the steak, otherwise the flavor is lost.
A la Mode Beef ✪ A la Mode Beef
Page 139 · 6 recipe records on this page
Presented as published in 1915. 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
Take eighteen pounds chopped meat, three-quarters pound of salt, half pint powdered sage, one tablespoon pepper (level), two tablespoons molasses ; stuff in sausage cases carefully cleansed.
On a Gridiron
Prepare the steak as directed for broiling in a frying pan. Have ready a bed of live coals; wood coals are the best. Wipe the gridiron clean; put the steak on it; broil, turning often. If the fire smokes or blazes from the dripping fat withdraw the gridiron for a moment. It should cook in fifteen minutes. After it is dished, season with pepper and salt. If gravy is desired prepare it as directed in recipe for broiled beefsteak in frying pan.
Stewed Ox Tail
Two ox tails cut in pieces three inches in length; to it add three tablespoonfuls of butter, one large onion, half a carrot, three slices of turnip two stalks of celery, two cloves, pint and a half of stock, salt and pepper to taste; cut the vegetables in small pieces, heat the butter, then add the vegetables, and when it begins to brown, add a little flour and stir three minutes. Put in the tails, adding the seasoning and stock. Simmer gently three hours, serve on a hot dish, and pour strained gravy over them.
Meats, Fowl, Entrees, Gravies and Fillings 271
Broiled Beefsteak
(In a frying pan).
The best piece of beef for steak are the tenderloin, sirloin and rib pieces. A steak should not be less than three-quarters of an inch thick. If beating is necessary, beat on both sides, but not enough to tear the beef and allow the juice to escape. Have the frying pan very hot and dry; put in the steak, cover it with a tin cover, turn the steak often. A steak an inch and a quarter thick will be cooked in fifteen minutes. When cooked put it on a hot dish and season with pepper and salt. The juices will then escape and furnish the gravy. If this does not give enough gravy, add two or more tablespoons of boiling water to the fat remaining in the pan, mix thoroughly, pour it over the steak, and let it mix with the other gravy. Prepare and broil mutton chops, venison, and pork steaks as above. Meat prepared in this way is quite equal to that broiled on a gridiron, and this method does not waste its juices.
Beefsteak smothered in Onions
Cut one dozen onions into slices, fry a quarter pound salt pork or bacon until all the fat is fried out, then take out the crackling; into this hot fat put the onions, fry and stir for twenty minutes over a good fire; add a teaspoon of salt, a dash of black pepper, and one cup of boiling water; place over a moderate fire to simmer for half an hour; by this time the water should have entirely evaporated and the onions should be a nice brown. Have ready a broiled steak, place it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes. Then place the steak on a hot dish, heap the onions over and around, and serve.
The Welsh method is as follows : Broil the steak over a quick fire and butter it well. Then slice onions over it; after which chop them up fine on the meat. The onions impart their flavor to the beef, but are not eaten with it. It is important to chop them on the steak, otherwise the flavor is lost.
A la Mode Beef
Records on this page
Yankee Sausage, Boston StyleBroiled BeefsteakStewed Ox TailBeefsteak Smothered in OnionsA la Mode BeefA la Mode Beef