_Ingredients._—2 lbs. 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. Mode.—Have the steaks cut rather 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. _Average
cost_, 1_s._ per pound. _Sufficient_ for 4 or 5 persons. _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. _Mode._—Cut some slices of
underdone roast beef about half 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 in about 1¼ 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._—1½ hour. _Average cost_,
exclusive of the beef, 2_d._ _Seasonable_ at any time.
BEEF PALATES, to Dress (an Entrée).
_Ingredients._—4 palates, sufficient gravy to cover them, cayenne
to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of
pickled-onion liquor, thickening of butter and flour. _Mode._—Wash
the palates, and put them into a stewpan, with sufficient water to
cover them, and let them boil until perfectly tender, or until the
upper skin may be easily peeled off. Have ready sufficient gravy to
cover them; add a good seasoning of cayenne, and thicken with a little
butter kneaded with flour; let it boil up, and skim. Cut the palates
into square pieces, put them in the gravy, and let them simmer gently
for ½ hour; add ketchup and onion-liquor, give one boil, and serve.
_Time._—From 3 to 5 hours to boil the palates. _Sufficient_ for 4
persons. _Seasonable_ at any time.
_Note._—Palates may be dressed in various ways with good onion sauce,
tomato sauce, &c., &c., and may also be served in a _vol-au-vent_; but
the above will be found a more simple method of dressing them.
BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or
Hams.)
_Ingredients._—6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered
saltpetre, 3 gallons of spring water. _Mode._—Boil all the ingredients
gently together, so long as any scum or impurity arises, which
carefully remove; when quite cold, pour it over the meat, every part of
which must be covered with the brine. This may be used for pickling any
kind of meat, and may be kept for some time, if boiled up occasionally
with an addition of the ingredients. _Time._—A ham should be kept in
pickle for a fortnight; a piece of beef weighing 14 lbs., 12 or 15
days; a tongue, 10 days or a fortnight.
_Note._—For salting and pickling meat, it is a good plan to rub in only
half the quantity of salt directed, and to let it remain for a day or
two to disgorge and effectually to get rid of the blood and slime; then
rub in the remainder of the salt and other ingredients, and proceed as
above. This rule may be applied to all recipes for salting and pickling
meat.
BEEF, Potted.
[Illustration: JAR FOR POTTED MEATS.]
[COLD MEAT COOKERY. 1.] _Ingredients._—2 lbs. of lean beef, 1
tablespoonful of water, ¼ lb. of butter, a seasoning to taste of salt,
cayenne, pounded mace, and black pepper. _Mode._—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 3½ hours, then take the beef, chop it very small with
a 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._—3½ hours. _Average cost_, for this quantity,
1_s._ 10_d._ _Seasonable_ at any time.
* * * * *
[COLD MEAT COOKERY. 2.] _Ingredients._—The remains of cold roast or
boiled beef, ¼ lb. of butter, cayenne to taste, 2 blades of pounded
mace. _Mode._—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.