These authentic hearty meat recipes are great for a meal at home or living history events.
This week’s selections are based on recipes from Godey’s, 1862 January Issue.
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. As regards turning it frequently, or only once, that must depend upon whether the steak is to be done in the usual way – that the gravy may not be drawn out on wither side; or whether it is to be done “rare” – that is to say, very much underdone.
In the former case, the steak should be cut only half an inch thick, and turned frequently – but if rare, three-quarters of an inch thick, turning it only once, and the fire should be more brisk than in the former case; by which means the meat will be suffiently scorched on both sides, without being burned.
This week’s selections are based on recipes from Godey’s, 1862 January Issue.
Brisket of Beef Stewed
- Stew it in sufficient water to cover the meat; when quite tender
- Take out the bones, and skim off the fat
- Add to the gravy, when strained, a glass of wine [cooking Sherry adds a good flavor] and a little [fresh] spice tied up in a muslin bag
- Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes
- Lay them on and round the beef
- Reduce part of the gravy to a glaze, lay it on the top, and pour the remainder into the dish
- It is a good piece to stew, as it may be cut from the bone, and of any size
Broiled Rump Steak
- Cut the steaks about three-quarters of an inch thick, from a rump of beef that has hung until quite tender [not necessary for meats purchased at a grocery store]
- Let the gridiron be hot, well rubbed with beef suet [vegetable or olive oil is better], and the fire clear
- Lay on the steaks, one by one, turning them frequently with steak-tongs – a fork should never be used [excellent suggestion for cooking any type of meat]
- When brown on both sides, lay them on a hot dish, and send them instantly to table, for, if not eaten hot, the steak will become soddened
- Should it not have hung long enough to be tender, beat it with a rolling-pin; put no salt on, or it will harden the steak [this applies to cooking most types of meat]
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. As regards turning it frequently, or only once, that must depend upon whether the steak is to be done in the usual way – that the gravy may not be drawn out on wither side; or whether it is to be done “rare” – that is to say, very much underdone.
In the former case, the steak should be cut only half an inch thick, and turned frequently – but if rare, three-quarters of an inch thick, turning it only once, and the fire should be more brisk than in the former case; by which means the meat will be suffiently scorched on both sides, without being burned.
The copyright of the article Colonial America Cooking: Miscellaneous Meat Recipes in 19th Century Recipes is owned by . Permission to republish Colonial America Cooking: Miscellaneous Meat Recipes in print or online must be granted by the author in writing.
