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#22 - BEEF

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BEEF A LA MODE.--Mix together three teaspoonsful of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Rub this mixture into ten pounds of the upper part of a round of beef. Let the beef stand in this state over night. In the morning make a force-meat of half a pound of bread crumbs, half a pound of fat salt pork or bacon, a teaspoonful of ground thyme, a teaspoonful of sweet marjoram, and a little pepper and salt. With a long skewer fasten the two ends of the beef together so that its form will be circular, and bind it around with tape to prevent the skewers giving way. Make incisions in the beef with a sharp knife, fill these incisions very closely with the force-meat; dredge the whole with flour. Put a pint of water into your stew-pot, place long skewers in the bottom of the pot and above the water, upon these skewers place the beef; cover the pot closely; let it simmer four hours over a slow fire; dish up the meat, take the fat from the gravy, and add two tablespoonsful of vinegar and flour enough to thicken it. Serve with slices of lemon and grated horse-radish.
     This beef has a fine relish when cold. It will keep, when thus cooked, one week in winter and three days in summer.

TO BROIL A BEEFSTEAK.--Have the steak cut an inch and a half thick. Lay it on a double broiler over a clear fire, and let it become seared on both sides, to prevent the escape of the juice; then turn it constantly for ten or twelve minutes. Do not season until it is put on the hot platter.