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^ ^ sauce-pan. On the platter in which you are to serve it, put a
piece of butter worked up with finely chopped parsley. Salt and
pepper the slices of beef, arrange them pyramidally on the platter,
putting on each slice a bit of the parsley and butter as large as a nut.
Surround the beef with fried potatoes or water-cress.



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Boiled Beef a la VALENgoiSE.

T)UT into a stewing-pan a half glass of good bouillon, with the same
amount of gravy, a little sour-orange peel, a piece of butter
soaked with flour about the size of half an egg, salt and pepp.er. Mix
over the fire, and then squeeze in the juice of a sour orange. Serve in
a gravy dish.



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Boiled Beef a la Sultane.

T)UT into a stewing-pan a pint of bouillon and a glass of white wine,
-^ two slices of lemon, two cloves, a clove of garlic, half a bay-leaf,
parsley, chives, and an onion. Boil for an hour and a half over a slow
fire, until sufficiently thick in consistence. Strain, and then add salt,
pepper, the chopped yolk of a hard-boiled egg, and a pinch of blanched
chopped parsley. Serve in a gravy dish.



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Boiled Beef a l'Anglaise.

'T'AKE the soft part of fine white bread, moisten with a glass of
bouillon, and season with pepper ; add a few currants. Let it
simmer for half an hour, and serve in a gravy dish.



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Hashed Beef en gateau.

CHOP the beef to a fine hash, add a little sausage meat, parsley,
onion, a little garlic, a piece of bread soaked in bouillon, two or
three whole eggs, according to the amount of beef, salt and pepper ;
hash the whole again. Melt a piece of butter in a flat covered sauce-
pan and put in the hash ; bake for half an hour in the oven. When
cooked through, serve with a sauce according to taste.

White of eggs beaten to a froth may be incorporated with the
hash, and improve it greatly.



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Boiled Beef with a puree of Cabbage.

TAKE some large, white cabbages and cook them in bouillon, then
make a purde of them, seasoned with salt and pepper. Make a
hash of the beef, and season with salt and pepper. In the bottom of
a sauce-pan put butter and some leaves of lard, and let it melt ; put in
a layer of the cabbage about an inch thick, then a layer of the minced
beef, and continue placing them in alternate layers. To the top layer
of cabbage add a little butter, some sprigs of parsley, and some garlic.
Cook and serve hot.



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Boiled Beef a u Romaine (cos. lettuce).

T)EEL some large, white romaines, and blanch them in boiling salted
water. Drain, and cook them with butter. Add beef gravy, or
extract of beef ; mix with butter just before serving, and arrange in a
circle around the beet



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Boiled Beef a u Toulousaine.

BLANCH some large, mild onions in boiling salted water, drain them
and scoop out the insides of each. Fill the cavity with force-
meat made of the boiled beef mixed with lard, garlic, and parsley.
Butter a dish that stands fire and place on it the onions with the
opening above. Dust with salt and powdered sugar, cover with
leaves of lard, and sprinkle with brandy. Add a little meat gravy and
beef extract. Cook gently in the oven. When the onions are done,
skim the sauce and serve.



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Boiled Beef a la Soubise.

/^OOK some medium-sized onions in boiling water. Drain and strain
through a sieve ; put a piece of butter in a stewing-pan, add the
pur6e and a pinch of flour ; moisten with bouillon. Add beef
extract. Stir frequently with a spoon, mix in some butter just as
you are about to serve, and place on the platter around the beef.



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Boiled Beef a la Vosquienne.

TV /TAKE a pur^e of beans, add a bit of beef extract the size of
a hazelnut, mix with butter rubbed up with flour, and serve on
a plate around the boiled beef. Garnish with fried crusts.



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. Boiled Beef a la Soissons.

TV yTAKE a pur^e of fine, mealy Soissons beans in butter ; dust with
chopped parsley, and serve around the beef. A little extract of
beef adds to the flavor.



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Boiled Beef au papillotes.

TAKE the bouilH of the previous day ; cut it in slices of equal size
and parboil slightly and rapidly in butter. Prepare a forcemeat
with lard or sausage, garlic, parsley, and moistened fresh bread crumbs ;
add two eggs, salt and pepper. Put a layer of the farce between each
slice of beef; roll in beaten egg, and then in bread crumbs mixed with
chopped parsley. Put your beef in oiled paper, folded as tightly as
possible about it. Cook for a quarter of an hour on a gridiron or in
the oven, and serve in papillotes (papers).



