Recipes Of The Past: Meat

Showing posts with label Meat. Show all posts

Showing posts with label Meat. Show all posts

TOMATO SAUCE--HOT, to serve with Cutlets, Roast Meats, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of brown gravy, or strong stock.

Mode.--Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.

Time.--1 hour, or rather more, to simmer the tomatoes.

In full season in September and October.

HOT SPICE, a Delicious Adjunct to Chops, Steaks, Gravies, &c.

Author: Top of the Rock Astronaut / Labels: Condiments, Meat

INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, 1/2 oz. mace, 1/4 oz. of cayenne, 1 oz. grated nutmeg, 1-1/2 oz. white pepper.

Mode.--Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry glass bottle for use. The quantity of cayenne may be increased, should the above not be enough to suit the palate.

A GOOD SAUCE FOR STEAKS

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1 oz. of salt, 1/2 oz. grated horseradish, 1/2 oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle.

Mode.--Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks or mix it in the gravy.

Seasonable.--This can be made at any time.

Note.--In using a jar of pickled walnuts, there is frequently left a large quantity of liquor; this should be converted into a sauce like the above, and will be found a very useful relish.

SAUCE ROBERT, for Steaks, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or medium stock, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.

Mode.--Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.

Time.---Altogether 1/2 hour.

Seasonable at any time.

Sufficient for about 2 lbs. of steak.

Note.--This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.

SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, 1/2 a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, 1/2 pint of strong or medium stock, 1 small lump of sugar, 1/4 saltspoonful of cayenne, salt to taste.

Mode.--Put into a stewpan the butter, with the carrot and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze. Keep stirring with a wooden spoon, and put in the remaining ingredients. Simmer very gently for 1/4 hour, skim off every particle of fat, strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste.

Time.--Altogether 1/2 hour.

Sufficient for a medium-sized dish of cutlets.

Seasonable at any time.

BROWN MUSHROOM SAUCE, to serve with Roast Meat, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Mushrooms, Sauces

INGREDIENTS.--1/2 pint of button mushrooms, 1/2 pint of good beef gravy, 1 tablespoonful of mushroom ketchup (if at hand), thickening of butter and flour.

Mode.--Put the gravy into a saucepan, thicken it, and stir over the fire until it boils. Prepare the mushrooms by cutting off the stalks and wiping them free from grit and dirt; the large flap mushrooms cut into small pieces will answer for a brown sauce, when the buttons are not obtainable; put them into the gravy, and let them simmer very gently for about 10 minutes; then add the ketchup, and serve.

Time.--Rather more than 10 minutes.

Seasonable from August to October.

Note.--When fresh mushrooms are not obtainable, mushroom powder may be used as a substitute for brown sauce.

MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes

Author: Top of the Rock Astronaut / Labels: Chicken, Fish, Meat, Sauces

INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, 2 tablespoonfuls of cream.

Mode.--Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them very gradually to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use.

For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance. Cucumber, Tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.

Sufficient for a small salad.

Note.--In mixing the oil and vinegar with the eggs, put in first a few drops of oil, and then a few drops of vinegar, never adding a large quantity of either at one time. By this means, you can be more certain of the sauce not curdling. Patience and practice, let us add, are two essentials for making this sauce good.

MAITRE D'HOTEL SAUCE (HOT), to serve with Calf's Head, Boiled Eels, and different Fish

Author: Top of the Rock Astronaut / Labels: Calf Head, Fish, Meat, Sauces

INGREDIENTS.--1 slice of minced ham, a few poultry-trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, 3/4 pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper, and cayenne to taste; the juice of 1/2 large lemon, 1/4 teaspoonful of pounded sugar.

Mode.--Put at the bottom of a stewpan the minced ham, and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf. Pour in the water, and let the whole simmer gently for 1 hour, or until the liquor is reduced to a full 1/2 pint. Then strain this gravy, put it in another saucepan, make a thickening of butter and flour in the above proportions, and stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface. Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil. If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover.

Time.--1-1/2 hour.

Sufficient for re-warming the remains of 1/2 calf's head, or a small dish of cold flaked turbot, cod, &c.

MAITRE D'HOTEL BUTTER, for putting into Broiled Fish just before it is sent to Table

Author: Top of the Rock Astronaut / Labels: Fish, Meat, Sauces

INGREDIENTS.--1/4 lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon.

