Braised Beef.
Take six or eight pounds of the round or the face of the rump, and
lard with quarter of a pound of salt pork. Put six slices of pork in
the bottom of the braising pan, and as soon as it begins to fry, add
two onions, half a small carrot and half a small turnip, all cut fine.
Cook these until they begin to brown; then draw them to one side of
the pan and put in the beef, which has been well dredged with salt,
pepper and flour. Brown on all sides, and then add one quart of
boiling water and a bouquet of sweet herbs; cover, and cook
_slowly_ in the oven for four hours, basting every twenty
minutes. Take up, and finish the gravy as for braised tongue. Or, add
to the gravy half a can of tomatoes, and cook for ten minutes. Strain,
pour around the beef, and serve.
Fricandeau of Veal.
Have a piece of veal, weighing about eight pounds, cut from that part
of the leg called the cushion. Wet the vegetable masher, and beat the
veal smooth; then lard one side thickly. Put eight slices of pork in
the bottom of the braising-pan; place the veal on this, larded side
up. Add two small onions, half a small turnip, two slices of carrot,
one clove and a bouquet of sweet herbs--these to be at the sides of
the meat, not on top; and one quart of white stock or water. Dredge
with salt, pepper and flour. Cover, and place in a rather moderate
oven. Cook three hours, basting every fifteen minutes. If cooked
rapidly the meat will be dry and stringy, but if slowly, it will be
tender and juicy. When done, lift carefully from the pan. Melt four
table-spoonfuls of glaze, and spread on the meat with a brush. Place
in the open oven for five minutes. Add one cupful of hot water to the
contents of the braising-pan. Skim off all the fat, and then add one
heaping teaspoonful of corn-starch, which has been mixed with a little
cold water. Let it boil one minute; then strain, and return to the
fire. Add two table-spoonfuls of glaze, and when this is melted, pour
the sauce around the fricandeau, and serve. Potato balls, boiled for
twelve minutes in stock, and then slightly browned in the oven, make a
pretty garnish for this dish. It is also served on a bed of finely-
chopped spinach or mashed potatoes.
Leg of Lamb à la Française.
Put a leg of lamb, weighing about eight pounds, in as small a kettle
as will hold it. Put in a muslin bag one onion, one small white
turnip, a few green celery leaves, three sprigs each of sweet marjoram
and summer savory, four cloves and twelve allspice. Tie the bag and
place it in the kettle with the lamb; then pour on two quarts of
boiling water. Let this come to a boil, and then skim carefully. Now
add four heaping table-spoonfuls of flour, which has been mixed with
one cupful of cold water, two table-spoonfuls of salt and a speck of
cayenne. Cover tight, and set back where it will just simmer for four
hours. In the meantime make a pint and a half of veal or mutton force-
meat, which make into little balls and fry brown. Boil six eggs hard.
At the end of four hours take up the Iamb. Skim all the fat off of the
gravy and take out the bag of seasoning. Now put the kettle where the
contents will boil rapidly for ten minutes. Put three table-spoonfuls
of butter in the frying-pan, and when hot, stir in two of flour; cook
until a dark brown, but not burned, and stir into the gravy. Taste to
see if seasoned enough. Have the whites and yolks of the hard-boiled
eggs chopped separately. Pour the gravy over the lamb; then garnish
with the chopped eggs, making a hill of the whites, and capping it
with part of the yolks. Sprinkle the remainder of the yolks over the
lamb. Place the meat balls in groups around the dish. Garnish with
parsley, and serve.
Braised Breast of Lamb.
With a sharp knife, remove the bones from a breast of lamb; then
season it well with salt and pepper, and roll up and tie firmly with
twine. Put two table-spoonfuls of butter in the braising-pan, and when
melted, add one onion, one slice of carrot and one of turnip, all cut
fine. Stir for five minutes, and then put in the lamb, with a thick
dredging of flour. Cover, and set back, where it will not cook
rapidly, for half an hour; then add one quart of stock or boiling
water, and place in the oven, where it will cook _slowly_, for
one hour. Baste often. Take up the meat, skim all the fat off of the
gravy, and then put it where it will boil rapidly for five minutes.