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Boiled Beef with Endive.

T^LANCH and drain some fine white endives; parboil in butter
^ with onions, garlic, parsley, salt and pepper. When half cooked,
add the beef cut in slices, and some beef extract. Cook for a quarter
of an hour, and serve, adding some fresh butter, and dusting with
powdered parsley.



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Boiled Beef Sausage.

'T'AKE a pound of lard, the same amount of lean boiled beef, from
^ which the tendons and nerves have been removed ; mince
and add chopped parsley and chives, a few spices, salt and pepper, and
some beef extract dissolved in water* When the whole is well mixed,
add a few truffles and a little Madeira. Fill some entrails with this
meat, shaping the sausages as desired. Boil in butter, and serve alone,
or on a vegetable pur^e.



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Boiled Beef with Cabbage.

{Belgian Fashion?)

T^OIL, and then let cool, some cabbages cut into quarters; tie them
^ with string, and cook them in a pot with some onions, two
cloves of garlic, a carrot, thyme, and a bay-leaf; sprinkle with bouillon,
and keep over a slow fire. After three hours, remove from the fire, and
place on a dish around the beef. Put in some sauce espagnole, and beef
extract diluted with a little of the liquor in which the cabbages were
boiled.



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Boiled Beef with Potato Sauce.

T)EEL the potatoes, and cut in pieces the size of a walnut. Brown
-^ them in butter, add a little flour, brown again, add water or
bouillon, an onion, garlic, and a bouquet garni. Boil down the sauce,
and when the potatoes are half cooked add the beef cut into some-
what thick slices. Finish cooking over a slow fire, baste, and serve.
This sauce should be rather piquante. Do not use too many potatoes,
and use only lean beef, not too much cooked.



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Beef a u maitre d'hotel.

TAKE the beef from the bouillon, and while still hot cut in slices
and arrange around a platter, and cover with a sauce made as
follows : Melt a piece of fresh butter over a slow fire, add a little
flour, parsley, and minced chives, a little nutmeg, a half glass of bouil-
lon, salt, pepper, onion and garlic, half a bay-leaf, and a sprig of thyme.
Stir until the sauce is smooth ; add to taste the juice of a lemon, or a
dash of vinegar or verjuice ; strain, add a little beef extract. Dust
over it chopped sweet herbs or parsley.



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Boiled Beef a l'Espagnole,

MELT a piece of butter and some leaves of lard in a sauce-pan,
put in some slices of ham and fragments of lean meat, as game,
fowl, or veal ; add an onion or two in which are stuck some cloves,
two carrots cut in bits, a little thyme, a small bay-leaf, salt, pepper, and
nutmeg. As soon as the meat begins to brown add a little flour,
moisten with hot bouillon, add a bouquet garni and beef extract, and
cook over a slow fire for three or four hours ; skim the grease off, and
put in the beef to cook for a quarter of an hour if it be sliced, -other-
wise for an hour. Serve hot.



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Beef a la Sainte-Menehould.

T)UT in a stewing-pan a piece of butter and a little flour, and let the
^ butter melt; add gradually a little cream, then put in mush-
rooms, chives, an onion, garlic, a bouquet garni, a little nutmeg, half a
bay-leaf, salt and pepper. Boil down lo a suitable consistency, strain,
and cook with the sliced beef for five minutes, adding a little beef
extract. Dust with finely chopped parsley, and serve hot.



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Beef Croquettes.

T\ ^INCE the beef with lard or sausage meat, garlic, parsley, onion,
•^^-^ pepper and salt, bread crumbs dipped in bouillon or beef extract
and water ; add two eggs, the whites beaten to a froth. Make into balls
and roll in beaten white of egg and in flour ; then fry. Do not use
great heat, or the balls will broil too rapidly and break open. When
sufficiently browned, arrange them pyramidally on a dish, with fried
parsley. Serve hot



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Beef Croquettes.

{Second Method.^

PREPARE a hash of your beef, a slice of bacon, sausage meat,
onion, scallion, garlic, mushroom stems, bread crumbs dipped in
bouillon, salt, pepper, nutmeg, and two eggs. Mince as fine as possi-
ble. Shape into balls, rolls, squares, triangles, or any. form desired ;
roll in white of tgg, then in flour, and parboil in butter. Dust with
flour and brown ; add an onion, garlic, parsley, salt and pepper, and one
or two glasses of bouillon, according to the amount of meat. Cook for
a good half hour. When about to serve, mix in butter rubbed up
with flour, and add beef extract. A little of the sauce is put in a deep
dish, and the croquettes arranged pyramidally in it.



