COOKLORE


Beef



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Yankee Pot Roast





1933



Take a 4 lb piece of round of beef, and season it with salt, pepper, and nutmeg. Fry in its own fat in a shallow pan until all sides are browned. Add 2 medium-sized onions and a few carrots cut in slices, sauté in the fat from the meat and then add 4 Tbsp of flour and simmer for 10 minutes.


Place meat in a sauce pan, add vegetables, 2 pints of tomato puree and water to cover the meat. Red cooking wine can be used instead of water. Put in a little garnishing such as parsley, bay leaves or thyme. Cook it all in a covered dish in the oven for 2 1/2 hours, or until meat is tender.


Strain sauce when you remove roast from oven. Pour over meat when you are ready to serve.



Filled Porterhouse Steak





1935



Select thick porterhouse steak, have well trimmed and shaped. Slit steak horizontally with sharp knife through sirloin and tenderloin. Make forcemeat for stuffing of the following:


12 olives, chopped

2 anchovies, pounded

1 red pepper, chopped

Salt and onion juice to taste

2 Tbsp butter


With the forcemeat, stuff the slit made in the steak. Pinch edges tightly together and fasten with skewers or toothpicks. Set in refrigerator for one hour or longer. Broil over a clear fire and serve without a sauce.



Yankee Pot Roast





1950



Rump roast

Onion

Green pepper

Carrots

Peas

String beans

Half can tomatoes


Braise roast on top of stove in butter, browning evenly on both sides, add a small amount of vinegar, season with salt and pepper. Braise vegetables in butter and half can tomatoes. Combine with roast, simmer until done. (Chef Tom Kallais)



Pot Roast with Horseradish





1953



Use with any traditional pot roast recipe. After pot roast has been browned, spread horseradish over meat, then cover pot closely and simmer.


Pot Roast with Cider





1953



Brown pot roast meat on both sides, then add 2 sliced onions and 1/2 lb soaked dried prunes. Season with salt, pepper, and a touch of nutmeg. Add 1 cup of cider, cover and let meat slowly simmer until tender.


Sunday Pot Roast





1954



4 lb pot roast

2 Tbsp fat

Salt

Pepper

1 cup sliced onion

1 bay leaf

1/2 tsp caraway seeds

2 Tbsp brown sugar

1/4 cup vinegar

1 cup water

1/4 tsp marjoram

3 cored, tart cooking apples, quartered


Melt fat in heavy kettle. Brown meat well on both sides. Season with salt and pepper. Place rack under meat. Add remaining ingredients except apples. Cover, cook over low heat 2 1/2 to 3 hours or until tender. Add apples during last 20 minutes of cooking.



Steak Strips with Sour Cream Gravy (to serve 50)





1955



10 lbs Beef steak, chuck or round, 1/2 inch thick

2 2/3 cup chopped onion,

1 cup shortening or lard

3 Tbsp salt

2 tsp pepper


Gravy:

4 oz butter

1 1/2 cups sifted flour

1 1/4 gallons hot water

3 1/3 Tbsp prepared mustard

1/2 tsp Worcestershire sauce

1 1/2 cups sour cream

2/3 cup tomato puree


Cut steak into strips about 3 inches long and 1 inch wide. Brown meat and onion in the shortening. Place in baking pans. Sprinkle with salt and pepper.


Make gravy: Melt butter, stir in flour and add remaining ingredients. Heat until thickened.


Pour gravy over meat and onions. Cover and bake 350 degrees for 2 1/2 hours or until tender.



Steak Sandwich





1956



4 thin ribeye steaks, grilled or fried to suit

2 green peppers, cut into 1/2-inch strips

3 tomatoes, cut in wedges

Olive oil 12 slices toasted bread

Bordelaise sauce


Cook green peppers and tomatoes gently in small amount of olive oil. Place each cooked steak on two toast slices. Cut crosswise into 1/2-inch strips. Alternate green peppers and tomatoes over top of steaks, then spoon on Bordelaise sauce. Cut remaining toast slices in 1/2-inch strips and place beside sandwich.


