BEEF STOCK
Leg of Beef--9d.
Vegetables--1d.
Total Cost--10d.
The bone in this meat should be chopped small by the butcher. Remove
the marrow from the bones, and cut the meat into small pieces; put all
together into a stock pot or digester, cover well with cold water, and
bring it to the boil; add a dessertspoonful of salt; this will throw up
the scum, which must be carefully removed. When this has been
done put in 2 dozen peppercorns, an onion, and two carrots, draw away
from the fire and let it boil steadily for five or six hours or longer,
then strain off through a colander and stand away in a cool place.
This is the foundation for nearly all good brown soups. The bones
boiled again will make second stock, and the meat does very well for
brawn, a recipe for which is given amongst the meat dishes.
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BEEF À LA BOURGUIGNONNE
About three pounds of fillet of beef roasted in a good hot oven for forty minutes; let it be rather underdone. Take three turnips, four good-sized carrots, cut them into jardinière slices. Cook them separately in salted water, drain them and add salt, pe... BEEF A LA MODE
6 lbs. Leg of Beef or Silverside--9d. 1 Calf's Foot--4d. 2 Onions 2 Carrots 1 Turnip--1d. 1 fagot of Herbs 40 Peppercorns 1 blade of Mace 6 Cloves Salt--1d. Total Cost--1s. 3d. Time--Five Hours. Have the foot well chopped up, put i... BEEF À LA MODE
Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours. Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; ... BEEF A LA MODE. ALICE TURNEY THOMPSON.
Take a round of beef, four or five inches thick, and for a piece weighing five pounds soak a pound of white bread in cold water until soft; turn off the water; mash the bread fine; then add a piece of butter the size of an egg, half a teaspoonful each of ... BEEF AND APRICOTS
An inferior part of beef may be made to taste excellent if it is braised; that is, simmered with the cover on slowly, in company with onions (already fried) and well washed pieces of carrots and whole turnips. Put on also some small cabbages cut in halves... BEEF AND BEANS.
Take a piece of brisket of beef, cover it with water, when boiling skim off the fat, add one quarter of French beans cut small, two onions cut in quarters, season with pepper and salt, and when nearly done take a dessert-spoonful of flour, one of coarse b... BEEF COLLOPS.
Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a stew-pan with good stock, season to taste, have pickled gherkins chopped small, and ad... Beef Croquettes
Chop sufficient cold cooked meat to make one pint, season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half cup of stock or water, two tablespoonfuls of bread crumbs and a tablespoonful of butter over the fire; when hot, a... BEEF DRIPPING PASTE.
Mix half a pound of clarified dripping into one pound of flour; work it into a paste with water, and roll out twice. This is a good paste for a common meat pie. ... BEEF ESSENCE.
1 lb Gravy Beef--3d. Mince the meat very small, put it into a brown baking jar, and cover down with a closely-fitting lid or with brown paper. Stand in a saucepan of boiling water for one hour, pour off the essence, add a little salt, and it is ready. ... Beef Fritters
Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put these into a saucepan, cover with a pint of stock, and cook slowly until the vegetables are tender. Have ready, cut into cubes of one inch, sufficient cold cooked beef to make a qu... BEEF LOAF
To two pounds of chopped beef take three egg yolks, three tablespoons of parsley, three tablespoons of melted chicken-fat, four heaping tablespoons of soft bread crumbs, one-half teaspoon of kitchen bouquet, two teaspoons of lemon juice, grated peel of on... BEEF LOAF
From MRS. RALPH TRAUTMANN, of New York City, First Vice President Board of Lady Managers. Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix wi... BEEF LOAF. MRS. J. J. SLOAN.
Take three and one-half pounds of lean beef (raw), chopped; six crackers, rolled fine; three well-beaten eggs, four tablespoonfuls of cream, butter the size of an egg; salt and pepper to taste; mix all together and make into a loaf. Bake one and one-half... BEEF OLIVES
2 lbs. Rump Steak--10d. 1/4 lb. Veal Seasoning--2d. 12 Peppercorns 1/2 pint Stock 1 Onion 1 Carrot--1/2d. 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 t... BEEF RAGOUT.
