Part 7

_Ingredients._—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs. _Mode._—Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot. _Time._—10 minutes. _Average cost_, 1_s._ per lb. _Sufficient_ for 2 or 3 persons. _Seasonable_ at any time.

BEEF, Miroton of.

[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef, 3 oz. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy. _Mode._—Slice the onions and put them into the frying-pan with the cold beef and butter; place it over the fire, and keep turning and stirring the ingredients to prevent them burning. When a pale brown, add the gravy and seasoning; let it simmer for a few minutes, and serve very hot. The dish is excellent and economical. _Time._—5 minutes. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ at any time.

BEEF OLIVES.

_Ingredients._—2 lbs. of rump-steak, 1 egg, 1 tablespoonful of minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or 3 slices of bacon, 2 tablespoonfuls of any kind of store sauce, a slight thickening of butter and flour. Mode.—Have the steaks cut rather thin, beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced; season with pepper and salt, roll up the pieces tightly, and fasten with a small skewer. Put the stock in a stewpan that will exactly hold the ingredients, for, by being pressed together, they will keep their shape better; lay in the rolls of meat, cover them with the bacon, cut in thin slices, and over that put a piece of paper. Stew them very _gently_ for full 2 hours; for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour with any store sauce that may be preferred. Give one boil, pour over the meat, and serve. _Time._—2 hours. _Average cost_, 1_s._ per pound. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BEEF OLIVES (Economical).

[COLD MEAT COOKERY.] _Ingredients._—The remains of underdone cold roast beef, bread-crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. _Mode._—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread-crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1¼ hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. _Time._—1½ hour. _Average cost_, exclusive of the beef, 2_d._ _Seasonable_ at any time.

BEEF PALATES, to Dress (an Entrée).

_Ingredients._—4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. _Mode._—Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for ½ hour; add ketchup and onion-liquor, give one boil, and serve. _Time._—From 3 to 5 hours to boil the palates. _Sufficient_ for 4 persons. _Seasonable_ at any time.

_Note._—Palates may be dressed in various ways with good onion sauce, tomato sauce, &c., &c., and may also be served in a _vol-au-vent_; but the above will be found a more simple method of dressing them.

BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)

_Ingredients._—6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetre, 3 gallons of spring water. _Mode._—Boil all the ingredients gently together, so long as any scum or impurity arises, which carefully remove; when quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients. _Time._—A ham should be kept in pickle for a fortnight; a piece of beef weighing 14 lbs., 12 or 15 days; a tongue, 10 days or a fortnight.

_Note._—For salting and pickling meat, it is a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime; then rub in the remainder of the salt and other ingredients, and proceed as above. This rule may be applied to all recipes for salting and pickling meat.

BEEF, Potted.

[COLD MEAT COOKERY. 1.] _Ingredients._—2 lbs. of lean beef, 1 tablespoonful of water, ¼ lb. of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper. _Mode._—Procure a nice piece of lean beef, as free as possible from gristle, skin, &c., and put it into a jar (if at hand, one with a lid) with 1 tablespoonful of water. Cover it _closely_, and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar. Boil gently for 3½ hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be preserved for some time. _Time._—3½ hours. _Average cost_, for this quantity, 1_s._ 10_d._ _Seasonable_ at any time.

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[COLD MEAT COOKERY. 2.] _Ingredients._—The remains of cold roast or boiled beef, ¼ lb. of butter, cayenne to taste, 2 blades of pounded mace. _Mode._—The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter spice is reduced to the finest powder. When all the ingredients are thoroughly mixed, put them into glass or earthen potting-pots, and pour on the top a coating of clarified butter. _Seasonable_ at any time.

_Note._—If cold _roast_ beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well.

BEEF RAGOÛT.

[COLD MEAT COOKERY.] _Ingredients._—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; ½ pint of boiling water, 3 tablespoonfuls of gravy. _Mode._—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about ½ pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy. _Time._—2 hours. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.

BEEF, Rib-bones of (a pretty Dish).