Bordelaise Sauce:

1/2 cup red wine

1 green onion, chopped

1/4 tsp salt

Fresh ground pepper

1/2 bay leaf

Pinch of marjoram

Pinch of thyme

1/2 cup strong consommé

1/4 tsp lemon juice

1 tsp chopped parsley

1 tsp butter


Combine wine, onion, salt, pepper, marjoram, thyme and bay leaf and simmer until reduced to about 1/4 cup. Add consommé and continue to simmer until sauce is again reduced to half. Strain and stir in lemon juice, parsley and butter.



Broiling a Porterhouse in a Home Kitchen





1958



The length of time a steak broils determines its doneness. Porterhouse and sirloin steaks cut 1 inch thick require 18 to 20 minutes for rare steak and 20 to 25 minutes for medium done steak.


The same steaks cut 2 inches require 30 to 35 minutes for rare, and 35 to 45 minutes for medium-done.


Place steak on broiler pan rack, and insert pan so the top of a 1-inch steak is about 2 inches from heat, and the top of a 2-inch steak is about 3 inches from the heat. This way the steak will broil at a moderate temperature. When one side of the steak is browned, season with salt and pepper, turn and finish cooking on the second side.



Steak seasonings





1958



Steak seasoning salt: combine 2 Tbsp salt, 2 Tbsp paprika, 1 tsp fresh ground black pepper, 1 tsp onion salt, and 1 tsp garlic salt.


Mushrooms: Brown mushrooms in butter, salt lightly and serve hot over steak. Sliced onions can also be added.


Lemon butter: Mix 1/4 cup butter, juice of 1 lemon, and 1 Tbsp chopped chives, and spread over steak.


Garlic butter: Mix 1/4 cup butter with 1 mashed clove of garlic, and spread over hot steak.


Seasoned butter: Whip 1/4 cup butter until soft. Add 2 Tbsp chopped parsley, green onions, chives, or 1 Tbsp paprika, catsup, Worcestershire sauce, or chili powder. Spread on hot steak.


Garlic: Before broiling, brush steak with salad oil flavored by garlic: 1-2 cloves or peeled, sliced garlic in oil for 2-3 hours.


Roquefort: Roquefort, Langlois or blue cheese is mashed and spread lightly over steak during last few minutes of broiling.



Keftedes (Greek Meat Balls)





1960



1 lb ground beef

2 medium onions, chopped

1 cup dried bread crumbs

2 Tbsp chopped fresh or dry mint

1 1/2 cups water, or 1 (No. 2) can tomatoes

1/2 tsp cinnamon

Salt and pepper to taste

1 cup flour

1 1/2 cups olive or salad oil

Lemon juice


Mix hamburger, onions, bread crumbs, mint, water (or tomatoes), cinnamon, salt and pepper. Shape by tablespoons into small balls. Roll in flour, shaking off excess. Fry in very hot oil over medium flame for 10 minutes or until brown on all sides. Transfer to large bowl and keep warm until served. Sprinkle with lemon juice. Serve hot or cold as appetizers.



Roast Beef a la Lucie





1962



2 1/4 lbs rolled, larded eye of round beef

1 1/2 tsp salt

1/8 tsp pepper

1 tsp prepared mustard

1 1/2 tsp Worcestershire sauce

2 Tbsp wine vinegar

1 green onion, chopped

1 small clove garlic, minced


Mix spices and seasonings, then spread over surface of meat. Let stand several hours or overnight in refrigerator. Baste as often as you like with the small amount of marinade.

When ready to cook, set oven to 350 degrees. Let meat come to room temperature, then roast on shallow pan for 1 hour. Allow to stand in a warm place for 10 minutes, the slice thin. Ends of beef should be slightly pink, center quite rare.