Barry’s Forgotten Recipes: Beef Category (158 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: A Beef-Steak Pie
  2. Recipe: American Chop Suey
  3. Recipe: Apple Trifle
  4. Recipe: Austrian Braised Tongue
  5. Recipe: Austrian Goulasch
  6. Recipe: Baked Beef and Potatoes
  7. Recipe: Baked Calf’s Head
  8. Recipe: Beef A LaMode
  9. Recipe: Beef and Bacon Cakes
  10. Recipe: Beef Croquettes, No. 1
  11. Recipe: Beef Hash No. 1
  12. Recipe: Beef Hash No. 2
  13. Recipe: Beef Heart Stewed
  14. Recipe: Beef Loaf
  15. Recipe: Beef Loaf
  16. Recipe: Beef Loaf
  17. Recipe: Beef Loaf
  18. Recipe: Beef Pie
  19. Recipe: Beef Pie
  20. Recipe: Beef Stew
  21. Recipe: Beef Stew
  22. Recipe: Beefsteak and Onions
  23. Recipe: Beefsteak No. 1
  24. Recipe: Beefsteak No. 2
  25. Recipe: Beefsteak Pie
  26. Recipe: Beef-Steak Pie
  27. Recipe: Beef-Steak Pie
  28. Recipe: Beefsteak Rolls
  29. Recipe: Belgian Veal Cutlets
  30. Recipe: Blanquette of Veal
  31. Recipe: Boiled Beef Dinner
  32. Recipe: Boiled Fillet of Veal
  33. Recipe: Boston Roast
  34. Recipe: Brain and Liver Pudding
  35. Recipe: Braized Beef
  36. Recipe: Bried Beef with Cream
  37. Recipe: Broiled Chopped Beef
  38. Recipe: Broiled Veal Cutlets (Fine)
  39. Recipe: Brown Fricassee of Liver
  40. Recipe: Calf’s-Feet Jelly
  41. Recipe: Chili of Beef
  42. Recipe: Chocolate Trifle
  43. Recipe: Corn Beef Hash
  44. Recipe: Corned Beef Hash with Beets
  45. Recipe: Corned Beef or Pigeons Hash
  46. Recipe: Cornmeal and Beef Scrapple
  47. Recipe: Cottage Pie
  48. Recipe: Creamed Dried Beef with Cheese
  49. Recipe: Creole Beef
  50. Recipe: Dried or Smoked Beef
  51. Recipe: Dumplings with Beef
  52. Recipe: Dutch Veal Stew
  53. Recipe: Fillet of Beef
  54. Recipe: Filling and Gray Dry Filling
  55. Recipe: Flank Steak
  56. Recipe: Force-Meat Balls
  57. Recipe: Forcemeat for Veal or Poultry
  58. Recipe: French Roast with Carrots
  59. Recipe: French Stew
  60. Recipe: French Veal Hash
  61. Recipe: Fried Beef Liver
  62. Recipe: Fried Veal Chops (Plain)
  63. Recipe: Fried Veal Cutlets
  64. Recipe: Frizzled Beef
  65. Recipe: Frizzled Beef
  66. Recipe: Fruit Trifle
  67. Recipe: Hamburg Meat Cakes
  68. Recipe: Hamburger Steak
  69. Recipe: Hamburger Steak
  70. Recipe: Hungarian Beef Stew
  71. Recipe: India Beef Curry
  72. Recipe: Irish Beef Stew
  73. Recipe: Italian Roast Beef
  74. Recipe: Italian Tongue
  75. Recipe: Italian Veal Pates
  76. Recipe: Jewish Stewed Brains
  77. Recipe: Jewish Veal Stew
  78. Recipe: Kidney Pie
  79. Recipe: Lemon Trifle
  80. Recipe: Lemon Trifle
  81. Recipe: Liver ala Bourgogne
  82. Recipe: Liver Patties
  83. Recipe: Liver Polenta
  84. Recipe: Mexican Beef
  85. Recipe: Oxtail Stew
  86. Recipe: Portugal Veal Stew
  87. Recipe: Pot Roast (Old Style)
  88. Recipe: Pot Roast of Beef
  89. Recipe: Pot Roast of Shin Beef, English Style
  90. Recipe: Pot-Roasted Beef
  91. Recipe: Pressed Beef
  92. Recipe: Pressed Beef
  93. Recipe: Roast Beef
  94. Recipe: Roast Beef
  95. Recipe: Roast Beef Pie
  96. Recipe: Roast Beef Pie with Potato Crust
  97. Recipe: Roast Breast of Veal Stuffed
  98. Recipe: Roast Fillet of Veal
  99. Recipe: Roast Loin of Veal
  100. Recipe: Roast Shoulder of Veal
  101. Recipe: Roast Spare Ribs
  102. Recipe: Roast Sparerib
  103. Recipe: Roast Veal
  104. Recipe: Rolled Steak, or Mock Duck
  105. Recipe: Russian Pot Roast
  106. Recipe: Savory Beef
  107. Recipe: Scalloped Corned Beef
  108. Recipe: Scalloped Veal with Rice
  109. Recipe: Scotch Stewed Tripe
  110. Recipe: Shin of Beef with Creole Sauce
  111. Recipe: Smothered Beefsteak
  112. Recipe: Spanish Broiled Steak
  113. Recipe: Spiced Beef (Excellent)
  114. Recipe: Steak Country Style
  115. Recipe: Stewed Beef Kidney
  116. Recipe: Stewed Brisket of Beef
  117. Recipe: Stewed Kidneys and Potatoes
  118. Recipe: Stuffed Heart
  119. Recipe: Stuffed Shin of Beef
  120. Recipe: Stuffed Veal Breast
  121. Recipe: Swedish Stewed Veal
  122. Recipe: Swiss Pot Roast
  123. Recipe: Swiss Steak
  124. Recipe: Tenderloin of Beef
  125. Recipe: To Boil Corned Beef
  126. Recipe: To Boil Corned or Salted Beef
  127. Recipe: To Broil Beef-Steaks
  128. Recipe: To Clarify Beef Drippings
  129. Recipe: To Fry Beefsteaks
  130. Recipe: To Fry Beef-Steaks
  131. Recipe: To Pot Beef
  132. Recipe: To Roast Beef
  133. Recipe: To Roast Beef Heart
  134. Recipe: To Save Beef-Dripping
  135. Recipe: To Stew A Round Beef
  136. Recipe: Tripe and Oyster Sauce
  137. Recipe: Tripe Fried in Batter
  138. Recipe: Tripe, Curry and Rice
  139. Recipe: Veal and Ham Patties
  140. Recipe: Veal Collops
  141. Recipe: Veal Croquettes
  142. Recipe: Veal Croquettes
  143. Recipe: Veal Croquettes
  144. Recipe: Veal for Lunch
  145. Recipe: Veal Loaf
  146. Recipe: Veal Loaf (Baked)
  147. Recipe: Veal Loaf (Boiled)
  148. Recipe: Veal Olives
  149. Recipe: Veal Patties
  150. Recipe: Veal Pie
  151. Recipe: Veal Pot-Pie
  152. Recipe: Veal Rolls
  153. Recipe: Veal Stew
  154. Recipe: Veal Stew
  155. Recipe: Veal Wild Game Filling
  156. Recipe: Veal with Vegetables
  157. Recipe: Vegetable Marrow with Potato Balls
  158. Recipe: Vienna Roast Beef