[COLD MEAT COOKERY.] _Ingredients._—Ribs of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, ¼ pint of gravy. _Mode._—The bones for this dish should have left on them a slight covering of meat; saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the remaining ingredients. Stew gently, until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes, _Time._—¾ hour. _Average cost_, exclusive of the bones, 2_d._ _Seasonable_ at any time.

BEEF, Roast Ribs of.

_Ingredients._—Beef, a little salt. _Mode._—The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling water, and _strain_ the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding (_see_ PUDDINGS) sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition. _Time._—10 lbs. of beef, 2½ hours; 14 to 16 lbs., from 3½ to 4 hours. _Average cost_, 9_d._ per lb. _Sufficient._—A joint of 10 lbs. sufficient for 8 or 9 persons. _Seasonable_ at any time.

BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family).

_Ingredients._—1 or 2 ribs of beef. _Mode._—Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it _near_ a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire. As this joint is solid, rather more than ¼ hour must be allowed for each lb. Remove the skewers, put in a plated or silver one, and send the joint to table with gravy in the dish, and garnish with tufts of horseradish. Horseradish sauce is a great improvement to roast beef. _Time._—For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra ½ hour); for 6 lbs., 1½ hour. _Average cost_, 9_d._ per lb. _Sufficient._—A joint of 10 lbs. for 6 or 8 persons. _Seasonable_ all the year.

_Note._—When the weight exceeds 10 lbs., we would not advise the above method of boning or rolling; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkwardly. The bones should be put on with a few vegetables and herbs, and made into stock.

BEEF RISSOLES.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs, ½ a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. _Mode._—Mince the beef very fine, which should be rather lean, and mix with this bread-crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish round the rissoles; in this case, it will not be necessary to send any in a tureen. _Time._—From 5 to 10 minutes, according to size. _Average cost_, exclusive of the meat, 5_d._ _Seasonable_ at any time.

BEEF, Rolled, to eat like Hare.

_Ingredients._—About 5 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. _Mode._—Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (_see_ FORCEMEAT), lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it. _Time._—A piece of 5 lbs., about 1½ hour before a brisk fire. _Average cost_, for this quantity, 5_s._ 4_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

BEEF ROLLS.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast or boiled beef, seasoning to taste of salt, pepper, and minced herbs; puff paste. _Mode._—Mince the beef tolerably fine with a _small_ amount of its own fat; add a seasoning of pepper, salt, and chopped herbs; put the whole into a roll of puff paste, and bake for ½ hour, or rather longer, should the roll be very large. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff paste in patty-tins. _Time._—½ hour. _Seasonable_ at any time.

BEEF, Boiled Round of.

_Ingredients._—Beef, water. _Mode._—As a whole round of beef, generally speaking, is too large for small families, and very seldom required, we here give the recipe for dressing a portion of the silver side of the round. Take from 12 to 16 lbs., after it has been in salt about 10 days; just wash off the salt, skewer it up in a nice round-looking form, and bind it with tape to keep the skewers in their places. Put it in a saucepan of boiling water, set it upon a good fire, and when it begins to boil, carefully remove all scum from the surface, as, if this is not attended to, it sinks on to the meat, and, when brought to table, presents a very unsightly appearance. After it is well skimmed, draw the pot to the corner of the fire, allow the liquor to cool, then let the beef simmer very gently until done. Remove the tape and skewers, which should be replaced by a silver one; pour over a little of the pot-liquor, and garnish with carrots. Carrots, turnips, parsnips, and sometimes suet dumplings, accompany this dish; and these may all be boiled with the beef. The pot-liquor should be saved, and converted into pea-soup; and the outside slices, which are generally hard, and of an uninviting appearance, may be cut off before being sent to table, and potted. These make an excellent relish for the breakfast or luncheon table. _Time._—Part of a round of beef weighing 12 lbs., about 3 hours after the water boils. _Average cost_, 8_d._ per lb. _Sufficient_ for 10 persons. _Seasonable_ all the year, but more suitable for winter.

