Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 2 tablespoons butter
- 1 cup of milk
- a tablespoon of vinegar may be used
- a piece of carrot
- 1 egg
- 46 gether till smooth
- 2 ibs
- 48 recooking beef
Directions
The methods of cooking meat having been treated and mention made of the parts adapted to each, it remains only to give practical hints as to making and varying dishes.
Boiled, roast and broiled beef have been sufficient- ly dwelt upon. See pages 40-43.
stews and Ra- No mode of cooking meat has so gouts. many variations; the flavor of the
meat being used to season vegetables of every sort, also doughs, as in dumplings, or in the crust of meat pie. For making meat stews see page 40.
One-half hour before the meat is With potatoes. , , „ . . , ,
done lay on top 01 it peeled potatoes,
all of the same size, and serve when done with the meat and gravy.
When the meat is cooked tender, thicken the gravy and pour all into a pie or pudding dish. Cover with a common pie crust or one of mashed potatoes, and bake -J hour.
You may also mix sliced raw potatoes with thestew, in layers.
Potato Crust. I cup mashed potatoes, 1 egg, 2 tablespoons butter, 1 cup of milk, salt. Beat to-
gether till smooth, and then work in enough fiour*so that you can roll it out. It should be -J in. thick, and as soft as you can handle.
Add to meat when tender, 1 qt. to-
With tomatoes. ~ ,, rru • i -^
matoes to 2 Ibs. meat. Thicken with flour and stew 5 minutes.
Stews are variously flavored; onion,
Flavors for stews. , , n , . \L.
salt and pepper, are always in place. A little lemon juice added as it is served gives a deli- cious flavor, or even a tablespoon of vinegar may be used. Any herbs, a piece of carrot, a clove or bit of garlic, may be used for variety. Catsup is also good as a flavor.
Corned Beef. Wash it well, put into plenty of cold water and bring slowly to the simmering point. Cook 3 to 4 hours.
Turnips or cabbage are often eaten with corn beef. They should not be boiled with the meat but in. a separate pot.
If from a good animal, beef liver is
often as tender as calf's liver.
This is the best method. Soak an
hour in cold water, wipe dry, slice and dip in melted beef fat. Broil slowly (see page 42) till thoroughly done; then salt and butter.
When prepared' as above, the slices of
liver may be fried in a pan with a little beef fat. This gives an opportunity for more flavors, as onion may be fried with it, a little vinegar added to the juices that fry out, then thickened and used as gravy.
If liver is not quite tender it can be
made into a stew, or it may be chopped
48 Recooking Beef.
fine, mixed with bread crumbs and egg and baked -J hour.
If fire is no object, you may boil a
Beef's Heart. , „, , .. ." . , ,, , ^ .
beefs heart, it will take all day. Put into cold water and bring slowly to the simmering point and keep it there. Next day it may be stuffed with well seasoned bread crumbs and baked f hour.
Cut in strips, soak in salt and vine- gar -J day, wipe dry and fry in hot lard. It may also be stewed.