Recipe: Vienna Roast Beef

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar. Put in the dripping-pan with 1 sliced onion, 2 cloves of garlic, 2 carrots, 2 stalks of celery cut fine, 1 bay-leaf and a few cloves and peppercorns. Pour over 1 cup of stock and dredge with flour. Let bake in a quick oven; allow fifteen minutes to the pound. Serve with potato DUMPLINGS.

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

Recipe: Italian Roast Beef

Cut several deep incisions in the upper round of beef and press into them lardoons of salt pork. Stick 2 cloves of sliced garlic and 1 dozen cloves in the meat; season with salt and pepper and dredge with flour. Put in the dripping-pan with some hot water and let roast until tender. Serve with boiled macaroni.

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

Recipe: Fillet of Beef

A large variety of ROASTs can be obtained from a side of BEEF, but by far the most delicious one is the tenderloin, or fillet of BEEF. This is a long strip of meat lying directly under the chine, or back bone. It is either taken out as a whole, or it is left in the loin to be cut as a part of the steaks that are obtained from this section. When it is removed in a whole piece, as shown in Fig. 14, the steaks that remain in the loin are not so desirable and do not bring such a good price, because the most tender part of each of them is removed.

Two different methods of cookery are usually applied to the tenderloin of BEEF. Very often, as Fig. 14 shows, it is cut into slices about 2 inches thick and then broiled, when it is called broiled fillet, or fillet mignon. If it is not treated in this way, the whole tenderloin is ROASTed after being rolled, or larded, with salt PORK to supply the fat that it lacks. Whichever way it is cooked, the tenderloin always proves to be an exceptionally tender and delicious cut of BEEF. However, it is the most expensive piece that can be bought, and so is not recommended when economy must be practiced.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Beef Stew

Cut two and one-half pounds of stewing BEEF in two-inch pieces and then roll in flour and brown in hot fat; then add three pints of boiling water. Bring to a boil and cook slowly for one hour; then place in a Saucepan

  • Two cups of flour,
  • One-half teaspoon of pepper,
  • One teaspoon of salt,
  • One tablespoon of baking powder.

Rub between the hands to mix and then add three-quarters cup of cold water to form a dough. Make into balls between the hands and then drop into the stew. Cover closely and boil fast for twelve minutes. Now remove the lid and cook for three minutes longer. Then season and serve.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Pot Roast of Shin Beef, English Style

Have the butcher cut a piece of BEEF from the upper part of the shin, with the bone in. Wipe with a damp cloth and then pat in one-half cupful of flour. Brown quickly on both sides and then lift to a deep Saucepan and add

  • One large turnip, cut in quarters,
  • One large carrot, cut in quarters,
  • One faggot of SOUP herbs,
  • One-half teaspoon of sweet marjoram,
  • Two cups of boiling water.

Cover closely and cook slowly until the meat is tender, allowing one-half hour for meat to start cooking and twenty-five minutes to the pound, counting the time when it is put into the kettle.

The plate and brisket may be used for SOUPs, stews and goulashes and for corning. The brisket makes a splendid pot ROAST when boned and rolled. Also the plate or brisket may be used for à la mode.

The flank steak is a choice piece of lean, boneless meat that[pg 312]lies close to the ribs and weighs from one and three-quarters to two and one-half pounds. It may be used for steaks, if cut in slanting slices or for mock fillet or rolled or for Hamburg steak.

When boiling or stewing meat, keep this in mind: Meat to be palatable and juicy must contain nutriment; it must be plunged into boiling water to seal the surface, by coagulating the albumen in the meat; and then it should be cooked just below the boiling point until tender, allowing one-half hour for the meat to heat and start cooking and then twenty-five minutes to the pound. Add salt just before removing from the fire.
Keep this fact in mind, that salt will, if added when the meat is just starting to cook, extract the juice.

For pot ROAST and braises, etc., it is necessary to quickly sear over the surface of the meat for the same reason that the meat was plunged into boiling water and then cook slowly, allowing the same proportion of time as for boiling or stewing.

The real object in cooking meat is to retain the juices and make it sufficiently to eat and increase its flavor.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Rolled Steak, or Mock Duck

To have a delicious meat, it is not always necessary to secure the tender, expensive cuts, for excellent dishes can be prepared from the cheaper pieces. For instance, steaks cut from the entire round or thin cuts from the rump can be filled with a stuffing and then rolled to make rolled steak, or mock DUCK. This is an extremely appetizing dish and affords the housewife a chance to give her family a pleasing variety in the way of meat. The steak used for this purpose should first be broiled in the way explained in Art. 43. Then it should be filled with a stuffing made as follows:

STUFFING FOR ROLLED STEAK

  • 1 qt. stale bread crumbs
  • 1 c. stewed tomatoes
  • 1 small onion
  • 1 Tb. salt
  • 2 Tb. butter
  • 1/4 Tb. pepper
  • 1 c. hot water

Mix all together. Pile on top of the broiled steak and roll the steak so that the edges lap over each other and the Dressing is completely covered. Fasten together with skewers or tie by wrapping a cord around the roll. Strips of bacon or salt PORK tied to the outside or fastened with small skewers improve the flavor of the meat. Place in a roasting pan and bake in a hot oven until the steak is thoroughly baked. This will require not less than 40 minutes. Cut into slices and serve hot.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: To Save Beef-Dripping

Pour off through the spout of the ROASTer or tin-kitchen, all the fat from the top of the gravy, after you have done basting the meat with it. Hold a little sieve under the spout, and strain the dripping through it into a pan. Set it away in a cool place; and next day when it is cold and congealed, turn the cake of fat, and scrape with a knife the sediment from the bottom. Pat the dripping into a jar; cover it tightly, and set it away in the refrigerator, or in the coldest place you have. It will be found useful for frying, and for many other purposes.

MUTTON-dripping cannot be used for any sort of cooking, as it communicates to every thing the taste of tallow.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)