We were searching for a Victorian recipe for meat, and found a few that are worth trying so we added them this collection for you. Of course, some ingredients have been updated with more modern substitutes. All of these are Victorian recipe options for meat dishes, so if you’re vegan/vegetarian, you may want to skip this article for something else. 

Image Source: Madie Hamilton

 Victorian recipe: Filets of beef a la Rossini

  • One and a half pounds of undercut beef
  • One pound of mashed potatoes
  • Half a pint of brown stock
  • Half a pound of mushrooms
  • One egg
  • One teaspoonful of flour
  • One and a half ounces of butter
  • Pepper and salt

Method 

Mrs. Beeton's Victorian Cookbook
  • Used Book in Good Condition
  • Hardcover Book
  • Beeton, Isabella Mary (Author)
  • English (Publication Language)
  • 240 Pages - 03/31/1988 (Publication Date) - Salem House Pub (Publisher)

Mix the potatoes with half an egg, half an ounce of butter, pepper and salt. Form a round cake about seven inches in diameter and one inch thick with a pyramid in the center. Place on a baking sheet, brush over with the remaining egg and bake for half an hour or until brown. Divide the beef into neat filets half an inch thick. Heat the remaining butter in a frying pan and fry the filets very quickly to a nice brown on both sides, remove from the pan and keep hot. Put the flour into a pan and brown, then add the stock, pepper and salt; Boil up, and strain into a small pan adding the mushrooms, which must be peeled and stems removed, simmer slowly for ten minutes. Remove the mushrooms and boil the gravy quickly until it reduces to about one third in volume.

Arrange the casserole of potatoes in the center of the dish and the filets of beef around the potato pyramid. Put some mushrooms on a harley skewer and place in the middle of the potato pyramid and garnish the dish with the remainder. Strain the gravy over or berries instead of the hatley skewer.

Victorian recipe: Filets of Beef with Mixed Vegetables

Image Source: Thanti Riess
  • Two pounds of filet of beef
  • Carrots, turnips, peas and parsnips
  • Quarter pint of stock
  • Two ounces of stock
  • Two ounces of butter
  • Two small onions
  • One teaspoonful of flour
  • Three quarters of glaze
  • Salt and pepper to taste

Method

Divide the vegetables into pieces the size and shape of an olive, boil or steam separately until tender. Divide the meat into neat pieces, allow a small piece of fat to each filet, heat the butter in a frying pan and quickly fry the filets together with the fat. Dish round a dish with a piece of fat on each; add to part of the butter the flour, half an ounce of glaze, quarter pint of stock and season with salt and pepper to taste; boil for five minutes and strain over the filets. Drain the vegetables, place in one pan with about one ounce of butter from the filets and about a quarter ounce of glaze, shake until the glaze has dissolved. Place the vegetables in the center of the filets and serve hot.

Victorian recipe: Minced Beef with Egg Garnish

Image Source: Angele J
  • One pound of minced steak
  • Half a small onion
  • Four hard boiled eggs
  • Three or four minced mushrooms
  • Half a small onion
  • Half a glass of port wine
  • Quarter pint of stock
  • One ounce of flour
  • One ounce of butter
  • A little minced parsley
  • Half a teaspoonful of grated orange rind
  • Bread crumbs
  • Liebig Co. Extract of Meat

Method

Heat the butter in a pan and then brown the finely chopped onions, add the flour and when brown add the stock and wine. Boil for two or three minutes, then add the lemon juice, orange rind, steak and mushrooms and finally the seasoning to taste; simmer for a further three quarters of an hour. Pile together in the center of a dish and cover with the yolk of the eggs which have been pressed through a fine wire sieve. Place around the outer base of the dish some rounds or diamonds of toasted bread which have been buttered, and a little of Liebig Company Extract of Meat all covered with finely chopped eggs. Place the dish into an oven to heat through. Just before the dish is served, sprinkle it with chopped parsley.

Victorian Recipe for Porterhouse Steak

Image Source: tomwieden
  • One porterhouse steak

Note: This Victorian recipe has two forms. The steak can be served as a stand alone dish, the steak is cut from the sirloin right through the bone, should have a good piece of undercut in it and be a good inch thick. Season with salt and pepper and grill on both sides, baste with dripping. Garnish with cress and chip potatoes, serve hot. Alternately the following can be used as another Victorian recipe for porterhouse steak:

  • One porterhouse steak as above
  • Two or three ounce of fatty bacon
  • One carrot
  • A small piece of onion
  • Small piece of turnip
  • Two cloves
  • Half a pint of stock
  • A clove of garlic if preferred
  • Salt and pepper to taste

Method

Cut the bacon into lardons one inch long, apply lard to one side of the steak. Slice up the vegetables and place into a stew pan together with cloves, seasoning and the garlic [bruised], lay the steak on top [larding uppermost]. Pour in a small amount of stock, cover tightly and bake in a slow oven or simmer gently for one hour. When cooked, lift out the steak and crisp the bacon by placing it under a grill for a few minutes. Remove any excess fat, then add the remaining stock and boil it up, put the steak on a hot dish, add the vegetables and strain over the gravy.

