Beef

Beef à la mode from Erken's Big Cookbook 1914: boneless beef larded with pork strips, browned in butter, simmered covered, with a brown cream sauce.

Braised entrecôte from Erken 1914: sirloin larded with pork fat, braised with onion, carrot and Madeira, served sliced with jus and stuffed tomatoes.

Festive dish from Erken 1914: sirloin fried in butter, layered with ox tongue and goose liver, sprinkled with truffles, doused with Madeira sauce.

Entrecôte from Erken 1914: sirloin browned in butter, finished in espagnole sauce and Madeira, served around macaroni with ham and chopped truffles.

Erken's basic recipe for grilled entrecôte: meat brushed with oil or butter and grilled about 15 minutes over smoke-free embers, served at once with cress.

Boiled beef tenderloin: larded tenderloin poached in milk with onion, browned in butter, served sliced on mashed potatoes or rice with cream sauce.

Boiled smoked salt beef brisket (Erken 1914): soaked, simmered 4–5 hours, served with pea or spinach purée or braised sauerkraut and mashed potatoes.

Marrow bones from Erken 1914: bones sealed with dough, tied in a cloth and boiled 1.5–2 hours in stock, served upright on a platter with toasted bread.

Marrow toast from Erken's Big Cookbook 1914: marrow bones boiled in cloth in stock, the marrow seasoned and placed piping hot on toasted bread.

Roast sirloin (mørbradstek) from Erken 1914: treated like a thick roast but cooked shorter (1½–2 hours). The pan juices are skimmed and used as sauce.

Erken's beef tenderloin (filet de bœuf) from 1914: larded tenderloin browned in butter, simmered in stock, with sherry sauce, macaroni and asparagus.

Beef tenderloin à la Diane from Erken's Big Cookbook 1914, p. 170: tenderloin cooked as à la Godard, with gratinated mushrooms and stuffed tomatoes.

Erken's beef tenderloin à la duchesse: tenderloin larded with truffle, salted tongue and pork fat, roasted hot, with sweetbreads and duchess potatoes.

Erken's beef tenderloin à la Godard (1914): larded tenderloin on a base of carrot, onion, celery and ham deglazed with Madeira, roasted slowly covered.

Erken's beef tenderloin à la jardinière: larded tenderloin roasted hot, sliced and surrounded by beans, cauliflower, peas, asparagus and buttered carrots.

Beef tenderloin à la Rossini from Erken's Big Cookbook 1914, pp. 170–171: truffle-larded tenderloin gratinated with white sauce and cheese, with foie gras.

Short plating guide from Erken's Big Cookbook 1914: roasted beef tenderloin garnished with asparagus in carrot rings, potato roses and parsley.

Beef tenderloin à l'italienne from Erken's Big Cookbook 1914, p. 168: larded tenderloin roasted hot, served sliced with macaroni, butter and sharp cheese.

Beef tenderloin with mushrooms from Erken's Big Cookbook 1914, pp. 168–169: larded tenderloin roasted hot, with mushrooms in a pan-juice wine sauce.

Oxtail à la polonaise from Erken 1914: oxtail marinated in red wine and braised tender with onion and carrot, in an earthenware pot with chestnut purée.

Grilled oxtail from Erken 1914: oxtail boiled 4–5 hours, breaded in butter and rusk, grilled or fried crisp, with tomato sauce or sharp brown sauce.

Erken's roast beef from 1914: a round roast on the bone is salted, browned in a hot oven with onion and roasted about 2½ hours; the juices become sauce.

Erken's rolled beef roast from 1914: boned beef loin rubbed with onion and parsley, larded with pork fat, rolled, tied, rested overnight and roasted.

Pressed salt beef (Erken 1914): hot boiled salt brisket sliced, pressed in a mold under heavy weight until cold, glazed with aspic and served cold.

Roast beef from Erken's Big Cookbook 1914: top round or tenderloin covered with butter and roasted hot, the juices reduced; served with horseradish.

Erken's salt beef 1914: salted brisket boiled 4 hours with sugar and pork, served with cauliflower, green beans, Brussels sprouts and mashed potatoes.

Erken's sour pot roast from 1914: beef marinated overnight in vinegar and water, browned and simmered covered, with a brown stock and sour cream sauce.

Erken's tournedos à l'anglaise: tenderloin slices fried in butter in a crown on fried white bread, topped with browned goose liver and truffle.

Party dish from Erken's Big Cookbook (1914): tenderloin tournedos in a wreath with steamed bone marrow and a red wine sauce with onion and lemon juice.

Erken's tournedos à la duchesse: seared tenderloin slices on fried white bread, topped with tomato, truffle and boiled celeriac and coated with meat glaze.

Tournedos à la moderne from Erken 1914: fried tenderloin slices on fried white bread, topped with a half tomato filled with mushroom ragout.