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:

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  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: 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: 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.
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Savory Beef

  • 1½ cups tomatoes 1½ cups cold roast beef
  • 1/3 cup beef gravy 2 cups cooked spaghetti
  • ½ onion ½ cup bread crumbs
  • 4 cloves 2 tablespoons beef drippings
  • 1 teaspoon salt 1 tablespoon butter
  • 1/8 teaspoon pepper

Simmer tomatoes, gravy, and seasonings for fifteen minutes, and press through a sieve; add beef cut in small pieces, and spaghetti, and pour into a greased baking dish; cover with crumbs which have been mixed with the drippings and butter melted together. Bake in a moderate oven about fifteen minutes. A can of condensed tomato SOUP may be used in place of the tomato Sauce. Any meat may be used.

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

Recipe: Boiled Beef Dinner

Corned BEEF is especially adaptable to what is commonly termed a boiled dinner. Occasionally it is advisable for the housewife to vary her meals by serving a dinner of this kind. In addition to offering variety, such a dinner affords her an opportunity to economize on fuel, especially if gas or electricity is used, for all of it may be prepared in the same pot and cooked over the same burner.

(Sufficient to Serve Six)

  • 3 lb. corned BEEF
  • 1 c. sliced turnips
  • 1 small head of cabbage cut into eighths
  • 1 c. sliced potatoes
  • Pepper and salt
  • 1 c. sliced carrots

Cook the corned BEEF in the manner explained in Art. 64. When it has cooked sufficiently, remove it from the water. Into this water, put the cabbage, carrots, turnips, and potatoes; then add the salt and pepper, seasoning to taste. Cook until the vegetables are tender. Remove the vegetables and serve them in vegetable dishes with some of the meat BROTH. Reheat the meat before serving.

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

Recipe: Beef Pie

No housewife need be at a loss for a dish that will tempt her family if she has on hand some left-over pieces of BEEF, for out of them she may prepare a BEEF pie, which is always in favor. Cold ROAST BEEF makes a very good pie, but it is not necessary that ROAST BEEF be used, as left-over steak or even a combination of left-over meats, will do very well.

Cut into 1-inch cubes whatever kinds of left-over meats are on hand. Cover with hot water, add a sliced onion, and cook slowly for 1 hour. Thicken the liquid with flour and season well with salt and pepper. Add two or three potatoes, cut into 1/4-inch slices, and let them boil for several minutes. Pour the mixture into a buttered baking dish and cover it with a baking-powder BISCUIT mixture. Bake in a hot oven until the crust is brown. Serve hot.

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

Recipe: Dumplings with Beef

When dumplings are to be served with BEEF stew or any dish of this kind, they may be prepared as follows:


  • 2 c. flour
  • 2 Tb. fat
  • 1/2 Tb. salt
  • 3/4 to 1 c. milk
  • 4 tsp. baking powder

Mix and sift the flour, salt, and baking powder. Chop in the fat with a knife. Add the milk gradually and mix to form a dough. Toss on a floured board and roll out or pat until it is about 1 inch thick. Cut into pieces with a small BISCUIT cutter. Place these close together in a buttered steamer and steam over a kettle of hot water for 15 to 18 minutes. Serve with the stew.

If a softer dough that can be cooked with the stew is preferred, 1 1/2 cupfuls of milk instead of 3/4 to 1 cupful should be used. Drop the dough thus prepared by the spoonful into the stew and boil for about 15 minutes. Keep the kettle tightly covered while the dumplings are boiling.

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