How to Cure Beef

From 1905:
For winter and present use, cut the beef into sizable pieces, sprinkle a little salt on the bottom of the barrel only, then pack your beef without salting it, and when packed, pour over it a brine made by dissolving six pounds of salt for each one hundred pounds of meal in just enough cold water to sufficiently cover it when well-weighted. This beef can be cut and… Continue reading

Anchovy Steak

Take 1 lb. of beef steak, and remove carefully all fat. Cut it up small, and put it into a double boiler with a ¼ lb. of butter, and pepper and salt to taste. Cook for 5 hours. Then put the steak through a mincer, saving all the gravy. After mincing the steak, pound it hard with the end of a rolling pin, or with a potato masher… Continue reading

Beef a la Pompadour

The combination of fruit and meat cooked together is unusual but most delicious. Pork and apples are an old combination, the apples often being roasted with the meat or baked en casserole with chops.

Lemon broiled on fish adds much to the flavor, but few women realize that pineapple broiled with ham, orange slices with lamb and raisins with beef make plain everyday meats into foods to be conjured… Continue reading

Mock Tenderloin of Beef

Select a well-shaped piece from the flank. Roll it after trimming and secure with stout white cord allowing room for the meat to swell. Put into a kettle of boiling water; add salt, a few peppercorns, a tiny piece of bay leaf and one or two bones, if at hand. Simmer until the meat is almost in shreds. Put into a brick-shaped pan, cook the liquor down to a small… Continue reading

Stewed Leg of Beef

One and a half pound of leg of beef
One ounce of flour
Half a teaspoonful of salt
One teaspoonful of pepper
Cold water.

1. Cut the meat into neat pieces.
2.Mix the flour, salt and pepper on a plate.
3.Dip each piece of meat into the flour and place in a sauce-pan.
4.Cover with cold water, bring to a boil, reduce the heat and simmer for two… Continue reading

Broiled Beef Steak

A steak from the middle of the rump, one inch thick.

1. Dip the steak into heated dripping and dust with pepper.
2. Put it on a well greased and heated gridiron and place over a clear fire… Continue reading

Green Olive Hash

Put left-overs of beef roast through meat chopper and season with salt, pepper and several crispy fried slices of bacon. Heat this mixture with a little water in a saucepan and then stir into it several tablespoonfuls of finely minced stuffed Spanish green olives. Serve warm in individual portions piled on small lettuce leaves… Continue reading


Take a flank steak, about one inch thick, place in a baking pan containing about a teaspoonful of lard.

Take a flank steak, about one inch thick, place in a baking pan containing about a teaspoonful of lard. Continue reading

Meat Loaf

From 1922:

I mix 3 pounds ground beef, 1 cup cracker crumbs (stale bread crumbs will do) ½ cup sweet milk, 2 tablespoons lard or cooking oil, and lastly two well beaten eggs. I grind the meat through my chopper or get the butcher to grind it for me. When it is all thoroughly mixed, I knead it just as I do biscuit dough, to make it firm. Form… Continue reading

Stuffed Flank Steak

From 1922:

For a flank steak of medium size prepare one and one-half cups of stale bread crusts with which you have chopped a small onion and a clove of garlic. Moistens this with the contents of a small sized can of tomato paste, a teaspoon of Worcestershire sauce and enough hot water to enable you to mould the dressing easily. If oysters are available add six chopped fine… Continue reading


Grind 2 pounds of round steak, put in bowl, salt and pepper to taste. Mix in 1 egg and a little onion juice. Shape in cakes an inch in thickness. Broil 6 minutes, turning 2 or 3 times. Broil the bacon. Turn 2 tablespoons of fat in the broiler into skillet, let it get hot, but not brown. Add 2 tablespoons of flour. Stir until there are no lumps, taking… Continue reading