=Beef, Aitchbone of.=—A boiled aitchbone of beef is not a difficult
joint to carve, as will be seen on reference to the accompanying
engraving. By following with the knife the direction of the line from
1 to 2, nice slices will be easily cut. It may be necessary, as in a
round of beef, to cut a thick slice off the outside before commencing
to serve.
[Illustration]
=Beef, Brisket of.=—There is but little description necessary to add
to show the carving of a boiled brisket of beef beyond the engraving
here inserted. The only point to be observed is, that the joint should
be cut evenly and firmly quite across the bones, so that on its
reappearance at table it should not have a jagged and untidy look.
[Illustration]
=Beef, Ribs of.=—This dish resembles the sirloin, except that it has no
fillet or undercut. As explained in the recipes, the end piece is often
cut off, salted and boiled. The mode of carving is similar to that of
the sirloin, viz., in the direction of the dotted line from 1 to 2.
This joint will be the more easily cut if the plan be pursued which is
suggested in carving the sirloin; namely, the inserting of the knife
immediately between the bone and the meat, before commencing to cut it
into slices. All joints of roast beef should be cut in even and thin
slices. Horseradish, finely scraped, may be served as a garnish; but
horseradish sauce is preferable for eating with the beef.
[Illustration]
=Beef, a Round of.=—A round of beef is more easily carved than any
other joint of beef, but, to manage it properly, a thin-bladed and very
sharp knife is necessary. Off the outside of the joint, at its top,
a thick slice should first be cut, so as to leave the surface smooth:
then thin and even slices should be cleverly carved in the direction of
the line 1 to 2; and with each slice of the lean a delicate morsel of
the fat should be served.
[Illustration]
=Beef, Sirloin of.=—This dish is served differently at various tables,
some preferring it to come to table with the fillet, or, as it is
usually called, the undercut, uppermost. The reverse way, as shown in
the cut, is that most usually adopted. Still the undercut is best eaten
when hot; consequently, the carver himself may raise the joint, and
cut some slices from the under side, in the direction of from 1 to 2,
as the fillet is very much preferred by some eaters. The upper part of
the sirloin should be cut in the direction of the line from 5 to 6, and
care should be taken to carve it evenly and in thin slices. It will be
found a great assistance, in carving this joint well, if the knife be
first inserted just above the bone at the bottom, and run sharply along
between the bone and meat, and also to divide the meat from the bone in
the same way at the side of the joint; the slices will then come away
more readily. Some carvers cut the upper side of the sirloin across, as
shown by the line from 3 to 4; but this is a wasteful plan, and one not
to be recommended. With the sirloin, very finely-scraped horseradish
is usually served, and a little given, when liked, to each guest.
Horseradish sauce is preferable, however, for serving on the plate,
although the scraped horseradish may still be used as a garnish.
[Illustration]
=Beef Tongue.=—Passing the knife down in the direction of from 1 to 2,
a not too thin slice should be helped; and the carving of a tongue may
be continued in this way until the best portions of the upper side are
served. The fat which lies about the root can be served by turning the
tongue, and cutting in the direction of from 3 to 4.
[Illustration]
BEEF, Curried.
[COLD MEAT COOKERY.] _Ingredients._—A few slices of tolerably lean
cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful
of beer, a dessertspoonful of curry powder. _Mode._—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. _Average cost_,
exclusive of the meat, 4_d._ _Seasonable_ in winter.
BEEF, Roast Fillet of (Larded).
_Ingredients._—About 4 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).
_Mode._—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 1¼ hour, and, when done, glaze it. Pour some Spanish
sauce round the beef, and the remainder serve in a tureen. It may be
garnished with Spanish onions boiled and glazed. _Time._—1¼ hour.
_Average cost_, exclusive of the sauce, 4_s._ _Sufficient_ for 6 or 8
persons. _Seasonable_ at any time.
BEEF, Fricandeau of.
_Ingredients._—About 3 lbs. of the inside fillet of the sirloin (a
piece of the rump may be substituted for this), pepper and salt to
taste, 3 cloves, 2 blades of mace, 6 whole allspice, 1 pint of stock
(_see_ STOCK), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2
shalots, bacon. _Mode._—Cut some bacon into thin strips, and sprinkle
over them a seasoning of pepper and salt, mixed with cloves, mace, and
allspice, well pounded. Lard the beef with these, put it into a stewpan
with the stock or water, sherry, herbs, shalots, 2 cloves, and more
pepper and salt. Stew the meat gently until tender, when take it out,
cover it closely, skim off all the fat from the gravy, and strain it.
Set it on the fire, and boil, till it becomes a glaze. Glaze the larded
side of the beef with this, and serve on sorrel sauce, which is made as
follows:—Wash and pick some sorrel, and put it into a stewpan with only
the water that hangs about it. Keep stirring, to prevent its burning,
and when done, lay it in a sieve to drain. Chop it, and stew it with
a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for
an hour, and rub it through a sieve. If too acid, add sugar; a little
cabbage-lettuce boiled with the sorrel will be found an improvement.
_Time._—2 hours to gently stew the meat. _Average cost_, for this
quantity, 4_s._ _Sufficient_ for 6 persons. _Seasonable_ at any time.
BEEF, Fried Salt.
[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold salt beef,
pepper to taste, ½ lb. of butter, mashed potatoes. _Mode._—Cut any
part of cold salt beef into thin slices, fry them gently in butter,
and season with a little pepper. Have ready some very hot mashed
potatoes, lay the slices of beef on them, and garnish with 3 or 4
pickled gherkins. Cold salt beef, warmed in a little liquor from mixed
pickle, drained, and served as above, will be found good. _Time._—About
5 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at
any time.