Mode.--Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with.

Note.--4 tablespoonfuls of Béchamel, 2 do. of white stock, with 2 oz. of the above maître d'hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d'hôtel sauce.

BAKED SOUP

Author: Top of the Rock Astronaut / Labels: Meat, Soup

INGREDIENTS.--1 lb. of any kind of meat, any trimmings or odd pieces; 2 onions, 2 carrots, 2 oz. of rice, 1 pint of split peas, pepper and salt to taste, 4 quarts of water.

Mode.--Cut the meat and vegetables in slices, add to them the rice and peas, season with pepper and salt. Put the whole in a jar, fill up with the water, cover very closely, and bake for 4 hours.

Time.--4 hours.

Seasonable at any time.

Sufficient for 10 or 12 persons.

Note.--This will be found a very cheap and wholesome soup, and will be convenient in those cases where baking is more easily performed than boiling.

GREEN STUFFED PEPPERS

Author: Top of the Rock Astronaut / Labels: Meat, Peppers

Clean out peppers and stuff with rice or potatoes, and meat. Moisten with hot water, standing on end in baking dish. Cover and bake until almost done, then remove cover and brown. Cheese or tomatoes may be used instead of meat.

MEAT STEW

Author: Top of the Rock Astronaut / Labels: Meat, Stew

Get five pounds of a cheap cut of beef. Cut into little pieces, taking off the fat. Try out the fat, brown the meat in it, and when well browned, cover with boiling water, boil five minutes, then cook in lower temperature until the meat is done. During the last hour of cooking add two-thirds cup of turnips and the same amount of carrots cut in small cubes, one-half an onion chopped fine, salt and pepper. About fifteen minutes before taking up put in four cups of potatoes cut in small pieces. Use one-quarter cup of flour for thickening and put in dumplings made as follows:

Mix and sift two cups flour, four teaspoonfuls baking powder, one-half teaspoonful salt. Work in two teaspoonfuls butter, add gradually two-thirds cup milk. Roll to one-half inch thick, and cut out with biscuit cutter.

MEAT SOUFFLE

Author: Top of the Rock Astronaut / Labels: Meat

Make one cup of cream sauce and season with chopped parsley and onion juice. Stir one cup chopped meat (chicken, fresh tongue, veal or lamb) into the sauce. When hot, add the beaten yolks of two eggs, cook one minute, and then set away to cool. When cool, stir in the whites, beaten stiff. Bake in a buttered dish about twenty minutes and serve immediately. If for lunch, serve with a mushroom sauce.

Boudinettes

Author: Top of the Rock Astronaut / Labels: Meat

Chop fine a little cold meat and bacon; add chopped parsley and season. Mash boiled potatoes, add butter and enough flour to make a paste. Line patty pans which have been well greased with the paste, fill with the chopped meat, put a piece of butter and a teaspoonful of gravy into each one and brown in the oven.

Chops Masked with Potato

Author: Top of the Rock Astronaut / Labels: Meat

Broil 6 chops. Cover the meat part of each chop with a spoonful of mashed potato (which has been beaten up with 2 eggs); put into the oven and brown.

Moulded Chopped Meat

Author: Top of the Rock Astronaut / Labels: Meat

Take any kind of cold meat, chop it very fine. Dissolve ½ a box of gelatine in ½ a cup of cold water. Slice two hard boiled eggs, wet a mould and lay the slices of egg in the bottom and on the sides, then put in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of boiling water. When dissolved add this to the gelatine, stir well and pour over the meat.

Savory Toast

Author: Top of the Rock Astronaut / Labels: Meat, Toast

Take the yolk of an egg and beat it well, pour into it stirring all the time a dessert spoonful of Worcestershire sauce, a teaspoonful of anchovy sauce, a piece of butter the size of a walnut, a large tablespoonful of finely minced meat (fowl is better) a dash of red pepper, salt and black pepper to taste and a dash of nutmeg. Mix all well together until it becomes a paste. Spread it on slices of toast, place it in the oven a few minutes and serve hot.

Dutch Sauce and Cold Meat

Author: Top of the Rock Astronaut / Labels: Meat

Beat up the white of an egg, with salt and pepper, a spoonful of chopped parsley, a small onion and a teaspoonful of olive oil. Beat well and add a spoonful of tarragon vinegar. Serve with cold meat.

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