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=Soyer’s Recipe for Preserving the Gravy in Salt Meat, when it is to be served Cold.=—Fill two tubs with cold water, into which throw a few pounds of rough ice; and when the meat is done, put it into one of the tubs of ice-water; let it remain 1 minute, when take out, and put it into the other tub. Fill the first tub again with water, and continue this process for about 20 minutes; then set it upon a dish, and let it remain until quite cold. When cut, the fat will be as white as possible, besides having saved the whole of the gravy. If there is no ice, spring water will answer the same purpose, but will require to be more frequently changed.

_Note._—The brisket and rump may be boiled by the above recipe; of course allowing more or less time, according to the size of the joint.

BEEF, Miniature Round of (an excellent Dish for a small Family).

_Ingredients._—From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat. _Mode._—Choose a fine rib, have the bone removed, rub some salt over the inside, and skewer the meat up into a nice round form, and bind it with tape. Put it into sufficient brine to cover it (_see_ BEEF PICKLE), and let it remain for 6 days, turning the meat every day. When required to be dressed, drain from the pickle, and put the meat into very hot water; boil it rapidly for a few minutes, then draw the pot to the side of the fire, and simmer the beef very gently until done. Remove the skewer, and replace it by a plated or silver one. Carrots and turnips should be served with this dish, and may be boiled with the meat. _Time._—A small round of 8 lbs., about 2 hours after the water boils; one of 12 lbs., about 3 hours. _Average cost_, 9_d._ per lb. _Sufficient_ for 6 persons. _Seasonable_ at any time.

_Note._—Should the joint be very small, 4 or 5 days will be sufficient time to salt it.

BEEF, to Pickle part of a Round, for Hanging.

_Ingredients._—For 14 lbs. of a round of beef allow 1½ lb. of salt, ½ oz. of powdered saltpetre; or, 1 lb. of salt, ½ lb. of sugar, ½ oz. of powdered saltpetre. _Mode._—Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks. _Time._—2 or 3 weeks to remain in the brine, to be hung 3 weeks. _Seasonable_ at any time.

_Note._—The meat may be boiled fresh from this pickle, instead of smoking it.

BEEF SAUSAGES.

_Ingredients._—To every lb. of suet allow 2 lbs. of lean beef; seasoning to taste of salt, pepper, and mixed spices. _Mode._—Clear the suet from skin, and chop that and the beef as finely as possible; season with pepper, salt, and spices, and mix the whole well together. Make it into flat cakes, and fry of a nice brown. Many persons pound the meat in a mortar after it is chopped, but this is not necessary when the meat is minced finely. _Time._—10 minutes. _Average cost_, for this quantity, 1_s._ 6_d._ _Seasonable_ at any time.

BEEF, Roast Sirloin of.

_Ingredients._—Beef, a little salt. _Mode._—As a joint cannot be well roasted without a good fire, see that it is well made up about ¾ hour before it is required, so that when the joint is put down, it is clear and bright. Choose a nice sirloin, the weight of which should not exceed 16 lbs., as the outside would be too much done, whilst the inside would not be done enough. Spit it or hook it on to the jack firmly, dredge it slightly with flour, and place it near the fire at first. Then draw it to a distance, and keep continually basting until the meat is done. Dish the meat, sprinkle a small quantity of salt over it, empty the dripping-pan of all the dripping, pour in some boiling water, stir it about, and _strain_ over the meat. Garnish with tufts of horseradish, and send horseradish sauce and Yorkshire pudding to table with it. _Time._—A sirloin of 10 lbs., 2½ hours; 14 to 16 lbs., about 4 or 4½ hours. _Average cost_, 8½_d._ per lb. _Sufficient._—A joint of 10 lbs. for 8 or 9 persons. _Seasonable_ at any time. The rump, round, and other pieces of beef are roasted in the same manner, allowing for solid joints ¼ hour to every lb.

_Note._—The above is the usual method of roasting meat; but to have it in perfection and the juices kept in, the meat should at first be laid _close_ to the fire, and when the outside is set and firm, drawn away to a good distance, and then left to roast very slowly. Where economy is studied, this plan would not answer, as the meat requires to be at the fire double the time of the ordinary way of cooking; consequently, double the quantity of fuel would be consumed.

