The following recipes are for the cheaper cuts of meat exclusively, and employ one or another of the preceding methods. Note that in all the recipes the two general rules for tender and juicy meat are observed. The outside of the meat is first quickly seared over to prevent the escape of the juices, and after the first five minutes the heat is reduced so as not to harden the albumen. Boiled or fricasseed meats should cook slowly. If meat is boiled at a gallop the connective tissue is destroyed, the meat falls from the bones in strings, and is hard and leathery.
For stews, meat en casserole, or in any fashion where water is used in the cooking, select the round (5), either upper or under. For boiling, the clod (9) or the round (5) or the extreme lower piece of (3). For rolled steak, mock fillet, steak À la Flamande, or beefsteak pie, the flank steak (7) is best. For cheap stews use (10). For beef À la mode, in a large family use a thick slice of the round (5), for a small family the clod (9). For soup, use the shin or leg. For beef tea, mince meat, and beef loaf, the neck is best. The chuck (1) is used only for roasting or baking, and is good value only for a large family. (2) and (3) are the standing ribs and carve to the best advantage. The aitch or pin bone (in 3) is a desirable roast for a large family. (3) is the loin, the choicest part of the animal. From it come the fillet or tenderloin, the sirloin, and the porterhouse steaks. (4) is the rump, from which come good steaks for broiling.
Beef Cannelon with Tomato Sauce
(One of the nicest and easiest of the cheap dishes)
Use Flank Steak (7)
- 1 pound uncooked beef chopped fine
- 1 cupful cold boiled potatoes
- 1 teaspoonful salt
- 1 egg unbeaten
- ¼ teaspoonful white pepper
- ½ cupful Swift's beef extract
- 1 tablespoonful Swift's Premium Oleomargarine
Mix together beef, potatoes, salt, and pepper, and stir in egg last. Form into a roll 6 inches long. Roll this in a piece of white paper which has been oiled on both sides. Place in a baking-pan and add the beef extract and the oleomargarine. Bake half an hour, basting twice over the paper.
[Page Twenty-three] To serve beef cannelon, remove the paper, place the roll on the platter, and pour over it
Tomato Sauce
- 1 tablespoonful Swift's Premium Oleomargarine
- 1 cupful strained tomatoes
- 1 teaspoonful onion juice
- 1 tablespoonful flour
- ¼ teaspoonful white pepper
- 1 bay-leaf
Add onion, bay leaf, salt and pepper to tomatoes. Rub the oleomargarine and flour together and place in inner kettle of oatmeal cooker, set over the fire, add the tomato, and stir until it boils. Then place the kettle over hot water in the lower half of the oatmeal cooker, and cook so for ten minutes, when it is ready to serve.
Spanish Minced Beef in Meat Box
(Very pretty and palatable)
Use any of the cheaper cuts.
The Filling
- 1 tablespoonful Swift's Premium Oleomargarine
- 1 onion chopped fine
- 6 sweet peppers cut in strips
- 4 tomatoes peeled, cut in halves and seeds squeezed out
- ½ teaspoonful salt
Make the filling first. Put the oleomargarine in upper half of an oatmeal kettle, add onion and peppers, and simmer gently for twenty minutes.
Then add the tomato halves cut into three or four pieces each and cook twenty minutes longer. Then add salt and pepper and set over hot water in lower half of kettle to keep hot till wanted. Now make the
Meat Box
- 2 pounds uncooked beef chopped fine
- 1 egg unbeaten
- 1 teaspoonful salt
- ¼ teaspoonful pepper
Work all well together. Form into a box whose sides are about an inch thick. Place this box on a piece of oiled paper in the bottom of a baking-pan and bake in a quick oven for thirty minutes, basting twice with melted oleomargarine.
To serve, lift box carefully, and place on platter and pour the filling into the center, and send at once to the table.
[Page Twenty-four] Beef À la Mode
Use Clod (9) or Under Round (5)
The day before the beef is to be served rub it all over with the following, well mixed together:—
- ½ teaspoonful ground cloves
- 1 teaspoonful ground ginger
- ½ teaspoonful ground allspice
- ½ teaspoonful ground cinnamon
- ½ teaspoonful white pepper
Then sprinkle the beef with about two tablespoonfuls vinegar and let stand overnight. Next day put in the bottom of the roasting pan:—
- 1 cupful small white button onions (chopped onion will do)
- 1 cupful carrot cut in dice
- ½ teaspoonful celery-seed
- 1 bay-leaf
- 4 cupfuls Swift's beef extract or of stock
- 2 tablespoonfuls gelatine that has been soaked in cold water for half an hour
Lay the meat on the vegetables in the pan, cover closely, and set in an exceedingly hot oven until the meat has browned a little; then reduce the temperature of the oven, and cook very slowly for four hours, basting frequently.
Serve garnished with the vegetables. Make a brown sauce from the stock left in the pan.
This is a very good way to prepare meat in warm weather, as the spices enable it to be kept well for over a week. It is excellent served cold with
Creamed Horseradish Sauce
- 4 tablespoonfuls grated horseradish with the vinegar drained off
- ¼ teaspoonful salt
- 6 tablespoonfuls thick cream
- Yolk of 1 egg
Add the salt and egg-yolk to the horseradish and mix thoroughly; whip the cream stiff, and fold it in carefully and send at once to table.
[Page Twenty-five] Boiled Beef
Use cuts from (1), (8), (9), (11)
Put the trimmings and suet of the beef into a large kettle and fry out the fat.
Remove the cracklings or scraps and into the hot fat put the meat and turn quickly until it is red on all sides.
Cover completely with boiling water and boil rapidly for five minutes, then turn down the gas or remove kettle to back of coal range so that the water cannot possibly boil again, and cook fifteen minutes to each pound of meat.
One hour before it is done add one tablespoonful salt and one-quarter teaspoonful pepper.
When done garnish with watercress, or boiled cabbage, or vegetables.
The liquor in which the meat was boiled can be saved for soup, or made into brown sauce to serve with it.
Left-over boiled beef may be served cold cut in thin slices, or made into croquettes, or into meat and potato roll, or into various warmed-over dishes.
Steak en Casserole
Use a Round Steak (5) 1 inch thick
- 2 pounds uncooked steak cut in pieces 2 inches square
- 1 cupful small white button onions
- 1 tablespoonful chopped parsley
- ½ cupful carrot cut in dice
- ½ cupful white turnip cut in dice
- ¼ teaspoonful celery-seed
- 1 teaspoonful salt
- ¼ teaspoonful white pepper
- 2 cupfuls Swift's beef extract or of stock boiling hot
Cover the bottom of the casserole with a layer of the mixed vegetables.
Put in an iron frying-pan over the fire to heat. When hot, rub over the bottom with a piece of Swift's Premium Oleomargarine. Lay in the pieces of steak and brown quickly on both sides. Remove them from the frying-pan and arrange on the vegetables in the casserole. Cover them with the remaining vegetables. Sprinkle over the celery-seed, salt, and pepper, and then pour the hot stock over all. Cover the dish and bake for one hour in a quick oven.
Steak en Casserole should be sent to the table in the same dish in which it is cooked. The steak should be brown and tender, the vegetables slightly brown, and the stock nearly all absorbed.
[Page Twenty-six] Beef Loaf
Use cuts from Chuck (1) or the Round (5)
- 4 pounds uncooked meat chopped fine
- 2 cupfuls bread-crumbs
- 2 tablespoonfuls chopped parsley
- 1 level teaspoonful pepper
- 4 eggs unbeaten
- 1 large onion chopped fine
- 2 rounding teaspoonfuls salt
Mix meat and onion. Add the dry ingredients next. Mix well, then add the eggs. Pack all down hard in a square bread-pan so the loaf will take the form of the pan.
Bake for two hours in a moderately quick oven, basting every fifteen minutes with hot Swift's Beef Extract or hot stock. When done, set away in the pan until cold.
To serve, turn out on a platter and cut in thin slices and serve with catsup or with cream horseradish sauce. Recipe for the latter is given under "Beef À la Mode."
