Barry s Forgotten Recipes: Beef, Veal, and Organ Meat Recipes. Recipe Sampling: 8

Transcription

1 Barry s Forgotten Recipes: Beef, Veal, and Organ Meat Recipes Recipe Sampling: 8

2 Barry s Forgotten Recipes INTRODUCTION Rediscover the smells and tastes of your ancestors kitchen. Barry s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food. Remember the traditions that linked generations. These cookbooks span 350 years and represent over 30,000 recipes. Each week you will receive one containing a FREE downloadable PDF of a sampling of the best recipes from our collection. Four times during the year you will receive a PDF of an entire cookbook. *Recipes in this sampling are represented exactly as they were presented in in the original cookbook. No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

3 Irish Beef Rolls Chop some fat beef with 1 onion and 2 sprigs of parsley. Season with salt, pepper, nutmeg and a little mace to taste and the grated rind of 1/2 lemon, 1 beaten egg and 1/2 cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a Saucepan; lay in the rolls; cover and let simmer until brown. Serve hot with the Sauce. RECIPE CATEGORY: BEEF Year: xxx RECIPE: 163

4 BAKED BEEF This is a plain family dish, and is never provided for company. Take a nice but not a fat piece of fresh beef. Wash it, rub it with salt, and place it on a trivet in a deep block tin or iron pan. Pour a little water into the bottom, and put under and round the trivet a sufficiency of pared potatoes, either white or sweet ones. Put it into a hot oven, and let it bake till thoroughly done, basting it frequently with its own gravy. Then transfer it to a hot dish, and serve up the potatoes in another. Skim the gravy, and send it to table in a boat. Or you may boil the potatoes, mash them with milk, and put them into the bottom of the pan about half an hour before the meat is done baking. Press down the mashed potatoes hard with the back of a spoon, score them in cross lines over the top, and let them, brown under the meat, serving them up laid round it. RECIPE CATEGORY: BEEF Year: 1840 RECIPE: 166 Page 1 of 3

5 BAKED BEEF Instead of potatoes, you may put in the bottom of the pan what is called a Yorkshire pudding, to be baked under the meat. To make this pudding,--stir gradually four table-spoonfuls of flour into a pint of milk, adding a salt-spoon of salt. Beat three eggs very light, and mix them gradually with the milk and flour. See that the batter is not lumpy. Do not put the PUDDING under the meat at first, as if baked too long it will be hard and solid. After the meat has baked till the pan is quite hot and well greased with the drippings, you may put in the batter; having continued stirring it till the last moment. If the pudding is so spread over the pan as to be but an inch thick, it will require about two hours baking, and need not be turned. If it is thicker than an inch, you must (after it is brown on the top) loosen it in the pan, by inserting a knife beneath it, and having cut it across into four pieces, turn them all nicely that the other side may be equally done. But this pudding is lighter and better if laid so thin as not to require turning. RECIPE CATEGORY: BEEF Year: 1840 RECIPE: 166 Page 2 of 3

6 BAKED BEEF When you serve up the beef lay the pieces of pudding round it, to be eaten with the meat. Veal may be baked in this manner with potatoes or a pudding. Also fresh pork. RECIPE CATEGORY: BEEF Year: 1840 RECIPE: 166 Page 3 of 3

7 TO CORN BEEF Wash the beef well, after it has lain awhile in cold water. Then drain and examine it, take out all the kernels, and rub it plentifully with salt. It will imbibe the salt more readily after being washed. In cold weather warm the salt by placing it before the fire. This will cause it to penetrate the meat more thoroughly. In summer do not attempt to corn any beef that has not been fresh killed, and even then it will not keep more than a day and a half or two days. Wash and dry it, and rub a great deal of salt well into it. Cover it carefully, and keep it in a cold dry cellar. Pork is corned in the same manner. RECIPE CATEGORY: BEEF Year: 1840 RECIPE: 177

8 BEEF STEW 1 lb. of meat from the neck, cross ribs, shin or knuckles 1 sliced onion ¾ cup carrots ½ cup turnips 1 cup potatoes 1 teaspoon salt ¼ teaspoon pepper ½ cup flour 1 quart water Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender. RECIPE CATEGORY: BEEF Year: 1918 RECIPE: 191

9 CASSEROLE OF BEEF 1 pound of shoulder trimmings 1 tablespoon pearl tapioca 1 tablespoon flour 1¼ teaspoons salt 2 potatoes ¼ teaspoon paprika 1 carrot 1 tablespoon tomato ketchup 1 onion Cold water Cut beef into inch pieces, sear quickly in hot frying pan, dredge with flour, and put into casserole; cut potatoes into cubes or balls; put carrot and onion through meat chopper; mix vegetables, and add to meat; add tapioca and seasonings, cover with cold water (a little of the water should be put into the frying pan to obtain all the flavor of the meat, and then added to the rest). Cover, and bake slowly two and a half hours. Any of the other cheaper cuts of meat may be used. Serve with spinach or cold slaw. RECIPE CATEGORY: BEEF Year: 1909 RECIPE: 203

10 GOULASH This is a characteristic dish of the Balkan states. It is made by cutting onehalf pound of lean beef (shin) into one-inch thick blocks and three-quarters of a pound of veal cut into small pieces. Roll the meat in flour and then place in a stewing pan. Cover with boiling water and cover closely. Cook the meat until it is tender. Remove the lid and boil the liquid quickly to reduce. Now add: One-half cup of thick sour cream, One tablespoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely minced parsley, Two teaspoons of salt. Bring to a boil and then simmer for ten minutes. Serve with fried noodles. RECIPE CATEGORY: BEEF Year: 1918 RECIPE: 240

