This article is various beef recipes. The recipes came from the Gutenberg project, however the exact book I am not sure of. One thing is for sure, the recipes came from a book that was out of copyright.
“SAUERGEBRATENS” OR GERMAN POT ROAST
Three pounds of beef, as for an ordinary pot roast. Place in a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little water, a couple of whole cloves and a little allspice); this should cover the piece of meat.
Vinegar should be poured over it hot; let stand a couple of days in a cool place uncovered; turn it over occasionally. When wanted to cook, take from the vinegar and put in a stew-pan containing a little hot fried-out suet or drippings in which has been sliced 2 onions. Let cook, turn occasionally, and when a rich brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot water, cover and cook slowly for two or three hours, turning frequently.
Half an hour before serving add small pared potatoes, and when they have cooked tender, serve meat, gravy and potatoes on a large platter.
2 pounds top round of beef.
A little flour.
2 bay leaves.
2 ounces salt pork.
6 whole cloves.
2 cups of tomatoes.
1 stalk celery.
1 blade mace.
Cut the beef into 2-inch pieces and sprinkle with flour. Fry the salt pork until a light brown; add the beef and cook slowly for about thirty-five minutes, stirring occasionally. Cover with water and simmer about two hours. Season with salt and pepper or paprika.
From the vegetables and spices a sauce is made as follows:
Cook in sufficient water to cover for 20 minutes; then rub through a sieve, and add to some of the stock in which the meat was cooked.
Thicken with flour, using 2 tablespoonfuls (moistened with cold water) to each cup of liquid, and season with salt and paprika.
Serve the meat on a platter with the sauce poured over it.
Potatoes, carrots and greenpeppers cooked until tender and cut into small pieces or narrow strips are usually sprinkled over the dish when served, and noodles may be arranged in a border upon the platter.
When buying beefsteak for broiling, order the steak cut 1 inch to 1-1/4 inches thick. Place the steak on a well-greased, hot broiler and broil over a clear, hot fire, turning frequently. It will take about ten minutes to broil a steak 1-inch thick.
When steak is broiled place on a hot platter, season with butter, pepper and salt, and serve at once.
Serve rare or otherwise, but serve at once.
Broil-steak unseasoned, as salt extracts juice from meat. Steak, particularly, loses its savoriness if not served hot. What to a hungry man is more nutritious and appetizing than a perfectly broiled, rare, juicy, steak, served hot?
STEWED SHIN OF BEEF
4 pounds of shin of beef.
1 medium-sized onion.
1 whole clove and bay leaf.
1 sprig of parsley.
1-1/2 tablespoonfuls flour.
1-1/2 tablespoonfuls of butler or savory drippings.
1 small slice of carrot.
1/2 tablespoonful of salt.
1/2 teaspoonful of pepper.
2 quarts boiling water.
Have the butcher cut the bone in several pieces. Put all the ingredients but the flour and butter in a stew-pan and bring to a boil. Set the pan where the liquid will just simmer for six
hours, or after boiling for five or ten minutes put all into the fireless cooker for eight or nine hours.
With the butter, flour and 1/4 cup of the clear soup from which the fat has been removed make a brown sauce. To this add the meat and marrow removed from the bone. Heat and serve. The remainder of the liquid in which the meat has been cooked may be used for soup.
Take the tough ends of two sirloin steaks and one tablespoonful of kidney suet, run through a food chopper; season with pepper and salt, form into small cakes, dredge lightly with flour, fry
quickly, same manner steak is fried, turning frequently.
The kidney fat added prevents the Hamburg steak being dry and tasteless.
MEAT STEW WITH DUMPLINGS
5 pounds of a cheap cut of beef.
4 cups of potatoes cut into small pieces.
2/3 cup each of turnips and carrots cut into 1/2-inch cubes.
1/2 an onion chopped.
1/4 cup of flour.
Season with salt and pepper.
Cut the meat into small pieces, removing the fat. Fry out the fat and brown the meat in it. When well browned, cover with boiling water.
Boil for five minutes and then cook in a lower temperature until meat is done. If tender, this will require about three hours on the stove, or five hours in the fireless cooker. Add carrots, onions, turnips and pepper and salt during the last hour of cooking, and the potatoes fifteen minutes before serving. Thicken with the flour diluted with cold water. Serve with dumplings. If this dish is made in the tireless cooker the mixture must be reheated when the vegetables are put in.
Such a stew may also be made of mutton.
If veal or pork is used the vegetables may be omitted or simply a little onion used. Sometimes for variety the browning of the meat is dispensed with. When white meat, such as chicken, veal or fresh pork is used, the gravy is often made rich with cream or milk thickened with flour.
2 cups of flour.
4 teaspoons (level) of baking powder.
2/3 cup of milk or a little more if needed.
1/2 teaspoonful of salt.
2 teaspoonfuls of butter.
