Beef Steaks with Force Meat

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
for the steaks
for the force meat
for stewing and sauce
for garnish
Instructions (10)
  1. Take three or four beef steaks, flat them with a cleaver.
  2. Make a force meat: take a pound of veal beat fine in a mortar, the flesh of a large fowl cut small, half a pound of cold ham chopped small, the kidney-suet of a loin of veal chopped small, a sweetbread cut in little pieces, an ounce of truffles and morels first stewed and then cut small, some parsley, the yolks of four eggs, a nutmeg grated, a very little thyme, a little lemon-peel cut fine, a little pepper and salt, and half a pint of cream.
  3. Mix all together.
  4. Lay the force meat on your steaks, roll them up firm, of a good size, and put a little skewer into them.
  5. Put them into a stew-pan, and fry them of a nice brown.
  6. Pour all the fat quite out.
  7. Put in a pint of good gravy (as in page 14), one spoonful of catchup, two spoonfuls of red wine, a few mushrooms, and let them stew for a quarter of an hour.
  8. Take up the steaks, cut them in two, lay the cut side uppermost, and pour the sauce over it.
  9. Garnish with lemon.
Note
  1. Before you put the force-meat into the beef, you are to stir it all together over a slow fire for eight or ten minutes.
Original Text
TAKE three or four beef steaks, flat them with a cleaver, and make a force meat thus; take a pound of veal beat fine in a mortar, the flesh of a large fowl, thus cut small, half a pound of cold ham chopped small, the kidney-suet of a loin of veal chopped small, a sweetbread cut in little pieces, an ounce of truffles and morels first stewed and then cut small, some parsley, the yolks of four eggs, a nutmeg grated, a very little thyme, a little lemon-peel cut fine, a little pepper and salt, and half a pint of cream; mix all together, lay it on your steaks, roll them up firm, of a good size, and put a little skewer into them, put them into a stew-pan, and fry them of a nice brown; then pour all the fat quite out, and put in a pint of good gravy (as in page 14) put one spoonful of catchup, two spoonfuls of red wine, a few mushrooms, and let them stew for a quarter of an hour. Take up the steaks, cut them in two, lay the cut side uppermost, and pour the sauce over it. Garnish with lemon. Note, Before you put the force-meat into the beef, you are to stir it all together over a slow fire for eight or ten minutes.
Notes
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