The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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90                   DIFFERENT WAYS TO COOK MEAT,
and stew. Pick the brains and mix them with grated bread, pepper and salt, and work them into small cakes with the yolk of an egg, fry them and put them in the soup after it is placed in the tureen; put paste that is leaked separately, around the stew, then put them in a dish and add catsup and a few hard boiled eggs.
Stewed Shin of Beef.—A shin of beef, i head of celery, i onion, a faggot of savory herbs, 1-2 teaspoonful allspice, 1-2 teaspooful of whole black peppef, 4 carrots, 12 button onions, 2 turnips, thicken­ing of butter and flour, 3 tablespoonfuls of mushroon catsup, 2 of port wine, and pepper and salt to taste. Have the bone sawed into 4 or 5 pieces, cover with hot water, bring it to a boil, and remove any scum that may rise to the surface. Put in the celery, onion, herbs, spice, seasoning, and simmer very gently until the meat is tender. Put in the vegetables, cut them into any shape fancy may dictate and boil them with the onions till tender; lift out the beef, put it on a dish, which keep hot, and thicken with butter and flour in as much of the liquor as will be wanted for the gravy. Keep stirring until it boils, then strain and thin it. Put the gravy back in the stewpan, add the seasoning, put in the wine and catsup, give it one boil, and pour over the beef. Garnish with the boiled carrots, turnips and onions. The meat may be stewed 4 hours. Seasonable at any time.
To Stew a Brisket of Beef.—Put the part which has the hard fat into a stew-pot with a small quantity of water; let it boil up and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper corns. Stew until extremely tender; then take out the flat bones and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone and the meat on a dish garnished with some vegetables. The following sauce is much ad­mired served with beef: Take 1-2 pint of soup and mix it with a teaspoonful of made mustard, a little flour, a bit of butter and salt; boil all together a few minutes and then pour it around the meat. Chop capers, walnuts, red cabbage, pickled cucumbers, cloves or parsley small, and put in separate heaps over it.
Steak a la Mode—(Mrs. H.'s receipt.) —After cutting the steak in thin slices, pound it lightly. The beef should hang till tender. Lay the slices in an earthen baking dish and between each layer put a seasoning of a mixture of bread crumbs, 1-2 teaspoonful each of mace, cloves, allspice, ginger, red pepper; salt to taste, a cupful of tomato catsup, 1 tablespoonful of butter. Bake 1-2 hour in a mod­erate oven* Veal, pork, mutton and venison are good prepared in