Recipe: Italian Veal Pates

Chop cooked veal with some onion, parsley, thyme and 1 clove of garlic; season with salt, pepper and nutmeg. Add some chopped ham, lemon-juice and 2 EGGS. Mix with bread-crumbs and melted butter. Fill into small pate shells; rub with butter and beaten egg. Place a paper over the top and let bake in a moderate oven. Serve with tomato-Sauce.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Steak Country Style

  • 1½ pounds flank steak 1/3 teaspoon salt
  • 4 onions 1/8 teaspoon pepper
  • 1 tablespoon flour ¼ cup boiling water

Pound the steak with a meat pounder or a wooden potato masher to break the tough fibers. Sear quickly on each side in a very hot frying pan; peel and chop onions, dredge with flour, and put in pan with the steak; add salt and pepper; cover closely, and cook slowly an hour and a half. Put steak on platter, add boiling water to onions, and pour around steak. Serve with hashed brown potatoes.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Swiss Steak

Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-Sauce. Cover and let simmer half an hour. Serve hot on a platter with mashed potatoes.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Spanish Broiled Steak

Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make this Sauce: Chop 1 onion and brown in 1 tablespoonful of butter; add 1/2 cup of stock and 1/2 cup of claret; let boil well. Season and thicken the Sauce with a little flour and some chopped parsley. Let boil up and serve at once with the steak.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Roast Sparerib

Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with TURKEY Dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Roast Spare Ribs

Put the spare ribs in a baking pan, sprinkle lightly with pepper, add 1/2 tsp. of salt to 1/2 cup of boiling water, and pour in the bottom of the pan. ROAST 20 minutes to every lb., basting often. When done, make a gravy and serve as for any other ROAST. (Spare ribs may be stuffed, the ribs cracked crosswise, the stuffing placed in the centre, the two ends folded over, ROAST as above.)

The Fun of Cooking, by Caroline French Benton (Year 1915)