The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1862-10-04
CIR 0anseheepsr
Cooking Beef.

Broiled Rump Meak.-Cut the steaks
about three ourths of an inch thick
from rump of beef that has hung until
quite tender let the gridiron be hot,
we'll rubbed with beef suct, and the fire
clear. Lay on the steaks one by one,
turning them frequently with steak ton gs
II fork should never be used when
brown on both sides, lay them on hot
dish, and send them instantly to able,
for, If not ca en- hot, the steak will
become soddened. Should it not have
hung long enough to be tender, beat it
with rolling PIN put no salt on or it
will harden the Steak. The grand secret
is a quick, clear fire, frequent turning,
and quick cooking, for if the meat be
long upon the fire it will be hard.
Ten minutes will be sufficient to cook
a large cak, if it is 10 be done rare :,
but 1T well done, from ten to fifteen
minutes.
The fat should be separated and put
on the gridiron first, and taken off last,
so as to broil it half as long again as the
lean. That makes it pulpy, like mar
row.
To Hush Beef.-If the meat is raw,
hang it till it is quite tender then cut
some thin slices, and put them into a
stew pan, with Just water enough to cover
them, bunch of sweet herbs, an onion,
and little pepper and salt; cover the
ewpan close, and let them stew till
tender then put in glass of port wine,
and tablespoonful Of vinegar. When
it is warm, pour the gravy through a
hair seive, to clear it from The herbs and
vegetables then put it back in the
saucepan wi Ii the hash, and thicken it
with butter kneaded in -four, with lit
tie brown sugar. THIS is an excellent
dish, and may be made from the trim
mings of large joints of mcat.
If the meat has been cooked, mince an
onion fry in lit lie butter; then add
Il spoonful of flour, little gravy, and
spoonful Of walnut liquor or ketchup.
When it boils, put i'll The slices of beef
cut thin; let them get hp; through, but
not boiled. Sliced potatoes aud onions
may be added II approved.
Observe that it is owing to boiling
hashes or minces that they get hard
All sorts of stews, or meat dressed a
second time, should be only simmercd
A DGLIcIous WAY TO Cook BEEF
A very economical and most saYory and
delicious dish, can be made with two or
three pounds of chuck steak, IA cheap
part Of becf,) which intini ely surpasscs
the tasteless, insipid, common eating
house stuff called beef IN mole. Cur
the steak into pieces of about two inches
square put them into a saucepan, with
large breakfas: cup full of cold wa cr !;
season with black pepper and salt pu
1t on the fire as soon as it boils up,
stand it on the hob 10 simmer for two
hours and a half, un il perfectly tender.
While simmering, Tie up, with bit of
white thread or cotton, bunch of pen
nyworth sweat herbs, composed of knot
ted marjoram win or sayory, and lit lie
thyme, and take it out jus. before the
dish is served. OF course the CIV must
he occasionally shaken, as ali hers are ::
remember, however, the fat must not be
skinned off; the more fat there is, the
better the stew. This dish is of Italian
origin, and in that country is eaten wi h
plain boiled maccaroni and Parmesan
cheese, or with Said and with eli her
it is "dainty dish 10 Sc. before king"
DRIED BEEF.-Slice dried beef very
thin, pat it in the spider with water suf-
ficent to cook it tender, add sweet cream
Tor sweet milk with a little butter will
answer J let the milk come to boil !:
stir in little -four previously wet wi h
cold milk, and let it boil long enough to
cook the -four. This is an excellent dish
to eat with baked potatoes. Try it.
How TO Cook A BEEFsTEAK.-Th
following were the rules adopted by the
celebrated " Becfstcak Club,!' started in
England in 1881:
Pound well your meat until the fbrcs break
Be sure that next you have, to broil the steak,
Good coal in plenty nor moment l,ave.
But turn it over this way and then that.
The lean should be quite rare-not so the fat
The platter now and then the juice receive,
Put on your butter. place it on your meat
Salt, pepper, turn it over, serve and eat.
We protest, however, against the pep
pcrlng and sailing. A beefsteak should
be put directly from the butchers stall!
upon the griddlc, after pounding" and
served up without seasoning of any kind
HEAVY MfN.-A Revolutionary paper re-
tl,, II. a. Al.