[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef;
to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning to
taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or
2 eggs. _Mode._—Mince the beef very finely (if underdone it will be
better), add to it the bacon, which must also be chopped very small,
and mix well together. Season, stir in the herbs, and bind with an egg,
or 2 should 1 not be sufficient. Make it into small square cakes, about
½ inch thick, fry them in hot dripping, drain them, and serve in a
dish with good gravy poured round. _Time._—10 minutes. _Average cost_,
exclusive of the cold meat, 6_d._ _Seasonable_ at any time.
BEEF, Collared.
[Illustration: COLLARED BEEF.]
_Ingredients._—7 lbs. of the thin end of the flank of beef, 2 oz. of
coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of
parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury
herbs, ½ teaspoonful of pounded allspice; salt and pepper to taste.
_Mode._—Choose fine tender beef, but not too fat; lay it in a dish, rub
in the sugar, salt, and saltpetre, and let it remain in the pickle
for a week or ten days, turning and rubbing it every day. Then bone
it, remove all the gristle and the coarse skin of the inside part,
and sprinkle it thickly with parsley, herbs, spice, and seasoning in
the above proportion, taking care that the former are finely minced,
and the latter well pounded. Roll the meat up in a cloth as tightly
as possible; bind it firmly with broad tape, and boil it gently for
6 hours. Immediately on taking it out of the pot put it under a good
weight, without undoing it, and let it remain until cold. This dish is
a very nice addition to the breakfast-table. _Time._—6 hours. _Average
cost_, for this quantity, 4_s._ _Seasonable_ at any time.
_Note._—During the time the beef is in pickle it should be kept cool,
and regularly rubbed and turned every day.