Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a large piece of beef
- 25 cents a pound
- vinegar
Directions
TO make meat it is well known that meat must be kept some time after killing to make it tender. In winter, a large piece of beef or. mutton will keep for six weeks if hung in a dry, cool place. Indeed, this is the time allowed in England for the Christmas "shoulder of mutton," and every few days it is rubbed over with salt and vinegar. In summer, unless the butcher will keep the meat for you, you must resort to other means.
A tough piece of meat may be laid in not too strong vinegar for 3 or 4 days in summer and twice as long in winter, adding to the vinegar such spices as you may like. To soften a tough steak pour a few spoonfuls of vinegar on and let stand for twelve or twenty-four hours. This method has been long recommended and is to some extent used among us; the foreign cook em- ploys sour milk for the same purpose and with even greater success, but this must be changed every day and at the end of the time well washed from the meat.
"We cannot too strongly urge that the housekeeper, especially if she be straightened in means, should be- come used to these methods and practice them occa- sionally. She does not want to confine herself to soups and stews and she cannot buy "porter-house" steak at 20 or 25 cents a pound, but she can buy "round" at half that price, and after a little experiment can make it tender for boiling, roasting or broiling by one of these methods. In winter, she should buy a supply of meat ahead and keep it until it grows tender.