Victorian recipe: Stewed Steak

Image Source: Nathan Dumlao
  • One and a half to two pounds of good steak
  • One onion
  • One small turnip
  • One carrot
  • One ounce of butter
  • One teaspoonful of flour
  • Three quarters pint of stock
  • Salt and pepper

Method

Heat the butter in a pan and quickly fry the steak then remove the sliced vegetables and fry and add the flour and stock. Bring to the boil and add the steak and simmer gently for at least one hour or until the meat is tender. Lift out the steak and season the vegetables and gravy, stir, add the vegetables to the meat and serve hot.

Victorian recipe: Stuffed Steak with Mushrooms

Image Source: Andrew Ridley
  • One pound of thick tender steak
  • Forcemeat
  • Quarter pound of mushrooms or tomatoes
  • One tablespoonful of breadcrumbs
  • One ounce of butter
  • Half a teaspoonful of minced parsley
  • Salt and pepper

Method

Heat up the butter in a frying pan and cut up either the mushrooms or tomatoes and fry. Add next the seasoning, breadcrumbs and parsley, insert a very sharp knife into the edge of the steak and create a pocket, fill with forcemeat; place a little butter on top and grill both sides of the steak.Serve with butter, alternately the meat may be garnished with mushrooms.

Victorian recipe: Polish Stew

Image Source: Dimitry Zub
  • One pound of lean beef steak
  • Two pounds of potatoes
  • Six ounces of beef suet
  • Three ounces of onions
  • One egg
  • Two ounces of brown breadcrumbs
  • Clove of garlic
  • Salt and pepper

Method

Mince the beef, suet, onions and garlic and mix together, then form into a roll, brush with an egg, then roll in the breadcrumbs. Place in a pan with half a pint of stock or water together with a little Liebig Company Extract of Meat, bake for half an hour. Peel and cut up the potatoes small, season and place around the roll and cook until they are soft. Serve with the meat in the center and the potatoes and gravy around the outside.

Victorian recipe: Spanish Stew

Image Source: zweifelsfreimitb
  • One pound lean steak
  • Three ounces of bacon
  • Quarter tin of tomatoes
  • Three ounces of bread crumbs
  • One clove of garlic
  • Quarter pint of good stock
  • Three ounces of breadcrumbs
  • Three eggs
  • One teaspoonful of parsley
  • Pepper and salt

Method

Mince and mix together the steak, bacon, garlic and parsley, whip up the eggs and add enough to bind the mixture together. Form into balls and dip into the remaining egg ball, then roll them in the breadcrumbs and fry for one minute to set. Then place in a pan with the stock and tomatoes, season and add a little Liebig Co. Extract of Meat, stew for at least thirty minutes. Remove and place on a dish and strain the gravy over the meat balls.

Victorian recipe: Tripe and Onions

Image Source:
  • Two pounds of tripe
  • Three quarter of a pint of milk
  • Three or four onions
  • One ounce of flour
  • Salt and pepper

Method

Simmer the tripe and onions in milk until it is tender, this should be about thirty minutes. Add seasoning and flour and boil up.

Victorian recipe: Curried Lamb

Image Source: Prchi Palwe
  • Two pounds of best neck of lamb
  • Two ounces of butter
  • One onion
  • Half a pint of good stock
  • Small apple
  • One tablespoonful of coconut
  • Half a teaspoonful of sugar
  • One and a half tablespoonful of curry powder
  • Half a tablespoonful of lemon juice
  • One teaspoonful of salt

Method

Remove the bones from the lamb and divide into squares of about one inch. Heat the butter in a pan and fry the lamb until it is brown, remove. Fry the onions, then add the curry powder. cocoanut, apple [peeled, cored and minced], sugar, stock and lamb, and simmer slowly for thirty to forty five minutes. Remove any fat and add the salt and lemon, stir, serve heaped on a plate and pour the sauce around. Serve with a side dish of curried rice.

We hope you enjoyed our Victorian recipe collection for meat dishes. Hopefully, some will be worth adding to your regular roster of dishes to cook. 

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