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Bertrade Beef Croquettes.

{Third Method:)

T\ A'AKE a pur^e of good, mealy potatoes; strain and mix with
^^ hashed beef, a little garlic and parsley. Form into balls, roll in
beaten white of egg and in flour, and then fry in boiling butter. Serve
hot with fried parsley.



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Hashed Beef.

ly A'INCE the beef and add three or four chopped onions previously

^^^ parboiled in butter to brown them ; cook in a stewing-pan with

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a piece of butter, a teaspoonful of flour, salt, pepper, nutmeg, and a
pinch of minced parsley, the whole moistened with a glass of bouillon.
When the sauce is sufficiently boiled down, add the meat and leave it
in for five minutes. When about to serve, add a piece of butter, place
the hash in a dish and garnish with fried crusts.



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Boiled Beef au Restaurant.

/^UT your beef into slices about half an inch thick, and insert bacon
^ here and there. Dust over salt, pepper, and a little nutmeg.
Put in a braising-pan with some leaves of lard, some thin slices of veal,
and a few mushrooms ; moisten with a glass of bouillon, cover the
braising-pan, and cook for three-quarters of an hour. Put in a piece
of butter worked with beef extract, and serve.



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Beef en miroton.

CUT several onions in slices of medium size ; parboil in butter or
lard without browning, add a pinch of flour, and then immedi-
ately some bouillon or beef extract in water, and a half glassful of white
wine. Cook for three-quarters of an hour. Salt, pepper, parsley, and
a little nutmeg should have previously been added. When the onions
are cooked and the sauce is of the proper consistence, add the beef cut
into thin slices. Let it boil for a quarter of an hour, skim the sauce,
and serve. The onions should be cooked to a puree.



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Boiled Beef printemps.

TT ASH the beef, or cut in small cubes, and arrange in a deep dish,
surrounding it with a pur6e of potatoes cooked in cream or
milk. Surround the pur^e with a thick, red tomato sauce. Serve,
leaving each person to make the mixture on his own plate.



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Boiled Beef a la Maconnaise.

PARBOIL in butter some onions and garlic until slightly browned ;
then add salt, pepper, nutmeg, and bouquet garni, moisten with a
glassful of bouillon, and cook for a quarter of an hour. Prepare some
round olives, known as cooking olives, by removing the stones ; cook
them for five minutes in the sauce, add a bit of meat extract as large
as a pea, skim, and pour the sauce upon the beef cut in slices, and
serve in a dish with fried crusts between each piece. Sprinkle over it
the juice of a lemon, some vinegar, or verjuice, as preferred.



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Boiled Beef a la Milanaise.

/^UT the beef in somewhat thick slices, and parboil in melted butter;
^ season with salt and pepper, roll in grated Parmesan cheese. Dip
into beaten egg, parboil in bread crumbs and bring it to a golden color
in butter in a flat, covered sauce-pan. Serve with a garniture of mac-
aroni a ritalienne, mixed with a little tomato sauce.



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Boiled Beef with Sausages.

n^AKE the fat left from the sausages which have been cooked in the
-^ oven, and make a roux (brown sauce), to which add a mince of
parsley, chives, and garlic. Heat in this sauce over a slow fire, the
slices of beef previously moistened with bouillon, dr extract of beef
dissolved in water. Serve on a platter with the sausages. Add a dash
of vinegar just before serving.



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Boiled Beef a u Marengo.

T)ARBOIL in butter in a stevving-pan about thirty small white
-^ onions. Season with parsley, thyme, tarragon, bay-leaves, and a
quarter of bacon cut in pieces, a bit of meat extract the size of a
hazelnut and a pinch of flour, and moisten with bouillon. After cook-
ing twenty minutes, add tomato sauce, salt and a little cayenne pepper.
Put in the beef in slices, cook for half an hour in this sauce, skim off
the fat, and serve.



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Boiled Beef with Chicory.

T)REPARE some chicory cooked in its own juice, seasoned with
^ extract of beef and butter. Put the boiled beef on a platter,
surrounding it with the chicory. Garnish with hard-boiled eggs cut in
quarters, and with fried crusts.