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 eve... BEEF SQUARES
This popular sauce is composed of melted butter thickened with yolk of egg and flavored with mustard; it is used greatly for fish. ... Beef Steak Pudding
Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful of salt, a teaspoonful of onion juice, a dash of cayenne, a quarter of a teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk over the fire. Rub together one tab... BEEF STEW
Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple ... BEEF STOCK
Leg of Beef--9d. Vegetables--1d. Total Cost--10d. The bone in this meat should be chopped small by the butcher. Remove the marrow from the bones, and cut the meat into small pieces; put all together into a stock pot or digester, cover well with cold... BEEF TEA FOR CHILDREN
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager. Take half a gallon of good claret and a pint of old whisky and mix them thoroughly; sweeten to taste by mixing the sugar with a little water to dissolve it before it comes in contact with... BEEF TEA--NO. 1
1 lb. Gravy Beef 1 pint water 3d. Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar a... BEEF TEA.
Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; ... Beef Timbale
Cut any left-over pieces of uncooked tough meat into cubes of one inch. Put a couple of tablespoonfuls of suet into a saucepan; when rendered out, remove the cracklings. Dust the bits of meat with a tablespoonful of flour, throw them into the hot suet, an... BEEF TRIFLES
1 lb. Cold Roast Beef--3d. 4 oz. Bread Crumbs Pepper and Salt--1d. 1 teaspoonful Onion 1 Egg 1 teaspoonful Parsley or Horse-radish--1 1/2d. Total Cost--51/2 d Time--Half and Hour Mince the beef and onion very finely, and mix it with the br... BEEF-STEAK PIE
A hundred large fresh oysters, or more if small. The yolks of six eggs boiled hard. A large slice of stale-bread, grated. A tea-spoonful of salt. A table-spoonful of pepper. A table-spoonful of mixed spice, nutmeg, mace and cinnamon. Take a la... BEEFSTEAK AND MUSHROOMS. CALEB H. NORRIS.
Put the steak on to fry, with a little butter. At the same time put the mushrooms on in a different skillet, with the water from the can and one-half cup extra; season with pepper and salt, and thicken with a tablespoonful of flour. Take the steak out, ... BEEFSTEAK AND ONIONS. MRS. H. T. VAN FLEET.
Have a steak well hacked; over this sprinkle pepper, salt, and a little flour. Into a very hot spider drop one teaspoonful of lard; when melted, lay in steak; pour over this two tablespoons boiling water, and cover steak with four good-sized onions, slic... BEEFSTEAK PIE
Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces. Make ready a crust as follows: Boil four or five large... BEEFSTEAK ROLLS
1 lb. Of Beefsteak--2d. Bread and Butter--1d. 2 Cloves 1 Onion Stalk of Celery--1/2d. 1/2 pint Gravy 1 oz. Butter 1/2 oz. Flour Salt--1d. Total Cost--41/2 d. Time--Two Hours Take a thick steak and split it open, cut it into strips fi... BEEFSTEAK SERVED WITH PEAS
Fry quickly a large sirloin steak. Place in the oven, on a warm platter. Add a large tablespoonful of butter to the fry pan, also a can of sifted peas, which have been heated and drained, season with pepper and salt, shake pan to prevent burning and when ... BEEFSTEAK STUFFED
1 1/2 lbs. Of Beefsteak--4d. 1/2 lb. Potatoes 2 oz. Dripping Salt and Pepper--1d. 1 oz. Butter 1 tablespoonful Milk 1 Onion 1/2 teaspoonful Sage--1 1/2d. Total Cost--61/2 d. Time--One Hour Boil and mash the potatoes with the butter, mi... BEEFSTEAK. MR. GEORGE B. CHRISTIAN.
The chief secret in preparing the family steak lies in selection. Like cooking the hare, you must first catch it. Choose a thick cut from the sirloin of a mature, well fatted beeve, avoiding any having dark yellow fat. Detach a portion of the narrow end... BEER SOUP
To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired. Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let com... BEER SOUP (PARVE)
Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juic... BEET AND CAULIFLOWER SALAD
Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley. Pour over the following dressing and add salt and pepper to taste: Put one level teaspoon of mustard, one teaspoon anchovy sauce,... BEET AND HORSERADISH RELISH
Take three cups of cold, boiled beets, grate and add one-half cup of grated horseradish; season with one-quarter teaspoon of pepper, one teaspoon of salt and two tablespoons of sugar. Add all the vinegar the horseradish and beets will absorb, and place in... BEET GREENS
Beets are usually thickly sowed, and as the young plants begin to grow they must be thinned out. These plants make delicious greens, and even the tops of the ordinary market beets are good if properly prepared. Examine the leaves carefully to be sure that...