Mrs Beetons Meat Recipes Revisited
Baked Beef
(Cold Meat Cookery)
900g (2lb) Cold Roast Beef, (approx.)
Pastry or Mashed Potatoes
2 Small Onions, thinly sliced
1 Large Carrot, sliced
1 Turnip, sliced
1 Small Bunch Savoury Herbs, finely chopped or minced
4 tbsp Gravy
3 tbsp Ale
Salt and Pepper, to taste
Cut the beef in slices, with a small amount of fat to each slice
Place a layer beef in the bottom of a pie dish, with a portion of the onions, carrots and turnips, sprinkle with herbs and season with salt and pepper.
Continue with layers of meat, vegetables and seasoning until all the ingredients are used.
Pour in the gravy and ale (water may be substituted, but it is not so nice), cover with a pastry crust or mashed potatoes.
Bake for 30 minutes, or rather longer.
Time: Rather more than 30 minutes.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note: It is as well to parboil the carrots and turnips before adding them to the meat and to use some of the liquor in which they were boiled as a substitute for gravy, if there is no gravy at hand.
BAKED BEEF
(Cold Meat Cookery)
598. INGREDIENTS - About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.
Mode - Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for 1/2 hour, or rather longer.
Time - Rather more than 1/2 hour.
Average cost, exclusive of the meat, 6d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note - It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices.
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