This dish is good, providing the meat is not too much cooked.
The eggs and toast can be omitted, or one or the other served.



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Portuguese Boiled Beef. '

1\ ^AKE a hash with the beef, a large onion, lard, garlic, shallot,
^^-^ parsley, salt and pepper. Cook in a stevving-pan, and add three
teaspoonfuls of good meat gravy, or extract of meat dissolved In water.
Cook slowly for half an hour, and serve on a hot platter, surrounded
with fried eggs, and accompanied by tomato sauce.



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Boiled Beef with Artichokes.

'T'AKE the hearts of the artichokes, cut them in fourths or eighths
^ according to their size ; parboil in butter with onions, garlic, and
parsley. Dust with flour, moisten with bouillon, add extract of beef,
salt and pepper. When the artichokes are nearly cooked, put in the
beef cut in thin slices. Cook for ten minutes, add a piece of butter,
sprinkle with the juice of a lemon, and serve.



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Boiled Beef a la. Strasbourg.

n^AKE off the outside leaves of a fine, firm cabbage and blanch it in
-L boiling salted water. Prepare a forcemeat with the beef, sau-
sage meat or lard, onions, garlic, parsley, salt and pepper. Put a layer
of this between each leaf of the cabbage. Tie it with string and
parboil in good lard. When slightly browned, add a little bouillon, if
the cabbage is not sufficiently juicy, and a teaspoonful of beef extract.
Cook over a slow fire in a closed dish for four hours. A half hour
before serving, put in a half pound of sausage chipolata (ragoClt with
onions and shallots), and serve on a platter with the sausages.



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Boiled Beef gros sel.

'T'AKE the bouilli from the bouillon, and serve on a platter
surrounded with boiled peeled potatoes, the whole upon a bed
of parsley. Serve salt with it.



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Boiled Beef a la Russe.

T^LANCH in boiling salted water some turnips cut into cubes, with
-^ carrots, pieces of cauliflower, string-beans, and peas ; drain and
cook in butter without letting them brown. Place the beef on a round
platter, and place the vegetables in little piles around it, each separated
by a layer of chopped . parsley ; make a tolerably thick gravy with
bouillon and beef extract, season it with salt and pepper and sprinkle
over the vegetables. Serve hot.



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— ^COLD DISHBS.^ —

Boiled Beef with Verjuice.

riRUSH some unripe grapes, or take prepared verjuice; put it in a
gravy dish with salt, pepper, parsley, and chopped scallion. Serve
with the cold beef which is of| a platter garnished with parsley.



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Beef a la Vinaigrette.

/^UT the beef in thin slices, and put in a salad dish. Cover with
sliced anchovy, or smoked herring, chevril, parsley, chives, sweet
herbs, tarragon, and chopped gherkins ; season with pepper, salt, and
oil. Serve without stirring.



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Boiled Beef a u Mousquetaire.

T)UT into a mortar a shallot, cress, chevril, and tarragon, about a
^ handful in all. Add a spoonful of meat jelly, pepper, salt, grated
nutmeg, and a spoonful of mustard. Strain and dilute with two tea-
spoonfuls of olive oil poured in gradually, while carefully stirring the
whole. When the sauce is quite smooth, add the juice of a lemon, or
a dash of vinegar or verjuice. Serve in a gravy dish with the cold
beef.



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Boiled Beef a la Hongroise.

TAKE the beef of the previous day, and chop the most lean por-
tions. Put the hash in pyramid form in a deep dish, garnishing
the edges with hearts of lettuce. Chop separately the whites and
yolks of hard-boiled eggs ; chop some sweet herbs, placing the whole
in little piles around the lettuce hearts, alternating the colors. Around
the eggs and herbs place sliced gherkins, sliced herring, and some
capers. Add oil, vinegar, mustard, pepper, and salt, and serve without
stirring.



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Hashed Beef en pate.

TAKE a piece of the boiled beef, with some ham and some breast
of veal, the beef representing three-quarters of the amount.
Mince as finely as possible ; cut some lard into dice-shaped bits, and
mix with the hash, adding pepper, salt, spices, parsley, chives, mush-
rooms, garlic, all minced fine ; a bay-leaf, a sprig of thyme, a small
glass of brandy, and a half glass of Bordeaux in which is dissolved
some beef extract. Line a p^t^ dish with leaves of lard, fill it with
the hash, put on the cover, cover the seams of the dish with a mix-
ture of flour and vinegar, put in the oven and leave over night. This
hash is to be served only when perfectly cold.



