Other Recipes from INTRODUCTORY REMARKS.Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Beef And Beans.
Kugel And Commean.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
To Salt Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
BEEF RAGOUT(Introductory Remarks.) - (The Jewish Manual)
Take a small well cut piece of lean beef, lard it with the fat
of smoked beef, and stew it with good gravy, highly seasoned with
allspice, cloves, pepper and salt; when the meat is well done remove
it from the gravy, which skim carefully and free from every particle
of fat, and add to it a glass of port wine, the juice of a lemon, half
a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the
beef should be glazed when required to have an elegant appearance.
A few very small forcemeat balls must be poached in the gravy, which
must be poured over the meat, and the balls arranged round the dish;
this is a very savoury and pretty dish.
12 Beef RagoutCut cold roast beef into large slices. Put it into a saucepan with 2
slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling
water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.
Beef RagoutIs there, then, that o'er his _French ragout_,
Looks down wi' sneering, scornful view,
On sic a dinner?
Take a rump of beef, cut the meat from the bone, flour and fry it, pour
over it a little boiling water, about a pint of small-beer, add a carrot
or two, an onion stuck with cloves, some whole pepper, salt, a piece of
lemon-peel, a bunch of sweet herbs; let it stew an hour, then add some
good gravy; when the meat is tender take it out and strain the sauce;
thicken it with a little flour; add a little celery ready boiled, a
little ketchup, put in the meat; just simmer it up.
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