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Beef, Miniature Round of
IN- GREDIENTS. From 5 to 10 lbs. of ribs of beef, sufficient brine to cover the meat.
AVERAGE COST, 10d. per lb.
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.
SEASONABLE at any time. (An excellent Dish for a small Family.) Note. Should the joint be very small, 4 or 5 days will be sufficient time to salt it.
Beef. Miroton of. (Cold Meat Cookery.) - INGREDIENTS for small dish.- A few slices of cold roast beef, 2 oz. of butter, salt and pepper to taste, 3 onions, 1/2 pint of gravy. AVERAGE Cost, exclusive of the meat, 5d.
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.
SEASONABLE at any time.
BEEF OLIVES.
Beef Olives. INGREDIENTS for small dish.-1 lb. 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. AVERAGE COST, 2s.
Have the steaks cut very 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.
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. Cut some slices of underdone roast beef about of 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 about 11 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.-1 hour.
SEASONABLE at any time.