Marinaded Beef

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (15)
Marinade
Beef
Cooking
Gravy
Instructions (12)
Marinade
  1. Combine pint of best malt vinegar, one whole onion, one carrot (onion and carrot to be left whole), one-fourth pint of cold water, two bay leaves, six or seven peppercorns, and salt and pepper to taste in an enamel saucepan.
  2. Bring to a boil, then simmer gently for half an hour.
  3. Turn into a deep basin to get cold.
Marinating the Beef
  1. When the marinade is quite cold, place the beef in it.
  2. Turn the beef over five or six times in the course of the two days it has to wait for cooking.
Cooking the Beef
  1. When required for the table, get some good dripping (either beef or mutton) and put it into a baking tin.
  2. When the dripping is quite hot, place the meat in it.
  3. Cook in a nice hot (but not fierce) oven for three-quarters of an hour to one hour.
  4. Place the meat on a hot dish and turn out the fat which is no longer of any use.
Making the Gravy
  1. For the gravy, put four or five tablespoonfuls of the marinade into the hot baking tin with a teaspoonful of bovril and bring to a boil.
  2. Add two or three teaspoonfuls of cream (not preserved) thickened with a little flour and water mixed smoothly to the boiling gravy.
  3. Serve either poured over the meat or in a sauce boat.
Original Text
Marinaded Beef This recipe will be useful when the question arises of keeping a joint over a Sunday. Get your butcher to cut you about four pounds of undercut of beef. Make the marinade as follows: For a pint of best malt vinegar one whole onion, one carrot (onion and carrot to be left whole), one-fourth pint of cold water, two bay leaves, six or seven peppercorns, salt and pepper to taste; put into an enamel saucepan and bring to a boil. Simmer gently for half an hour then turn into a deep basin to get cold. When quite cold place the beef in it and turn it over five or six times in the course of the two days it has to wait for cooking. [Pg 76]When required for the table take some good dripping—either beef or mutton according to which joint you wish to cook—put it into a baking tin and when quite hot place the meat in it and cook in a nice hot (but not fierce) oven for three-quarters of an hour to one hour. Place the meat on a hot dish, turn out the fat which is no longer of any use. For the gravy put four or five tablespoonfuls of the marinade into the hot baking tin with a teaspoonful of bovril and bring to a boil. Add to the boiling gravy, if possible, two or three teaspoonfuls of cream (not preserved) thickened with a little flour and water mixed smoothly, and serve either poured over the meat or in a sauce boat. Note. The above will do for loin of mutton.
Notes
—