Grenadins of Beef

From The American Pure Food Cook Book & Household Economist 1898.

GRENADINS OF BEEF. Rump-steak, lard, bacon fat, rich stock of gravy, onions, turnips, butter, flour, milk, pepper, salt, and nutmeg. Cut some rump-steak in slices a little more than half an inch thick, trim them all to the same size in the shape of cutlets, and lard them quickly on one side with fine lardoons (the piece of salt pork or bacon used in larding) of bacon fat. Lay them out, the larded side uppermost, into a flat pan, and put into it as much highly flavored rich stock or gravy as will come up to the grenadins without covering them. Cover the pan and place it in the oven to braize gently for an hour. Then remove the cover, baste the grenadins with the gravy, and let them remain uncovered in the oven till the larding has taken color; they are ready. Take equal quantities of carrots and turnips cut into the shape of olives. Boil all these vegetables in salted water, then melt a piece of butter in a saucepan, add a tablespoonful of flour, stir in sufficient milk to make a sauce, add pepper, slat, and a little grated nutmeg. Put all the vegetables into this sauce, of which there should be just enough to hold them together; toss them gently in it till quite hot. Dress them in the middle of the dish, round them dispose the grenadins in a circle, and, having removed the superfluous fat from their gravy, put this round the grenadins, and serve.