No. 19—BOILED BEEF.
Quantity for 6 Persons.
- 4 lbs. of meat
- Soup greens
- 1 lb. of bones
- 4–5 qts. of water
- Salt
Preparation: The meat which may be from the rump, thick rib piece or breast, is washed. The water with the bones, all soup greens and salt is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. With this meat serve onion, mustard, horse radish or leek gravy.
Remarks: This meat may be utilized for hash, salad, meat pudding or beef with onions and eggs.
No. 20—BEEF HASH.
- 1 lb. remnants of meat
- ¼ of an onion
- 1 tbsp. of butter
- ½ wine glass of white wine
- 1 cup bouillon
- Salt, pepper
- 1 tsp. of flour
Preparation: The meat is chopped fine and may be of soup meat, roast or steak. The onions are cut fine and stewed in butter, then the chopped meat put in, the flour strewn over it, simmered a little while longer, salt and pepper added and bouillon. If you take water add ¼ tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. Fresh boiled, peeled potatoes are nice to serve with it.
No. 21—HASH WITH POTATOES.
Quantity for 4–6 Persons.