11 BEEF HASH One of the most satisfactory ways in which to utilize left-over roast beef or corned beef is to cut it into small pieces and make it into a hash. Cold boiled potatoes that remain from a previous meal are usually combined with the beef, and onion is added for flavor. When hash is prepared to resemble an omelet and is garnished with parsley, it makes an attractive dish. To make beef hash, remove all skin and bone from the meat, chop quite fine, and add an equal quantity of chopped cold-boiled potatoes and one chopped onion. Season with salt and pepper. Put the mixture into a well-buttered frying pan, moisten with milk, meat stock, or left-over gravy, and place over a fire. Let the hash brown slowly on the bottom and then fold over as for an omelet. Serve on a platter garnished with parsley. RECIPE CATEGORY: BEEF Year: 1928 RECIPE: 255

12 A LA MODE BEEF This is one of the compound dishes which are mentioned in the beginning of this chapter, and will serve as a basis for at least two good dinners. Unless there is an unusual rise in the price of meat, you can buy the round of beef for a shilling a pound at the market or provision house; in the middle of the week choose four pounds in a solid, thick piece; cut half a pound of fat pork, (cost six cents,) into strips half an inch square; thrust the steel you use for sharpening knives into the meat, in the direction of the grain, and put the strips of pork into the holes you make; cut up five cents' worth of carrot, turnips, onion, and parsley, lay them in the bottom of an earthen crock or deep bowl, with two tablespoonfuls of salt, and one teaspoonful of pepper; put the beef on them, and pour over it one pint of vinegar, and enough water to just cover the meat; the vinegar and seasoning will cost five cents. Turn a plate over the meat, and put a clean stone on it to keep the meat under the pickle; turn the meat every day, keeping it in a cool place. RECIPE CATEGORY: BEEF Year: 1879 RECIPE: 265 Page 1 of 2

13 A LA MODE BEEF Sunday morning, as soon as breakfast is over, put the meat, pickle, and vegetables, over the fire in a clean pot, and let them stew, uncovered, until the pickle is all evaporated and the meat is nicely browned; then sprinkle over it two tablespoonfuls of flour, and let that brown, turning the meat over occasionally; then add enough boiling water to cover the meat, put on the pot cover, and set it where it will simmer gently for at least three hours. During the last half hour boil one quart of potatoes, (cost three cents,) in plenty of boiling water and salt. When the meat is done take it upon a platter, strain the gravy over it, and serve it hot with the boiled potatoes. About half of it will be enough for dinner, and will cost, with the potatoes, thirty-five cents. RECIPE CATEGORY: BEEF Year: 1879 RECIPE: 265 Page 2 of 2

14 BRAISED LIVER 3 pounds liver ½ teaspoon salt 1½-inch cube salt PORK 1/8 teaspoon pepper 1/3 cup onion finely chopped 2 cups boiling water 1/3 cup celery finely chopped ¼ cup flour 1/3 cup carrots finely chopped Soak liver in cold salted water for half an hour, scald, remove skin, and dredge with flour; cut pork in thin slices, and try out in frying pan; brown liver in pork fat, and place in an earthen dish or kettle, add vegetables, seasonings, and water which has first been put in the frying pan; cover closely, and bake three hours in a slow oven, adding water if necessary; remove liver, and thicken gravy and vegetables with one-fourth cup of flour mixed to a paste with cold water. RECIPE CATEGORY: LIVER Year: 1909 RECIPE: 277

15 TO BOIL A SALTED OR PICKLED TONGUE Put it into boiling water, and let it boil three hours or more, according to its size. When you take it out peel and trim it, and send it to table surrounded with mashed potato, and garnished with sliced carrot. RECIPE CATEGORY: TONGUE Year: 1840 RECIPE: 290

16 GOOSEBERRY TRIFLE One quart of gooseberries, sugar to taste, one pint of custard, a plateful of whipped cream. Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. This dish may be garnished as fancy dictates. RECIPE CATEGORY: TRIFLE Year: 1887 RECIPE: 307

17 English Roast Veal Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices. RECIPE CATEGORY: Veal Year: 1913 RECIPE: 337

18 BELGIAN VEAL SCALLOP Chop cooked veal to a fine mince; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the oven until brown. Serve with French peas. RECIPE CATEGORY: VEAL Year: 1913 RECIPE: 338

19 ITALIAN VEAL AND MACARONI Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot. RECIPE CATEGORY: Veal Year: 1913 RECIPE: 339

20 ROAST LOIN OF VEAL Prepare it the same as any roast, leaving in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the thick side down, and put in a rather hot oven, graduated after it commences to roast to moderate; in half an hour add a little hot water to the pan, and baste often; in another half hour turn over the roast, and when about done dredge lightly with flour and baste with melted butter. Before serving care fully remove the twine. A roast of four to five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in some flour, stir until brown, add some hot water if necessary; boil a few minutes, stir in such sweet herbs as fancied, and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for lunch, and Worcestershire or chili sauce forms a fine relish. RECIPE CATEGORY: VEAL Year: 1887 RECIPE: 354

21 Jewish Stewed Brisket Boil beef brisket until tender, and slice thin. Heat 2 tablespoonfuls of butter; add 1 chopped onion. Stir in 1 tablespoonful of flour until brown. Add the water in which the meat was cooked, 1/2 cup of raisins, 1/2 cup of vinegar, 1 tablespoonful of brown sugar and some cinnamon and 1 carrot sliced thin, salt, pepper and a few cloves. Let boil. Add the brisket and simmer fifteen minutes. Serve hot or cold. RECIPE CATEGORY: Brisket Year: 1913 RECIPE: 415

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