Beef dishes 1784

Crusted Beef

 Take a brisket of meat, cook it until tender, then take it out and put it in a pan, grate sufficient brown bread, mix it with a quarter sugar, grounded cinammon, small cutted lemon and cover the meat thickly, a little grease above and the bake it golden in the oven, then add a rather thick cut through sour cherry sauce.

Roasted beef with sour cream

Marinate the beef on the eve. Put the beef in a crucible, add 1/2 cup (ca. 125 ml) vinegar and salt, parsley, yellow beet (or carrot), a little celery, onion, thyme, garlic, the yellow of a lemon, also some condiment, beside clove, à la mode-spice (note of the webmaster - couldn't find out what it was), and let it rest overnight. In the morning put it on the cooking stove and let it shortly boil down till it get's yellow, then fill it up with 1 cup of water and let it again cook, then stir well 3 to 4 tablespoon of flour with water until smooth, not too thin, and add it to the meat and boil it again till th beef is soft boiled, then put it out into a frying pan, add 1/2 cup of sour cream and put it in the oven, diligently infuse, till all is baked in. The beef's stock is to be smeared through a strainer or cilice. When the beef is ready, take it out, fill the smeared stock into the frying pan and let it broil several times, then serve it with the beef, so it is ready and good.

Make ready oxtails

Cut the oxtails in pieces, let them broil till they're soft boiled, then take the whole savoy cabbage, bind it together and put it into a dish, add the stock of the oxtails as well as the oxtails and condiment, let it cook till soft boiled, then let butter get yellow, add a tablespoon of flour, roast it a little on the fire, add the whole stock of the savoy and broil it, then add it again to the savoy and let it cook together (has to be agitated quite often to avoid scorching). When now ready take out the savoy, remove the twine and serve  with the oxtails, always one lot of oxtails, then a lot of savoy, you can also cut the savoy into halves when it's out and add the sauce and some nutmeg.

Anchovy stock over beef

Roast flour yellow, add minced anchovies, a little vinegar, diverse condiment, bouillon, let it broil. Arrange it over a broiled piece of beef or give it apart.

Horseradish with sour cherry

Broil sour cherries in wine till they're soft boiled, smear it to a strainer, add breadcrumbs, condiment and grated horseradish, cook all together as long as a hard egg.

Something of lemon to the beef

Smear several lemons on a grater as they are with paring and core, depending on how much you want; add vinegar and candled sugar to the grated, as you would do it with horseradish; it's something really delicious.

Sauce for beef made of pomum amoris

Smear the pomum amoris (tomatoes) through a cheesecloth, put it in a casserole and warm it up, but don't broil it, put it to the beef.

Mustard to the beef

Grind the mustard seed in a mill, then add vinegar and a little sugar, tastes good to beef instead of horseradish.

Something more to the beef

Take horseradish and parsley and garlic and dampen it with bouillon, let it stand for a while, smear it through a cheesecloth and let it stand till it's cold, put it on a plate, add a little vinegar and sugar, then it's ready.

Almond-horseradish

Grind horseradish on a grater, pestle shelled almond, add them to the horseradish and let it broil with sweet cream, if you want you can also add a piece of butter.

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