Mix and sift the dry ingredients. Work in butter with the tips of the fingers. Add milk gradually, roll out to thickness of half inch. Cut with biscuit cutter. Place in a buttered steamer over a kettle of hot water and cook from 12 to 15 minutes. If the dumplings are cooked with the stew enough liquid should be removed to allow of their being placed directly upon the meat and vegetables. Sometimes the dough is baked and served as biscuits, over which the stew is poured.
If the stew is made with chicken or veal it is termed a fricassee.
The cook-pot should be closely covered while cooking or steaming these dumplings, and the cover should not be raised for the first ten minutes.
A lesser quantity of baking powder might be used with equally good results, but these dumplings are certain to be light and flaky. A larger quantity of baking powder should be used when dough is steamed or boiled than if dough is baked, if one expects good results.
EXTENDING THE MEAT FLAVOR
Different methods of extending the meat flavor through a considerable quantity of material, which would otherwise be lacking in distinctive taste, one way to serve the meat with dumplings, generally in the dish with it; to combine the meat with crusts, as in meat pies or meat rolls, or to serve the meat on toast or biscuits.
Borders of rice, hominy or mashed potatoes are examples of the same principles, applied in different ways.
By serving some preparation of flour, rice, hominy or other food, rich in starch, with the meat, we get a dish which in itself approaches nearer to the balanced ration than meat alone, and one in which the meat flavor is extended through a large amount of the material.
The measurements given in the above recipes call for a level spoonful or a level cup, as the case may be.
In many American families meat is eaten two or three times a day. In such cases, the simplest way of reducing the meat bill would be to cut down the amount used, either by serving it less often or by using less at a time.
Deficiency of protein need not be feared, when one good meat dish a day is served, especially if such nitrogenous materials as eggs, milk, cheese and beans are used instead. In localities where fish can be obtained fresh and cheap, it might well be more frequently substituted for meat for the sake of variety as well as economy. Ingenious cooks have many ways of “extending the
flavor” of meat; that is, of combining a small quantity with other materials to make a large dish as in meat pies, stews and similar dishes.
PREPARING A POT ROAST
When buying a pot roast, “Aunt Sarah” selected a thick, chunky piece of meat, weighing several pounds, and a small piece of beef suet which she cut into small bits, placed pan containing them on hot range, added a small, sliced onion, and when fat was quite hot she added the quickly rinsed piece of meat, and quickly seared it to retain the juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt and pepper; cooked a short time, then allowed it to stand on the range closely covered, where it would simmer gently several hours; turning the meat frequently, adding a small amount of water occasionally, as the broth was absorbed by the meat.
An inexperienced cook will be surprised to find how tender, palatable, and equally nutritious, an inexpensive cut of meat may become by slow simmering. When the pot roast has become tender, remove from the broth and place on a hot platter; this latter is a small item, but dishes may be quickly heated in a hot oven and meat and vegetables are more appetizing if served hot on warmed plates.
After removing the meat from the pan add a large tablespoonful of flour, moistened with a small quantity of cold water, to the broth in the pan for gravy; cook until thickened, strain sliced onion and parsley from the broth, add seasoning of salt and pepper, serve on the platter with the meat; the onion added, gives the gravy a fine flavor and causes it to be a dark, rich brown in color.
STUFFED BREAST OF VEAL
Rub the piece of meat with salt, pepper, ginger and minced onion. Prepare a stuffing as for chicken of crumbled, stale bread, etc., or soak pieces of stale bread in cold water. Squeeze dry and season with a little minced onion, parsley, a little melted butter, salt and pepper, and moisten all with one egg. Fill the breast of veal with this stuffing, sew together, place in roasting pan with a small quantity of water, to which a tablespoonful of butter has been added.
Roast in a moderately hot oven until well done, basting frequently.
Take breast of beef or veal, without fat or bones, quickly rinse off meat and wipe with a cloth. Place in a stew-pot with one chopped onion, one sliced tomato, a bay leaf, season with pepper and salt, add a small quantity of hot water, cook, closely covered, several hours.
To be tender this meat requires long, slow cooking, when it cooks and browns at the same time. Strain the broth and thicken for gravy and pour around the meat on platter when serving.
Two pounds of veal, from leg, cut into small pieces for stewing; 4 good-sized onions, cut rather fine; measure about 1/2 cup of sweet lard, place onions in pan with some of this lard and fry a light brown.
Add meat and cook meat and onions together about one-half hour, adding lard gradually until all is used and the meat is golden brown.
Then cover with water and stew, closely covered, about two hours or longer, until meat is ready to serve; then add more water until meat is covered. Season with salt and paprika. Add about three
tablespoonfuls of vinegar (not too sour; cook must judge this by tasting); then add 1/2 pint of sweet cream. Thicken gravy with flour mixed smooth with a little water. Place on platter surrounded with
gravy. With this was always served baked or steamed sweet potatoes.