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Beef, Boiled Round of
INGRE DIENTS. - Beef, water. AVERAGE COST, 9d. per lb.
As a whole round of bee, 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 appear- BOILED ROUND OF BEEF. ance. 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 potliquor, and garnish with carrots. Carrots, and turnips, 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 peasoup; 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 luncheon table. or TIME. Part of a round of beef, weighing 12 lbs., about 3 hours after the water boils.
SEASONABLE all the year, bui more all the year, but more suitable for winter.
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 in the other tub. Fill the first tub again with water, and continue this process for about 20 minutes; then set it upon a dish, I and let it remain until quite cold. When BEEF BONES, BROILED. 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 Bones, Broiled. (Cold Meat Cookery.) - INGREDIENTS. - The bones of ribs or sirloin; salt, pepper and cayenne.
Separate the bones, taking care that the meat on them is not too thick in any part; sprinkle them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done; but do not allow them to blacken.
Beef, Brisket of, à la Flamande. INGREDIENTS for dish for 8 or 10 persons.-About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. AVERAGE COST, 4s. 3d.
Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be placed under and over the meat.
Add the vegetables, herbs, spices and seasoning, and cover with a little weak stock or water; shut the stewpan-lid as closely as possible, and simmer very gently for 4 hours. Strain the liquor, reserve a portion of it for sauce, and the remainder boil quickly over a sharp fire until reduced to a glaze, with which glaze the meat.
Garnish the dish with scooped carrots and turnips, and, when liked, a little cabbage; all of which must be cooked separately.
Thicken and flavour the liquor that was saved for sauce, pour it round the meat and serve. The beef may also be garnished with glazed onions, artichoke-bottoms, &c.
TIME.-4 hours.
SEASONABLE at any time.