|If we must die--let it not be like hogs Hunted and penned in an inglorious spot, While round us bark the mad and hungry dogs, Making their mock at our accursed lot. If we must die--oh, let us nobly die, So that our precious blood may not be s... Read more of If We Must Die at Martin Luther King.ca|| Informational|
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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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
Rich Plum Cake.
To Stew Duck With Green Peas.
Casserole Au Riz.
To Pickle Melon Mangoes.
Sweetbreads Stewed Brown.
See Blankette Of Veal.
A Vol-au-vent Of Fruit.
A Fine Beefsteak Pie.
Cutlets In White Fricassee.
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