CHAPTER X.

BEEF.

Page

To choose Beef 184

When in season 184

To roast Sirloin or Ribs of 184 Beef

Roast Rump of Beef 186

To roast part of a Round of 186 Beef

To roast a Fillet of Beef 187

Roast Beef Steak 187

To broil Beef Steaks 187

Beef Steaks _à la Française_ 188 (_Entrée_)

Beef Steaks _à la Française_ 189 (another receipt) (_Entrée_)

Stewed Beef Steak (_Entrée_) 189

Fried Beef Steaks 189

Beef Stewed in its own Gravy 189 (_good and wholesome_)

Beef or Mutton Cake (_very 190 good_) (_Entrée_)

German Stew 190

Welsh Stew 191

A good English Stew 191

To stew Shin of Beef 192

French Beef _à la Mode_ 192 (_common receipt_)

Stewed Sirloin of Beef 193

To stew a Rump of Beef 194

Beef Palates (_Entrée_) 197

Beef Palates (_Neapolitan 195 mode_)

Stewed Ox-tails (_Entrée_) 195

Broiled Ox-tail (_good_) 195 (_Entrée_)

To salt and pickle Beef in 196 various ways

To salt and boil a round of 196 Beef

Hamburgh Pickle for Beef, 197 Hams, and Tongues

Another Pickle for Tongues, 197 Beef, and Hams

Dutch, or Hung Beef 197

Collared Beef 198

Collared Beef (_another 198 receipt_)

A common receipt for Salting 198 Beef

Spiced Round of Beef (_very 199 highly flavoured_)

Spiced Beef (_good and 199 wholesome_)

A miniature Round of Beef 199

Beef Roll, or _Canellon de 201 Bœuf_ (_Entrée_)

Minced Collops _au Naturel_ 201 (_Entrée_)

Savoury minced Collops 201 (_Entrée_)

A richer variety of minced 202 Collops (_Entrée_)

Scotch minced Collops 202

Beef Tongues 202

Beef Tongues (_a Suffolk 203 receipt_)

To dress Beef Tongues 203

Bordyke receipt for stewing a 203 Tongue

To roast a Beef Heart 204

Beef Kidney 204

Beef Kidney, a plainer way 205

An excellent hash of cold Beef 205 or Mutton

A common hash of cold Beef or 205 Mutton

Breslaw of Beef (_good_) 206

Norman Hash 206

French receipt for hashed 206 Bouilli

Baked minced Beef 207

Saunders 207

To boil Marrow-bones 207

Baked Marrow-bones 208

Clarified Marrow for keeping 208

Ox-cheek stuffed and baked 208