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.
SPICED BEEF(Introductory Remarks.) - (The Jewish Manual)
Take a fine thick piece of brisket of beef not fat, let it lay three
days in a pickle, as above, take it out and rub in a mixture of spices
consisting of equal quantities of ground all-spice, black pepper,
cloves, ginger and nutmegs, and a little brown sugar, repeat this
daily for a week, then cover it with pounded dried sweet herbs, roll
or tie it tightly, put it into a pan with very little water, and bake
slowly for eight hours, then take it out, untie it and put a heavy
weight upon it; this it a fine relish when eaten cold.
Spiced BeefRub well into a round weighing forty pounds, three ounces saltpetre, let
stand six or eight hours, pound three ounces allspice, one pound black
pepper, two pounds salt, and seven ounces brown sugar; rub the beef well
with the salt and spices. Let it remain fourteen days turning it every
day and rub with the pickle, then wash off the spices and put in a deep
pan, cut small six pounds of suet, put some in the bottom of the pan,
the greater part on the top, cover with coarse paste and bake eight
hours; when cold take off the paste pour off the gravy, it will keep six
Spiced BeefMISS J. E. FRASER.
Two pounds of raw steak from the round, free from bone, fat or sinew,
chopped very fine, six soda biscuits rolled fine, one cup of milk, two
eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add
a little spice if you like. Butter an earthenware jar as large round the
top as the bottom and press the mixture in very lightly. Cover with
butter one half inch thick. Cover the jar with a plate and bake in an
oven for two hours. Serve whole or cut in slices. Nicer cold.
Spiced BeefThis is a very nice way of keeping beef if the weather is hot and one
has no ice. Cut the meat up, salt a little, turn it into a bowl, and
just cover with vinegar. Sprinkle well with mixed spices. When ready to
use, fry with tomatoes and onions. This may be kept for several days
without ice, even in the hottest weather.
Spiced BeefChop one pound raw beefsteak and a piece of suet or pork the size of
an egg. Add one-half pint bread crumbs or crackers, two eggs, six
tablespoons cream or milk, a small piece of butter. Season with
savory, marjoram, salt and pepper. Mix and make in a roll with flour
enough to keep together. Bake. When cold slice thin.
* * *
Viewed 2490 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Cocoa Nut Pudding.
Another Excellent Receipt.
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.
A Cherry Batter Pudding.
Cutlets In Brown Fricassee.
Pancakes For Children.
To Pickle Melon Mangoes.
Passover Currant Fritters.
To Roast Venison.
A Pound Cake.
|Home Made Cookies.ca|