Little Beef Cakes
Use any of the cheaper cuts
- 1 pound uncooked beef chopped fine
- 1 tablespoonful Swift's Premium Oleomargarine
- 1 tablespoonful flour
- ½ teaspoonful salt
- 1 tablespoonful grated onion
- 2 cupfuls beef extract or stock
- 1 teaspoonful kitchen bouquet
- ¼ teaspoonful white pepper
Shape the meat into little cakes. Put the oleomargarine in a frying-pan, and when hot lay in the cakes and brown quickly on both sides. Then remove the cakes.
Into the oleomargarine left in the pan put the flour and brown. Then add the stock gradually, stirring all the time so there will be no lumps. When smooth add the seasonings. Then lay in the beef cakes, cover, and cook slowly for five minutes. Serve at once with the sauce poured over them.
[Page Twenty-seven] Curry Balls
Use any of the cheaper cuts
- 1 pound uncooked beef chopped fine
- 2 tablespoonfuls Swift's Premium Oleomargarine
- 1 tablespoonful flour
- 1 level teaspoonful salt
- 1 teaspoonful curry-powder
- 1 onion chopped
- 1 cupful strained tomatoes
- ¼ teaspoonful white pepper
Make the meat into little balls. Put one tablespoon oleomargarine in frying-pan, and in it cook the onion slowly without browning it until the onion is soft. Then add the curry-powder and meat balls, and shake the pan over a quick fire for ten minutes.
Put the second tablespoonful oleomargarine in another frying-pan, and when hot add to it the flour. Stir well, then add the salt, pepper and tomato. Let come to a boil and then pour over the meat balls. Cover and cook slowly for five minutes.
Curry balls are nicest served with boiled rice.
Smothered Beef with Corn Pudding
Use any of the cheaper cuts
- 2 pounds uncooked beef chopped fine
- 1 level teaspoonful salt
- 2 tablespoonfuls Swift's Premium Oleomargarine
- ¼ teaspoonful pepper
This meat should be free from fat. Have ready an iron pan very hot. Put the chopped meat in it and set in a very hot oven for fifteen minutes, stirring it once or twice. Then add the oleomargarine, salt and pepper, and serve at once with
Corn Pudding
- 1 can corn
- 1 cupful milk
- 1 level teaspoonful salt
- 1 teaspoonful baking-powder
- ¼ teaspoonful white pepper
- 3 eggs
- 1¾ cupfuls flour
Mix corn with milk, salt and pepper. Add the yolks, well beaten. Sift the flour with the baking-powder and add it gradually. Lastly, fold in the well-beaten whites of the eggs. Bake in a quick oven for thirty minutes.
[Page Twenty-eight] Beefsteak Pie
Use the Flank Steak (7) or Round (5)
- 2 pounds uncooked meat cut in inch cubes
- 1 cupful flour
- 1 tablespoonful parsley chopped fine
- ¼ pound suet freed of membrane and chopped fine
- 1 onion chopped fine
- 1 cupful Swift's beef extract or stock boiling hot
- 1 teaspoonful salt
- ¼ teaspoonful pepper
Put meat in deep pudding-dish and sprinkle over it parsley, onion, salt and pepper.
To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet. Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish.
Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours.
Serve in same dish with a napkin folded around it.
Braised Beef
Use inch thick slice from Under Round (5)
- ½ cupful onion chopped
- ½ cupful carrot cut in dice
- ½ cupful turnip cut in dice
- ½ cupful celery cut in ½-inch lengths
- 1 stem parsley
- 6 peppercorns
- 3 cloves
- 1 bay-leaf
- 1 teaspoonful salt
- 4 cupfuls Swift's beef extract
Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides.
Spread the seasonings and vegetables over the bottom of a baking-pan. Lay the browned meat upon them; add the Swift's beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes.
To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left in pan and pour over the vegetables.
