Jellied Beef
Ingredients
- 1 cup cold chopped cooked beef
- 1 tablespoon chopped parsley
- 1/2 tablespoon chopped onion
- 1 tablespoon lemon juice
- 1 tablespoon chopped pimento
- 2 teaspoon granulated gelatin
- 1/2 teaspoon salt
- 1 tablespoon cold water
- 1/4 teaspoon pepper
- 1/2 cup boiling water
Directions
- Soak the gelatin in one tablespoon cold water for three minutes.
- Add the boiling water and dissolve thoroughly.
- Add the meat, onion, pimento, salt, pepper, lemon juice and parsley.
- Stir well together and turn into a mould that has been moistened with cold water.
- (A square or rectangular mould is preferable.
- ) Stand in a cold place for two hours.
- When cold and firm, unmould on lettuce leaves and cut into slices.
- Salad dressing may be served with it.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Main Dish
Ingredients: beef, parsley, onion, lemon juice, pimento, gelatin, salt, water, pepper
Equipment: measuring cups, measuring spoons, knife, stove, refrigerator
See Also
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Author: Suzanne Englund
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: gelatin, green pepper, onion, water, tomato soup, shrimp, cream cheese, lemon juice, mayonnaise, salt, celery, pepper
Equipment: measuring cups, measuring spoons, mold
Jellied Tomato Salad
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Salad
Ingredients: gelatin, salt, pepper, water, lemon juice, tomato, cucumber, onion, celery, bay leaf, sugar
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove, refrigerator
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Ragout of Beef
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: beef, water, onion, salt, pepper, parsley, herb, rice
Equipment: measuring cups, measuring spoons, peeler, knife, saucepan, stove
Barley Soup
Contributor: W Drysdale & Co
Source: Cookery for the Million (1877-01-01)
Category: Soup
Ingredients: beef, barley, parsley, onion, salt, pepper, water
Equipment: measuring cups, knife, pot, stove
New:
Beef Stew
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove