[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef,
pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of
butter, the whites of 2 eggs. _Mode._—Mix very smoothly, and, by
degrees, the flour with the above proportion of water; stir in 2 oz. of
butter, which must be melted but not oiled, and, just before it is to
be used, add the whites of two well-whisked eggs. Should the batter be
too thick, more water must be added. Pare down the cold beef into thin
shreds, season with pepper and salt, and mix it with the batter. Drop
a small quantity at a time into a pan of boiling lard, and fry from 7
to 10 minutes, according to the size. When done on one side, turn and
brown them on the other. Let them dry for a minute or two before the
fire, and serve on a folded napkin. A small quantity of finely-minced
onions, mixed with the batter, is an improvement. _Time._—From 7 to 10
minutes. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ at
any time.
BEEF, Hashed.
[COLD MEAT COOKERY. 1.] _Ingredients._—Gravy saved from the meat, 1
teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce, one
teaspoonful of good mushroom ketchup, ½ glass of port wine or strong
ale, pepper and salt to taste, a little flour to thicken, 1 onion
finely minced, a few slices of cold roast beef. _Mode._—Put all the
ingredients but the beef into a stewpan with whatever gravy may have
been saved from the meat the day it was roasted; simmer these gently
for 10 minutes, then take the stewpan off the fire; let the gravy cool
and skim off the fat. Cut the beef into thin slices, dredge them with
flour, and lay them in the gravy; let the whole simmer gently for 5
minutes, but not boil, or the meat will be tough and hard. Serve very
hot, and garnish with sippets of toasted bread. _Time._—20 minutes.
Average cost, exclusive of the cold meat, 4_d._ _Seasonable_ at any
time.
* * * * *
[COLD MEAT COOKERY. 2.] _Ingredients._—The remains of ribs or sirloin
of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt
to taste, ½ blade of pounded mace, thickening of flour, rather more
than 1 pint of water. _Mode._—Take off all the meat from the bones of
ribs or sirloin of beef; remove the outside brown and gristle; place
the meat on one side, and well stew the bones and pieces, with the
above ingredients, for about 2 hours, till it becomes a strong gravy,
and is reduced to rather more than ½ pint; strain this, thicken with a
teaspoonful of flour, and let the gravy cool; skim off all the fat; lay
in the meat, let it get hot through, but do not allow it to boil; and
garnish with sippets of toasted bread. The gravy should be flavoured
as in the preceding recipe. _Time._—Rather more than 2 hours. _Average
cost_, exclusive of the cold meat, 6_d._ _Seasonable_ at any time.
_Note._—Either of the above recipes may be served in walls of mashed
potatoes browned; in which case the sippets should be omitted. _Be
careful that hashed meat does not boil, or it will become tough._
BEEF, Hunter’s.
_Ingredients._—For a round of beef weighing 25 lbs. allow 3 oz. of
saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½
oz. of allspice, 1 lb. of salt, ½ lb. bay-salt. _Mode._—Hang the beef
for 2 or 3 days, and remove the bone. Pound spices, salt, &c. in the
above proportion, and let them be reduced to the finest powder. Put the
beef into a pan, rub all the ingredients well into it, and turn and
rub it every day for rather more than a fortnight. When it has been
sufficiently long in pickle, wash the meat, bind it up securely with
tape, and put it into a pan with ½ pint of water at the bottom; mince
some suet, cover the top of the meat with it, and over the pan put a
common crust of flour and water; bake for 6 hours, and when cold remove
the paste. Save the gravy that flows from it, as it adds greatly to the
flavour of hashes, stews, &c. The beef may be glazed and garnished with
meat jelly. _Time._—6 hours. _Seasonable_ all the year.
_Note._—In salting or pickling beef or pork for family consumption, it
not being generally required to be kept for a great length of time,
a less quantity of salt and a larger quantity of other matters more
adapted to retain mellowness in meat, may be employed, which could not
be adopted by the curer of the immense quantities of meat required to
be preserved for victualling the shipping of this maritime country.
Sugar, which is well known to possess the preserving principle in a
very great degree, without the pungency and astringency of salt, may
be, and is, very generally used in the preserving of meat for family
consumption. Although it acts without corrugating or contracting the
fibres of meat, as is the case in the action of salt, and, therefore,
does not impair its mellowness, yet its use in sufficient quantities
for preservative effect, without the addition of other antiseptics,
would impart a flavour not agreeable to the taste of many persons. It
may be used, however, together with salt, with the greatest advantage
in imparting mildness and mellowness to cured meat, in a proportion of
about one part by weight to four of the mixture; and, perhaps, now that
sugar is so much lower in price than it was in former years, one of the
obstructions to its more frequent use is removed.
BEEF KIDNEY, to Dress.
_Ingredients._—1 kidney, clarified butter, pepper and salt to taste,
a small quantity of highly-seasoned gravy, 1 tablespoonful of
lemon-juice, ¼ teaspoonful of powdered sugar. _Mode._—Cut the kidneys
into neat slices, put them into warm water to soak for two hours, and
change the water 2 or 3 times; then lay them on a clean cloth to dry
the water from them, place them in a frying-pan with some clarified
butter, and fry them of a nice brown; season each side with pepper
and salt, put them round the dish, with the gravy in the middle.
Before pouring the gravy in the dish, add the lemon-juice and sugar.
_Time._—From 5 to 10 minutes. _Average cost_, 9_d._ each. _Seasonable_
at any time.
BEEF KIDNEY, to Dress.
_Ingredients._—1 kidney, 1 dessertspoonful of minced parsley, 1
teaspoonful of minced shalot, salt and pepper to taste; ¼ pint of
gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry.
_Mode._—Take off a little of the kidney fat, mince it very fine, and
put it in a frying-pan; slice the kidney, sprinkle over it parsley
and shalots in the above proportion, add a seasoning of pepper and
salt, and fry it of a nice brown. When it is done enough, dredge over
a little flour, and pour in the gravy and sherry. Let it just simmer,
but not boil any more, or the kidney would harden; serve very hot, and
garnish with croûtons. Where the flavour of the shalot is disliked
it may be omitted, and a small quantity of savoury herbs substituted
for it. _Time._—From 5 to 10 minutes, according to the thickness of
the slices. _Average cost_, 9_d._ each. _Sufficient_ for 3 persons.
_Seasonable_ at any time.
BEEF KIDNEY, to Dress (a more simple method).
Cut the kidneys into thin slices, flour them, and fry of a nice brown.
When done, make a gravy in the pan by pouring away the fat, putting in
a small piece of butter, ¼ pint of boiling water, pepper and salt,
a dessertspoonful of lemon-juice, and a tablespoonful of mushroom
ketchup. Let the gravy just boil up, pour over the kidney, and serve.
BEEF MARROW-BONES, Boiled.
[Illustration: MARROW-BONES.]
_Ingredients._—Bones, a small piece of common paste, a floured cloth.
_Mode._—Have the bones neatly sawed into convenient sizes, and cover
the ends with a small piece of common crust, made with flour and water.
Over this tie a floured cloth, and place them upright in a saucepan
of boiling water, taking care there is sufficient to cover the bones.
Boil the bones for 2 hours, remove the cloth and paste, and serve them
upright on a napkin with dry toast. Many persons clear the marrow from
the bones after they are cooked, spread it over a slice of toast, and
add a seasoning of pepper; when served in this manner, it must be very
expeditiously sent to table, as it so soon gets cold. _Time._—2 hours.
_Seasonable_ at any time.
_Note._—Marrow-bones may be baked after preparing them as in the
preceding recipe; they should be laid in a deep dish, and baked for 2
hours.
BEEF, Minced.
[COLD MEAT COOKERY.] _Ingredients._—1 oz. of butter, 1 small onion, 12
tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong
ale, 1 teaspoonful of flour, salt and pepper to taste, a few slices
of lean roast beef. _Mode._—Put into a stewpan the butter with an
onion chopped fine; add the gravy, ale, and a teaspoonful of flour to
thicken; season with pepper and salt, and stir these ingredients over
the fire until the onion is a rich brown. Cut (but do not chop) the
meat _very fine_, add it to the gravy, stir till quite hot, and serve.
Garnish with sippets of toasted bread. Be careful in not allowing the
gravy to boil after the meat is added, as it would render it hard and
tough. _Time._—About ½ hour. _Average cost_, exclusive of the meat,
3_d._ _Seasonable_ at any time.
BEEF, Minced Collops of (an Entrée).
_Ingredients._—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of
butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s
sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury
herbs. _Mode._—Mince the beef and onion very small, and fry the latter
in butter until of a pale brown. Put all the ingredients together in a
stewpan, and boil gently for about 10 minutes; garnish with sippets of
toasted bread, and serve very hot. _Time._—10 minutes. _Average cost_,
1_s._ per lb. _Sufficient_ for 2 or 3 persons. _Seasonable_ at any time.
BEEF, Miroton of.
[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef,
3 oz. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy.
_Mode._—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. _Average
cost_, exclusive of the meat, 6_d._ _Seasonable_ at any time.