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No. 15—BEEF-ROULADE.
Quantity for 6 Persons.
- 2–2½ lbs. of beef cut into inch thick slices
- ¼ lb. bacon cut into thin slices
- 1 onion chopped fine
- ½ Salt, pepper
- 1½ tbsps. of flour
- ⅛ lb. of butter or lard
- 1½ cups of bouillon or water
Preparation: The best meat for this is from the round. The meat slices are pounded and cut into squares, then sprinkled with salt and pepper, covered with bacon and onions, rolled up and fastened with twine or toothpicks.
Heat the butter or lard and brown the roulades in it, sprinkle flour over and stew, adding some salt and the bouillon or water. Then stew slowly for 1 hour in a covered pan or pot. If the roulades are small it requires less time, if large it requires from 2 to 2½ hours. The roulades are served with the gravy after the twine or toothpicks have been removed.
No. 16—BEEF-GULASH.
Quantity for 6 Persons.
- 2 lbs. of meat
- 2 small onions in cubes
- 1 tbsp. of lard
- Salt
- 1 pinch of paprika
- 1 cup of water
- 1 tbsp. of flour
Preparation: The onions are stewed in the lard. The meat is cut into pieces 1½ inches thick and 1½ inches square and added to the stewed onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 minutes longer, and then 1 cup of water poured over. In a covered pot or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets too dry, pour on more water. Gulash must not be too juicy. A little red wine may be added.
Remarks: From leavings of roastbeef fillets or pot roast you can prepare gulash in ½ hour. Instead of water you may use the left-over gravy.
No. 17—STEAMED BEEF-BRISKET.
Quantity for 6–8 Persons.
- 6 lbs. of beef brisket
- Salt
- Soupgreens
- 1 small onion
- 8 pepper-corns
- 2 cloves
- 2 yolks of eggs
- 1½ tbsps. of Parmesan cheese, grated
- 2 tbsps. grated rolls
- 1½ tbsps. of butter
- 6 qts. water
- 1 bay-leaf
Preparation: The beef is pounded and tied into a white
