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BEEF AND VEAL
| A
PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF |
| Mix in four gallons of water a pound and a
half of sugar or molasses, and two ounces of saltpeter. If it is to last a
month or two, use six pounds of salt. If you wish to keep it through the
summer, use nine pounds of salt. Boil all together; skim and let cool. Put
meat in the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In very
hot weather rub meat well with salt; let it stand a few hours before
putting into the brine. This draws the blood out. |
| BATTER
PUDDING WITH BEEF ROAST |
| Put roast in oven, and cook within an hour
of being done; then place a couple of sticks across the pan and rest your
roast upon them. Make a batter according to the following rule, and pour
it right into the gravy in which the roast has been resting, cook an hour
and serve: Four eggs, tablespoon of sugar, one quart of milk, six
tablespoons of flour, and a piece of butter the size of a walnut. |
| BEEF A
LA MODE |
| 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 salt,
pepper, and ground cloves, about half a nutmeg, two eggs, a tablespoonful
of flour, and a quarter of a pound of fresh pork, chopped very fine. Gash
the beef on both sides and fill with half the dressing. Place in a baking
pan, with luke-warm water enough to cover it; cover the pan and put into
the oven to bake gently two hours; then cover the top with the rest of the
dressing, and put it back for another hour and let it brown well. On
dishing up the meat, if the gravy is not thick enough, stir in a little
flour, and add a little butter. It is a favorite meat, eaten cold for
suppers and luncheons. When thus used, remove the gravy. |
| BEEF
LOAF |
| 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 hours.
Serve cold in thin slices. |
| BEEFSTEAK |
| 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
and trim off any adhering inner skin. Place the steak upon a hot spider,
and quickly turn it. Do this frequently and rapidly until it is thoroughly
seared, without burning. It may now be cooked to any degree without
releasing the juices. Serve upon a hot platter. Pour over a scant dressing
of melted butter. Season. Whosoever partakes will never become a
vegetarian. |
| BEEFSTEAK
AND MUSHROOMS |
| 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,
leaving the gravy, into which put the mushrooms, cook for a few minutes,
and pour all over the steak. |
| BEEFSTEAK
AND ONIONS |
| 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,
sliced very thin. Cover quickly and cook five minutes; then turn all over
together, and cook five minutes longer. Care should be taken that the
onions do not turn. Take up on hot platter; place onions on top of meat,
and serve immediately. |
| CURING
BEEF |
| FOR FIFTY POUNDS.-- Saltpeter, one ounce;
sugar, one and three-fourths pounds; coarse salt, three and one-half
pounds; water, two gallons; boil together; let cool; pour over meat. Keep
the meat under the brine. |
| DRESSING
FOR ROAST OF VEAL |
| Two cups of stale bread crumbs, one
tablespoonful melted butter; pepper and salt to taste; make into a soft
paste with cream, and lay over top of roast to brown for about one-half
hour before roast is done. |
| FORCEMEAT
BALLS |
| Chop cold veal fine with one-fourth as much
salt pork. Season with salt, pepper, and sweet herbs. Make into balls; fry
them brown. Eat this way, or drop into soup. |
| FRIED
LIVER |
| Always use calf's liver, cut in slices. Pour
boiling water over, and let it stand fifteen minutes. Fry some slices of
breakfast bacon; take out the bacon; roll the liver in either flour or
corn meal, and fry a delicate brown; sprinkle with salt and pepper. Serve
with gravy if you like. |
| FRIED
STEAK |
| Have a nice tenderloin or porterhouse steak,
one inch and half in thickness, well hacked. Over this sprinkle salt,
pepper, and a little flour. Have ready a very hot spider. Into this drop
plenty of good, sweet butter (a quarter of a pound is not too much); when
thoroughly melted, lay in the meat; turn frequently. While cooking, make
many openings in the steak to allow the butter to pass through. When done,
place on a hot platter and serve immediately. |
| POT
ROAST |
| Use any kind of meat; put into an iron pot a
tablespoonful of meat fryings or butter; let it brown; wash off the roast,
and put into the pot. After it begins to fry, pour in enough water to half
cover the meat; season with pepper and salt; cover, and stew slowly. As
the meat begins to fry, add more water; turn it often, and cook about
three hours. A half hour before serving, add either Irish or sweet
potatoes, or turnips; let brown with the meat. |
| SPICED
MEAT |
| Take five pounds of beef from the shoulder
and cover with cold water; boil until very tender; chop fine and season
with salt and pepper. Slice four or five hard boiled eggs. Alternate
layers of meat and eggs, having a layer of meat on the top. Put an ounce
of gelatin and a few cloves into the liquid in which the meat has been
boiled; boil this down to one pint; strain it over the meat, which must be
pressed down with a plate. Set in a cool place. Slice cold for serving. |
| STUFFED
BEEFSTEAK |
| Take a flank or round steak and pound well;
sprinkle with pepper and salt. Make a plain dressing; spread it on the
steak; roll it up; tie closely, and put in a skillet with a little water
and a lump of butter the size of an egg; cover closely and let it boil
slowly one hour; then let it brown in skillet, basting frequently. When
done, dredge a little flour into the gravy, and pour over the meat. |
| VEAL
AND HAM SANDWICH |
| Boil six pounds each of ham and veal. Save
the water from boiling the veal, and to it add half a box of gelatin,
dissolved in a little cold water. When the meat is cold, run through a
sausage grinder, and with the meats mix the gelatinous water. Season the
veal with salt, pepper, and sweet marjoram. Put a little red pepper in the
ham. Make alternate layers of ham and veal, using a potato masher to pound
it down smooth. Set in cold place. It is better to make it the day before
using. |
| VEAL
CUTLETS |
| Fry a few slices of breakfast bacon. Dip the
cutlets in a beaten egg; roll in corn meal or cracker crumbs; salt and
pepper; put in skillet with the fat from bacon; fry slowly until a nice
brown. |
| VEAL
LOAF (1) |
| Three pounds of veal or beef, chopped fine;
three eggs, beaten with three tablespoons of milk, butter the size of an
egg, one cup of powdered crackers, one teaspoon of black pepper; one
tablespoon of salt; mix well together; form into a loaf, and bake two and
one-half hours. Baste with butter and water while baking. |
| VEAL
LOAF (2) |
| Three pounds of lean veal chopped with one
pound of raw salt pork; three eggs, one pint of rolled cracker; one
tablespoon of salt, one tablespoon of pepper, one tablespoon of butter, a
little sage; mix all together; make into a loaf. Put one-half pint of
water in roaster; put in the loaf; sprinkle fine cracker crumbs over it,
and some small lumps of butter; bake slowly one hour; if baked in open
pan, baste same as turkey. |
| VEAL
STEW |
| Cut four pounds of veal into strips three or
four inches long and about one inch thick. Peel twelve large potatoes; cut
them into slices one inch thick. Put a layer of veal in the bottom of the
kettle, and sprinkle salt and a very little pepper over it; then put a
layer of potatoes; then a layer of veal, seasoned as before, and so on
until all the veal is used. Over the last layer of veal put a layer of
salt pork, cut in slices; cover with potatoes; pour in water until it
rises an inch over the whole; cover close; heat fifteen minutes; simmer
one hour. |
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