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Beef, Pickled part of a Round for Hanging
INGREDIENTS. - For 14 lbs. of a round of beef allow 1½ lb. of salt, 1/2 oz. of powdered saltpetre; or 1 lb. of salt, 1/2 lb. of sugar, oz. of powdered saltpetre.
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.
BEEF, POTTED.
BEEF, ROAST FILLET OF.
TIME.-2 or 3 weeks to remain in the and put them into a stewpan with 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, Potted. I. (Cold Meat Cookery.) -INGREDIENTS.-2 lbs. of lean beef, 1 tablespoonful of water, 1/4 lb. of butter, a seasoning to taste, of salt, cayenne, and black pepper, anchovy sauce. AVERAGE COST, 2s.
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 3 hours, then take the beef, chop it very small with 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.-3 hours. a SEASONABLE at any time.
Beef, Potted. II. (Cold Meat Cookery.)-INGREDIENTS. - The remains of cold roast or boiled beef, butter, cayenne to taste, blades of pounded mace.
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 Ragout. (Cold Meat Cookery.) -INGREDIENTS for large dish. About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste 1/2 pint of boiling water, 3 tablespoonfuls of gravy. AVERAGE Cost, exclusive of the meat, 6d.
Cut the beef into rather large pieces, onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about 1/2 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.
SEASONABLE at any time.
Beef Rissoles. (Cold Meat Cookery.) - INGREDIENTS. - The remains of cold roast beef; to each pound of meat allow lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs, a teaspoonful of minced lemon-peel, 1 or 2 eggs. AVERAGE Cost, exclusive of 1 lb. of meat, 3d.
Mince the beef, which should be lean, very fine, 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 RISSOLES OF BEEF. rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. Instead of . 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. These rissoles may be dipped in egg-and-crumbs before frying. before frying.
TIME. From 5 to 10 minutes, according to size.
SEASONABLE at any time.
Beef, Roast Fillet of (Larded). - INGREDIENTS for dish for 6 persons.- About 3 lbs. of the inside fillet of the sirloin , 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce (see SAUCE).
AVERAGE COST, exclusive of the sauce, 4s. sauce, 4s.
Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 14 hour, and, when done, glaze it.
Pour some Spanish sauce round the beef , and the remainder serve in a tureen. It BEEF, ROAST RIBS OF. may be garnished with Spanish onions, boiled and glazed.
TIME.-1 hour.
SEASONABLE at any time.