Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
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A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
BEEF OLIVES(Fish.) - (The Art Of Living In Australia)
2 lbs. Rump Steak--10d.
1/4 lb. Veal Seasoning--2d.
1/2 pint Stock
Total Cost--1s. O1/2 d.
Time--One Hour and a Quarter
Cut up the steak into thin slices about three inches long and two
broad, shape the seasoning into small corks, roll a piece up in each
slice of steak, thread them on a skewer and lay them in a saucepan.
Pour in the stock, add the peppercorns and vegetables, bring to the
boil, simmer very gently for one hour and a half. Place the olives on a
hot dish and draw out the skewers, remove the fat, boil up the gravy,
season and flavour to taste, and pour round. Serve hot.
No. 75. Polpettine alla Salsa Piccante (Beef Olives)Ingredients: Beef steak, butter, onions, stock, sausage meat.
Cut some thin slices of beef steak, and on each place a little
forcemeat of fowl or veal, to which add a little sausage meat:
roll up the slices of beef and cook them with butter and onions,
and when they are well browned pour some stock over them, and let
them absorb it. Serve with a tomato sauce (No. 10), or sauce
piquante made with a quarter of a pint of rich Espagnole (No. 1),
and a dessert-spoonful of New Century sauce (see No. 71 note).
Beef OlivesMRS. GEORGE M. CRAIG.
Thin slices of steak cut into squares about the size of hand; make a
dressing similar to chicken, bake, then put on the steak and roll, put
in the saucepan with some onion and butter in a little water, let it
simmer for an hour and a half to two hours.
Beef OlivesHave the butcher cut a very thin round steak either of beef or veal. Cut
this in pieces about three inches square, and pound with a saucer about
a dessert-spoonful of flour into each of these pieces. Make a
highly-seasoned forcemeat of breadcrumbs and onions and a little minced
bacon. Place a spoonful of the stuffing on each square of meat, and roll
in the form of a sausage. Wrap each roll with cord and tie. Fry the
rolls, then remove and make a gravy in the pan. When gravy is made, add
the rolls and stew gently until the rolls are tender.
Polpettine Alla Salsa Piccante Beef OlivesIngredients: Beef steak, butter, onions, stock, sausage meat.
Cut some thin slices of beef steak, and on each place a little forcemeat
of fowl or veal, to which add a little sausage meat: roll up the slices
of beef and cook them with butter and onions, and when they are well
browned pour some stock over them, and let them absorb it. Serve with a
tomato sauce (No. 10), or sauce piquante made with a quarter of a pint
of rich Espagnole (No. 1), and a dessert-spoonful of New Century sauce
(see No. 71 note).
Beef OlivesTake a rump of beef, cut into steaks, about five inches long and not
half an inch thick. Lay on some good forcemeat, made with veal; roll
them, and tie them round once or twice, to keep them in a neat shape.
Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt;
fry them brown; have ready some good gravy, with a few truffles, morels,
and mushrooms, boiled together. Pour it into the dish and send them to
table, after taking off the string that tied them in shape.
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