[Page Twenty-nine] Brown Beef Stew with Dumplings
Use Bony End Shoulder (10) or Veiny Piece (lower 3)
- 2 pounds uncooked beef cut in inch cubes
- 2 tablespoonfuls flour
- 1 teaspoonful kitchen bouquet
- 1 small carrot cut in dice
- ¼ teaspoonful pepper
- 1 teaspoonful salt
- 2 ounces of suet
- 2 cupfuls Swift's Beef Extract or of stock
- 1 onion
- 1 bay-leaf
Roll the meat cubes in one tablespoonful of the flour. Put suet in frying-pan and shake over fire until melted. Remove the crackling, put in the meat cubes and turn till they are slightly browned on all sides. Remove the meat.
Into the fat in the pan stir the second tablespoonful of flour; mix and add gradually the stock, stirring all the while so there will be no lumps. When smooth, return the meat to the pan, add the vegetables and seasonings. Cover the pan, draw to the back of the coal range, or reduce the flame of the gas so that the stew will not boil, and let it simmer for one and one-half hours.
Ten minutes before serving make the
Dumplings
- 2 cupfuls flour
- 1 rounding teaspoonful baking-powder
- ½ level teaspoonful salt
- ? cupful milk
Sift flour, baking-powder, and salt together. Add the milk. Take to fire and drop the mixture by spoonfuls all over the stew. Cover and cook slowly for ten minutes without once removing the cover.
To serve, lift the dumplings carefully and lay around the edge of the platter; place stew in the center, and over it pour the sauce.
[Page Thirty] Timetable for Baking
- Beans (if prepared by soaking and boiling), 3 to 4 hrs.
- Beef sirloin or rib, rare, weight 5 pounds, 1 hr. 5 min.
- Beef sirloin or rib, well done, weight 5 pounds, 1 hr. 40 min.
- Beef rump, rare, weight 10 pounds, 1 hr. 35 min.
- Biscuit raised, 12 to 20 min.
- Biscuits, baking-powder, 12 to 15 min.
- Bread, white loaf, 45 to 60 min.
- Bread, graham loaf, 35 to 45 min.
- Cake, layer, 15 to 25 min.
- Cake, loaf, 40 to 60 min.
- Cake, sponge, 45 to 60 min.
- Chicken, 3 to 4 pounds, 1½ to 2 hrs.
- Cookies, 6 to 10 min.
- Custard (baked in cups), 20 to 25 min.
- Duck, domestic, 1 to 1½ hrs.
- Duck, wild, 20 to 30 min.
- Fish, thick, 3 to 4 pounds, 45 to 60 min.
- Fish, small, 20 to 30 min.
- Gingerbread, 25 to 35 min.
- Lamb leg, well done, 1½ to 2 hrs.
- Mutton, 1½ to 2 hrs.
- Pork, well done, 4 pounds, 2 hrs.
- Potatoes, 35 to 50 min.
- Puddings, rice, bread, 45 to 60 min.
- Veal leg, well done, per pound, 20 min.
Timetable for Boiling
- Asparagus, 20 to 30 min.
- Beans, shell, 1 to 1½ hrs.
- Beans, string, 45 to 60 min.
- Beets, young, 45 to 60 min.
- Beets, old, 3 to 4 hrs.
- Brown bread, steamed, 3 hrs.
- Cabbage, 35 to 60 min.
- Carrots, 1 hr.
- Cauliflower, 20 to 30 min.
- Chickens, young, 3 to 4 pounds, 1 to 1¼ hrs.
- Corn, green, 15 min.
- Corned Beef, gentle simmering, 3 to 4 hrs.
- Eggs, soft cooked (in water which does not boil), 4 to 6 min.
- Eggs, hard cooked (in water which does not boil), 35 to 45 min.
- Ham, weight 12 to 14 pounds, 4 to 5 hrs.
- Onions, 45 to 60 min.
- Rice in fast boiling water, 20 min.
- Smoked tongue, 4 hrs.
Timetable for Frying
- Bacon, 3 to 5 min.
- Fritters or doughnuts, 3 to 5 min.
- Croquettes, 3 to 5 min.
- Breaded chops, 10 to 20 min.
- Smelts, 3 to 5 min.
- Small fish, 1 to 4 min.
