Beef Collops
INGREDIENTS for Beef Tongue. Passing the knife down in the direction of from A to B, a not too thin slice should be helped; and the carving of a tongue may be continued in this way until i of butter, 1 pint of gravy (water may be sub. D Tongue.
Side of Beef. ١١١١٦ K Brisket.
Cow-heel.
Thin Flank.
B Round.
Suet.
Middle Ribs.
Brains.
Heart.
Sirloin.
B Kidneys.
D F C Aitchbone.
Shin and Melt.
Tail.
G Lights.
Rump.
Leg and Skirt.
Tripe.
Cheek.
Various Parts of Beef.
H M
BEEF, CURRIED. stituted for this), salt and pepper to taste, 1 shalot, finely minced, a pickled walnut, 1 teaspoonful of capers. AVERAGE COST, 2s. 9d.
Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour.
Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish.
TIME.-10 minutes.
SEASONABLE at any time.
Beef, Curried. (Cold Meat Cookery.) -INGREDIENTS for small dish. A few slices of tolerably lean cold roast beef, 2 oz. of butter, 2 onions, 1 wineglassful of beer, a dessertspoonful of curry-powder. AVER- AGE COST, exclusive of the meat, 4d.
Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a light brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries.
TIME.-10 minutes.
SEASONABLE in winter.
