The 1918 Fanny Farmer Cookbook

Turnip

Onion

thin slices fat salt

pork

Celery

/2 teaspoon

peppercorns

Salt and

pepper

Try out pork and remove scraps. Wipe meat, sprinkle with salt and pepper, dredge with flour,

and brown entire surface in pork fat. When turning meat, avoid piercing with fork or skewer,

which allows the inner juices to escape. Place on trivet in deep granite pan or in earthen

pudding−dish, and surround with vegetables, peppercorns, and three cups boiling water; cover

closely, and bake four hours in very slow oven, basting every half−hour, and turning after

second hour. Throughout the cooking, the liquid should be kept below the boiling−point.

Serve

with Horseradish Sauce, or with sauce made from liquor in pan.

Beef à la Mode

Insert twelve large lardoons in a four−pound piece of beef cut from the round. Make incisions

for lardoons by running through the meat a large skewer. Season with salt and pepper, dredge

with flour, and brown the entire surface in pork fat. Put on a trivet in kettle, surround with

one−third cup each carrot, turnip, celery, and onion cut in dice, sprig of parsley, bit of bay

leaf,

and water to half cover meat. Cover closely, and cook slowly four hours, keeping liquor

below

the boiling−point. Remove to hot platter. Strain liquor, thicken and season to serve as a gravy.

When beef is similarly prepared (with exception of lardoons and vegetables), and cooked in

smaller amount of water, it is called Smothered Beef, or Pot Roast. A bean−pot (covered with

piece of buttered paper, tied firmly down) is the best utensil to use for a Pot Roast.

Pressed Beef Flank

Wipe, remove superfluous fat, and roll a flank of beef. Put in a kettle, cover with boiling

water,

liquor

and add one tablespoon salt, one−half teaspoon peppercorns, a bit of bay leaf, and a bone or

two which may be at hand. Cook slowly until meat is in shreds; there should be but little

in kettle when meat is done. Arrange meat in a deep pan, pour over liquor, cover, and press

with a heavy weight. Serve cold, thinly sliced.

Chapter XII − BEEF

245