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To dress the Inside of a cold Sirloin

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

  1. a glass of red wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut tlie meat in long and rather narrow slices of an inch thick, leaving a little of the firm fat upon each.
  2. Trim and season these with salt and mixed spices, dredge them with flour, and heat them, without any thing like violent frying, in the gravy saved from the cold joint, seasoned with an anchovy, if you like, an eschalot minced, or a shred onion, and a little vinegar.
  3. Garnish with scraped horseradish or fried parsley.
  4. N.B.
  5. The slices may also be broiled and served in the hot sauce.
  6. 419.
  7. To fricassee cold Beef — Cut away all skins, gristles, and fat.
  8. Cut the meat into thin small slices.
  9. Have ready a sauce made of broth, thickened with roux or butter rolled in flour, and seasoned with shred parsley and young onions, pepper, and salt.
  10. Strain the sauce when it is well flavoured, and just heat the meat in it by the side of the iire, then add a glass of red wine, the yolk of An egg well beat, and the juice of a lemon.
  11. Stir the- fricassee for a few minatoSy but do not let it boil, or, like all re'warmed things, it will harden.
  12. 420.
  13. Olives of dressed Beef.
  14. — Cut the meat as for fresh beef-olives.
  15. Season the slices, and spread thinly over them a forcemeat of bread-crumbs, seasonings, and a little finely shred suet or marrow.
  16. Roll them up, and stew them in a relishing gravy saved from the joint, or drawn from the beef-bones, and thickened with butter rolled in flour, and seasoned with an anchovy or a little catsup.
  17. This makes a nice family-dish when the bits of cold meat, either in small slices or minced, are seasoned, and rolled up in a paste of mashed potatoes and flour, and having been closed at the ends and edges are fried in dripping, and browned before the flre.
  18. — See Olives au Roiy page 313.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 312, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.