Stewed Beef Steak

Ingredients

2 lbs. of beef steak cut 1 1/2 inch thick, 1 carrot, 1 turnip, 1 onion, bunch of herbs, small piece of celery, 1 oz. of butter, 3/4 -pint of stock or water.

Method

Cut off all the fat from the steak, and brown the meat in a saucepan in which 1 oz. of butter has been previously melted, turn with a spoon, not a fork. When the meat is brown on both sides pour off the fat, put in the vegetables cut up, and onion with brown skin left on, which gives colour to the gravy; roll 1 sprig of lemon thyme, 1 sprig common ditto, 1 sprig marjoram, 1 bay leaf or 2 sprigs of parsley, tie up, and add. Put on lid, simmer gently forty minutes in 3/4-pint of cold stock or cold water. For thickening the gravy mix 1 oz. flour, a little salt and pepper, with a little water, and add ten minutes before serving; strain out the vegetables and serve fresh with it. Cut up the pieces of fat and cook separately on a tin plate in the oven; add to the dish of meat.

Stewed Rump Steaks

Ingredients

2 lbs. rump steak, 2 Spanish onions, 4 pickled walnuts, 3 carrots, 2 turnips, 1 tablespoon-ful of ketchup, 1 tablespoonful of flour, wet with 2 tablespoonfuls of water, pepper and salt, and rather more than 1 pint of water.

Method

Choose rump steaks of tolerable thickness, and not too fat; divide them into pieces of convenient size, and fry them in a little butter, or clean beef-dripping, till of a nice brown on both sides. Have ready at the bottom of a stew-pan 2 onions peeled and chopped, 4 pickled walnuts cut up into bite, 3 carrots, and 2 turnips sliced and fried in the same fat as the beef was done in. Put all into a saucepan with rather more than a pint of water, and simmer gently for three hours; then skim well, and add one teaspoonful of salt, half that quantity of pepper, and a tablespoonful of ketchup, with a tablespoonful of flour and two of cold water, made as thickening, and let it boil up for a minute or so; it is then ready to serve. If stewed the day before it is wanted it is less rich, as the fat can be taken off; just thoroughly heating through is sufficient when required for table. If you please, you can omit the carrots and turnips, and throw in, ten minutes before serving, a dozen oysters, with their liquor strained through a sieve. Be careful not to let the stew boil for a moment after the oysters are added. Either way it is an extremely palatable dish; and properly done, ranks as an entree or side-dish at dinner parties.

Broiled Steak

Ingredients

Rump steak, about an inch thick, butter, pepper, and salt.

Method

Butter a sheet of white paper and twist the four corners so as to form a little tray, lay the steak in this and broil quickly from five to ten minutes, turning it once in the paper while cooking.

When done lay it on a hot dish, season with pepper and salt, add a little bit of butter, and serve at once. Note. - Steak cooked in this way is much nicer than if broiled without the paper.

Beef Cakes

Ingredients

1 lb. of under-cooked roast beef, 1/4 lb. of ham or bacon, a teaspoonful of sweet herbs, seasoning of pepper and salt, 1 large egg.

Method

Mince the beef and ham, add herbs, etc., and mix with the egg, which must be previously well beaten, brush each cake over with a little white of egg; cover with bread crumbs, and fry quickly for five minutes.

Browned Mince Of Beef

Ingredients

Remains of cold roast beef, 1/4 as much mashed potato, 1 cup of gravy, breadcrumbs, seasoning of pepper, salt, mustard, and ketchup.

Method

Mince the meat very fine, mix with it the potato, and season well; add the cup of gravy, work altogether and make very hot in a saucepan Pile upon a dish, cover with fine breadcrumbs, and brown quickly in the oven. It is much improved by putting bits of butter over the top as it begins to brown. Serve in the dish it is baked in.

Breakfast Dish Of Beef

Ingredients

Cold roast beef, 3 tablespoonfuls of melted butter, 1 tablespoonful of walnut ketchup, 1 teaspoonful of vinegar, a little salt and pepper, a dessertspoonful of currant jelly, and a little warm water.

Method

Cut thin slices of cold roast beef, and lay them in a tin saucepan set in a pot of boiling water, and cover them with a gravy made of the above ingredients. Cover tightly, and steam for half-an-hour, keeping the water in the outer vessel on a hard boil. If the meat is underdone, this is particularly nice.

Beef Croquettes

Ingredients

Minced cold beef, boiled or roast, a quarter as much mashed potato, gravy enough to moisten them, in which an onion has been boiled and strained out, season with ketchup, pepper, salt, and a pinch of marjoram, fine breadcrumbs, and 1 egg.

Method

Mash the potatoes, while hot, very smooth, or if cold potatoes be used, see they are free from lumps; mix in the meat, gravy, and seasoning, bind all together with the beaten egg, and form into the desired shapes; roll them in fine breadcrumbs, and fry quickly to a light brown. Drain on soft paper before the fire till free from fat, and serve hot.