BEEF, Sliced and Broiled (a pretty Dish).

[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef, 4 or 5 potatoes, a thin batter, pepper and salt to taste. _Mode._—Pare the potatoes as you would peel an apple; fry the parings in a thin batter seasoned with salt and pepper, until they are of a light brown colour, and place them on a dish over some slices of beef, which should be nicely seasoned and broiled. _Time._—5 minutes to broil the meat. _Seasonable_ at any time.

BEEF, Spiced (to serve Cold).

_Ingredients._—14 lbs. of the thick flank or rump of beef, ½ lb. of coarse sugar, 1 oz. of saltpetre, ¼ lb. of pounded allspice, 1 lb. of common salt. _Mode._—Rub the sugar well into the beef, and let it lie for 12 hours; then rub the saltpetre and allspice, both of which should be pounded, over the meat, and let it remain for another 12 hours; then rub in the salt. Turn daily in the liquor for a fortnight, soak it for a few hours in water, dry with a cloth, cover with a coarse paste, put a little water at the bottom of the pan, and bake in a moderate oven for 4 hours. If it is not covered with a paste, be careful to put the beef into a deep vessel, and cover with a plate, or it will be too crisp. During the time the meat is in the oven it should be turned once or twice. _Time._—4 hours. _Average cost_, 7_d._ per lb. _Seasonable_ at any time.

BEEF, Stewed. (A Polish Dish.)

_Ingredients._—A thick beef or rump-steak of about 2 lbs., an onion, some bread-crumbs, pepper and salt, ¼ lb. of butter. _Mode._—Mince the onion fine, mix it with the bread, pepper, and salt; make deep incisions in the beef, but do not cut it through; fill the spaces with the bread, &c. Roll up the steak and put it in a stewpan with the butter; let it stew very gently for more than two hours; serve it with its own gravy, thickened with a little flour, and flavoured, as may be required, either with tomato sauce, ketchup, or Harvey’s sauce. _Time._—About 2 hours, or rather more. _Average cost_, 2_s._ 6_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

BEEF, Stewed Rump of.

_Ingredients._—½ rump of beef, sufficient stock to cover it, 4 tablespoonfuls of vinegar, 2 tablespoonfuls of ketchup, 1 bunch of savoury herbs, 2 onions, 12 cloves, pepper and salt to taste, thickening of butter and flour, 1 glass of port wine. _Mode._—Cut out the bone, sprinkle the meat with a little cayenne (this must be sparingly used), and bind and tie it firmly up with tape; put it into a stewpan with sufficient stock to cover it, add vinegar, ketchup, herbs, onions, cloves, and seasonings in the above proportions, and simmer very gently for 4 or 5 hours, or until the meat is perfectly tender, which may be ascertained by piercing it with a thin skewer. When done, remove the tape, lay it into a deep dish, which keep hot; strain and skim the gravy, thicken it with butter and flour, add a glass of port wine and any flavouring to make the gravy rich and palatable; let it boil up, pour over the meat, and serve. This dish may be very much enriched by garnishing with forcemeat balls, or filling up the space whence the bone is taken with a good forcemeat; sliced carrots, turnips, and onions boiled with the meat are also a great improvement, and, where expense is not objected to, it may be glazed. This, however, is not necessary where a good gravy is poured round and over the meat. _Time._—½ rump stewed gently from 4 to 5 hours. _Average cost_, 10_d._ per lb. _Sufficient_ for 8 or 10 persons. _Seasonable_ at any time.

_Note._—A stock or gravy in which to boil the meat may be made of the bone and trimmings, by boiling them with water, and adding carrots, onions, turnips, and a bunch of sweet herbs. To make this dish richer and more savoury, half-roast the rump, and afterwards stew it in strong stock and a little Madeira. This is an expensive method, and is not, after all, much better than a plainer-dressed joint.

BEEF, Stewed Shin of.