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RECIPES FOR COOKING BEEF

Time.—To fry, from 10 to 15 minutes. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 3 or 4 persons. Seasonable at any time.

926.—STEAK PUDDING, BAKED.

Ingredients.—1 lb. of beef steak, ⅓ a lb. of ox kidney, 6 ozs. of flour, 2 eggs, ¾ of a pint of milk, salt and pepper, dripping.

Method.—Cut the steak into finger-shaped pieces, fry for a few minutes in dripping, and the kidney into rather thin slices, and season liberally with salt and pepper. Mix the eggs, milk and flour into a smooth batter (see Pastes), and season to taste with salt. Melt a little dripping in an earthenware baking-dish or pie-dish, put in ½ the batter, and bake until set. Place the partially fried steak and kidney on the top of the batter, fill up the dish with the remainder of the batter, and bake until set and well-browned.

Time.—To bake, about 1¼ hours. Average Cost, 1s. 6d. to 1s. 10d. Sufficient for 4 or 5 persons. Seasonable at any time.

927.—STEAK, ROLLED. (Fr.Tranche de Bœuf roulé.)

Ingredients.—2 lb. of steak, cut in 1 piece, ¾ of an inch in thickness, 6 to 8 ozs. of veal forcemeat (see Forcemeats), 1 pint of stock or water, 1½ ozs. of butter, 1 tablespoonful of flour, salt and pepper.

Method.—Flatten the meat with a cutlet-bat or rolling-pin. Let the forcemeat be rather highly seasoned, spread it on the meat, roll up tightly, and bind with tape. Heat the butter in a stewpan, put in the meat, and fry quickly until the whole surface is browned, then add the hot stock or water, cover closely, and cook slowly for about 2 hours. When done, place on a hot dish, thicken the gravy with the flour, boil for 3 or 4 minutes, season to taste, and strain over the meat.

Time.—About 2 hours, to cook. Average Cost, 2s. 9d. to 3s. Sufficient for 4 or 5 persons.

Note.—The roll may also be baked in the oven, but it must be well basted either with stock or fat.

928.—STEWED BEEF WITH OYSTERS. (Fr.Bœuf aux Hûitres.)

Ingredients.—Thick slices of tender underdone cold beef, 12 sauce oysters, 1½ ozs. of butter, 1 oz. of flour, 1 small onion or 2 shallots finely-chopped, ¾ of a pint of stock, salt and pepper.

Method.—Cut the meat into pieces the size and shape of fillets of beef (see No. 874). Heat the butter in a stewpan, fry the meat quickly until lightly browned on both sides, then remove and keep hot. Fry