Take the string from the meat. Strain the gravy, and pour over the
dish. Serve very hot. Or serve with tomato or Bechamel sauce. The
bones should be put in the pan with the meat, to improve the gravy.
Beef Stew.
Two pounds of beef (the round, flank, or any cheap part; if there is
bone in it, two and a half pounds will be required), one onion, two
slices of carrot, two of turnip, two potatoes, three table-spoonfuls
of flour, salt, pepper, and a generous quart of water. Cut all the fat
from the meat, and put it in a stew-pan; fry gently for ten or fifteen
minutes. In the meantime cut the meat in small pieces, and season well
with salt and pepper, and then sprinkle over it two table-spoonfuls of
flour. Cut the vegetables in very small pieces, and put in the pot
with the fat. Fry them five minutes, stirring well, to prevent
burning. Now put in the meat, and move it about in the pot until it
begins to brown; then add the quart of boiling water. Cover; let it
boil up once, skim, and set back, where it will just bubble, for two
and a half hours. Add the potatoes, cut in thin slices, and one table-
spoonful of flour, which mix smooth with half a cupful of cold water,
pouring about one-third of the water on the flour at first, and adding
the rest when perfectly smooth. Taste to see if the stew is seasoned
enough, and if it is not, add more salt and pepper. Let the stew come
to a boil again, and cook ten minutes; then add dumplings. Cover
tightly, and boil rapidly ten minutes longer.
Mutton, lamb or veal can be cooked in this manner. When veal is used,
fry out two slices of pork, as there will not be much fat on the meat.
Lamb and mutton must have some of the fat put aside, as there is so
much on these meats that they are otherwise very gross.
Irish Stew.
About two pounds of the neck of mutton, four onions, six large
potatoes, salt, pepper, three pints of water and two table-spoonfuls
of flour. Cut the mutton in handsome pieces. Put about half the fat in
the stew-pan, with the onions, and stir for eight or ten minutes over
a hot fire; then put in the meat, which sprinkle with the flour, salt
and pepper. Stir ten minutes, and add the water, boiling. Set for one
hour where it will simmer; then add the potatoes, peeled, and cut in
quarters. Simmer an hour longer, and serve. You can cook dumplings
with this dish, if you choose. They are a great addition to all kinds
of stews and ragouts.
Toad in the Hole.
This is an English dish, and a good one, despite the unpleasant name.
One pound of round steak, one pint of milk, one cupful of flour, one
egg, and salt and pepper. Cut the steak into dice. Beat the egg very
light; add milk to it, and then half a teaspoonful of salt. Pour upon
the flour, gradually, beating very light and smooth. Butter a two-
quart dish, and in it put the meat. Season well, and pour over it the
batter. Bake an hour in a moderate oven. Serve hot. This dish can be
made with mutton and lamb in place of steak.
Scotch Roll.
Remove the tough skin from about five pounds of the flank of beef. A
portion of the meat will be found thicker than the rest. With a sharp
knife, cut a thin layer from the thick part, and lay upon the thin.
Mix together three table-spoonfuls of salt, one of sugar, half a
teaspoonful of pepper, one-eighth of a teaspoonful of clove and one
teaspoonful of summer savory. Sprinkle this over the meat, and then
sprinkle with three table-spoonfuls of vinegar. Roll up, and tie with
twine. Put away in a cold place for twelve hours When it has stood
this time, place in a stew-pan, with boiling water to cover, and
simmer gently for three hours and a half. Mix four heaping table-
spoonfuls of flour with half a cupful of cold water, and stir into the
gravy. Season to taste with salt and pepper. Simmer half an hour
longer. This dish is good hot or cold.