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Boiled Beef a la Tartare.

n^AKE three shallots, a small handful of chevril and tarragon, and
-^ a chive. Mince fine, and put in a gravy dish with salt, pepper,
a teasf)oonful of vinegar, two of mustard, and three of olive oil,
stirring constantly. Should the sauce be too sharp, add oil. Serve
with the cold beef.



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Boiled Beef a l'Allemande.

'T'AKE garlic, rocambole (a small onion), powdered anchovy, a glass
^ of white vinegar, one of good white wine, a half glass of oil,
and the juice of a lemon or orange ; boil the whole, and let it infuse ;
when the sauce is cold, add salt and pepper, and serve in a gravy
dish, with the cold beef sliced on a bed of parsley.



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Boiled Beef a la remoulade.

T\ILUTE a glassful of mustard. Add a little shallot and ravigote,
^ six spoonfuls of oil, three of vinegaf, salt and pepper. Put in
two yolks of raw eggs and mix, stirring it until the sauce is smooth
and sufficiently thick. Serve in a gravy dish with the cold beef cut in
slices and laid on a bed of parsley.



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Boiled Beef with Potato Salad.

'T'HIS is prepared like the beef au vinaigrette (90), but with the
addition of sliced boiled potatoes, cooked with care, so that
they will not fall to pieces under the knife.



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Boiled Beef a la Japonaise.

COOK some potatoes in bouillon. Cut them in slices, season with
salt, pepper, vinegar, and olive oil ; pour over them a half glass
of Bordeaux. Cut the beef in dice and put in the salad bowl, sur-
rounding it with the potatoes. Cover the whole with round bits of
truffle. Let it stand two hours and serve cold



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Boiled Beef a ia Cronstadt.

COOK separately in bouillon, peas, string-beans, cauliflower, turnips,
and carrots cut into dice. Cut the beef in dice of the same
size, and put in a salad bowl. Prepare a piquante and spiced mayon-
naise of medium consistence, and spread over the meat. On this
mayonnaise outline a five-pointed star with the different vegetables ;
border the edges of the star points with slices of anchovy powdered
with chopped parsley. Garnish with truffles cut in little rounds, and
serve without stirring.



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King Henry the Fourth's Recipe for Stewed

Chicken.

{The Poule-aU'poi.)

THE poule-au-pot, which good King Henry desired to have form
the Sunday dinner of every peasant in the land, is a succulent
dish too much neglected in these days, when dainty living is tending
to replace the rustic cooking of the good old days.

But as the mere suggestion of a dish usually arouses a desire to
taste it, we will give the recipe for the famous chicken, which, in
spite of its apparent simplicity, is a choice morsel.

Get a good, fat hen, and buy it alive if possible, or at least, not
drawn. Put aside the liver, gizzard, heart, lungs, head, neck, and
wings, and any eggs which it may contain. Bone the head, neck, and
wings, and mince the whole with ham, lard, bread crumbs dipped in
milk, salt, pepper, spices, sweet herbs, parsley, and garlic, for we must
remember that Henry the Fourth was a B^arnais, and that garlic is
found in all the cooking of that part of the country.

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When the hash is ready, add the yolks of eggs and put the
stuffing into the hen. (Chestnuts and slices of truffle may also be
put in the stuffing, but are not in the ancient, classic recipe.) Sew
the opening, tie with string, and cook as follows :

All is in readiness for the pot-au-feu. Skim it, add the vege-
tables, and- put in the chicken, which you allow to cook gently.
Withdraw it before the flesh loosens from the bones, which would
occur very quickly in the case of a young bird. From time to time
lift it on a skimmer and prick with a knife, to ascertain the degree
to which it has cooked.

Prepare upon a platter a bed of parsley, or, better yet, of cress.
Take the hen from the pot, remove the strings, and lay it on the
platter, sprinkling fine salt over it. It should be eaten very hot.
The stuffing should be firm enough to cut in slices. The bouillon
obtained by this process is exquisite, and the fowl loses none of its
flavor. Taste it, and become convinced of King Henry the Fourth's
solicitude for the well-being of the peasants of France.



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Online Librarypseud Babet99 practical methods of utilizing boiled beef and the original recipe for ... → online text (page 3 of 4)