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
Category: Beef & Veal
“Mustard’s no good without roast beef.” – Chico Marx
“The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne.” – Samuel Johnson
“Talk of joy: there may be things better than beef stew and baked potatoes and home-made bread – there may be.” – David Gayson
German Sweet and Sour Beef
Shin of Beef a la Mode
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
Ingredients:
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
Ingredients:
A steak from the middle of the rump, one inch thick.
Dripping
Pepper
Butter
Salt
Parsley
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
Beef Kidney
Cut the kidney into thin
Cut the kidney into thin Continue reading
“Toad in the Hole”
Can be made with mutton, lamb or pork.
Can be made with mutton, lamb or pork. Continue reading
Creamed Beef
From 1911:
Cut leftover rare beef in small pieces, and fry brown in a little lard or butter, then add some milk, thicken with a little flour, let boil up a few minutes and serve.… Continue reading
Veal Blanquette
Select veal breast; have it cut in
Select veal breast; have it cut in Continue reading
A Very Tasty Dish
Mould into round balls
Mould into round balls Continue reading
A Splendid German Dish
serve hot with asparagus heads
serve hot with asparagus heads Continue reading
Hot Tamales
can be made of either lean beef or chicken
can be made of either lean beef or chicken Continue reading
Steak with Olives
Broil the steak, place on
Broil the steak, place on 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
FRENCH STEAK
Take 1 lb. of nice rump steak, sprinkle with
Take 1 lb. of nice rump steak, sprinkle with Continue reading
Westminster Roll
Take 2 lb. beef or kangaroo
Take 2 lb. beef or kangaroo Continue reading
STEWED VEAL, WITH POTATOES
Take 2 lb. of fleshy veal, hot water
Take 2 lb. of fleshy veal, hot water Continue reading
Beef Galantine
Mince 1 lb. each of good steak
Mince 1 lb. each of good steak Continue reading
Scalloped Kidney
Cut up an ox kidney in thin
Cut up an ox kidney in thin Continue reading
SCOLLOPED BRAINS
Bake until light brown, and add a little
Bake until light brown, and add a little Continue reading
LOIN OF VEAL WITH MACARONI
Brown it in a saucepan with a little dripping
Brown it in a saucepan with a little dripping Continue reading
BEEF CUTLETS
Mince beef, bacon, and onion,
Mince beef, bacon, and onion, Continue reading
TORTILLAS
Chop cold chicken, or veal, or fresh pork fine
Chop cold chicken, or veal, or fresh pork fine Continue reading
Veal Hearts
Bake one hour in olive oil
Bake one hour in olive oil Continue reading
Stuffed Beef Heart
Cut inside out of heart and boil in salted water one
Cut inside out of heart and boil in salted water one Continue reading
Beef Olives With Vegetables
Get a round steak, cut very thin; cut into
Get a round steak, cut very thin; cut into Continue reading
Swiss Steak
Flour round steak on both sides, then put into
Flour round steak on both sides, then put into Continue reading
Sweetbreads
Boil the sweetbreads ten or fifteen minutes
Boil the sweetbreads ten or fifteen minutes Continue reading
BRAISED STEAK AND GREEN PEAS
Remove all fat from the steak, lay flat on a plate and cover with the juice
Remove all fat from the steak, lay flat on a plate and cover with the juice Continue reading
STEAK IN BATTER
Grill the steak for ten minutes, then cut it in strips
Grill the steak for ten minutes, then cut it in strips Continue reading
CURRIED STEAK
Cut the steak in very small dice; dust with flour
Cut the steak in very small dice; dust with flour Continue reading
SAVOURY STEAK
Roll up and tie in a neat roll. Place in a saucepan with 4 cloves
Roll up and tie in a neat roll. Place in a saucepan with 4 cloves Continue reading
A Russian Dish
A small fillet from a piece of beef, ¼ lb. minced bacon
A small fillet from a piece of beef, ¼ lb. minced bacon Continue reading
Brain Cutlets
Take 3 sets of brains, and soak in strong salt
Take 3 sets of brains, and soak in strong salt Continue reading
Mixed Minced-Meat Cakes
Mince quite fine a quarter of a pound of beef steak
Mince quite fine a quarter of a pound of beef steak Continue reading
STEWED CUTLETS
Dip some neatly-cut chops in flour and milk
Dip some neatly-cut chops in flour and milk Continue reading
Stuffed Heart
Take a beef heart, clean it carefully, fill with a
Take a beef heart, clean it carefully, fill with a Continue reading
Tongue in Jelly
Make some nice clear stock well seasoned with pepper
Make some nice clear stock well seasoned with pepper Continue reading
Cooking a Round Steak
While getting your steak, buy a nice bit of suet, and while you are preparing your steak, fry the suet in the
While getting your steak, buy a nice bit of suet, and while you are preparing your steak, fry the suet in the Continue reading
KEBOBES and KEDCHEREE
Wash ½ pint of split peas and boil them for two hours and a
Wash ½ pint of split peas and boil them for two hours and a Continue reading
STEWED OX TAIL
Cut the tail into joints, rub each piece with flour; heat two ounces of dripping in a stewpan
Cut the tail into joints, rub each piece with flour; heat two ounces of dripping in a stewpan Continue reading
Beef Goulash
Use a saucepan, fry out salt pork over brisk fire until a straw yellow, add beef
Use a saucepan, fry out salt pork over brisk fire until a straw yellow, add beef Continue reading
CREOLE STEAK
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
Irish Hash by Maggie Hanna
According to her recipe, one puts into the pan a good sized lump of butter, and when the pan is hot, adds
According to her recipe, one puts into the pan a good sized lump of butter, and when the pan is hot, adds 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
HAMBURG STEAK WITH ONIONS
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