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A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy;
  2. add also a pint of tomato juice and onion juice to taste;
  3. cover and simmer gently for at least an hour and a half;
  4. turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.
  5. When served, it should be, if carefully done, very tender.
  6. The gravy may be thickened or not, according to individual taste.
  7. MRS.
  8. SAM'L SEMPLE.