[COLD MEAT COOKERY.] _Ingredients._—About 2 lbs. of cold roast beef,
6 onions, pepper, salt, and mixed spices to taste; ½ pint of boiling
water, 3 tablespoonfuls of gravy. _Mode._—Cut the beef into rather
large pieces, and put them into a stewpan with the onions, which must
be sliced. Season well with pepper, salt, and mixed spices, and pour
over about ½ 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.
_Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.
BEEF, Rib-bones of (a pretty Dish).
[COLD MEAT COOKERY.] _Ingredients._—Ribs of beef bones, 1 onion chopped
fine, a few slices of carrot and turnip, ¼ pint of gravy. _Mode._—The
bones for this dish should have left on them a slight covering of
meat; saw them into pieces 3 inches long; season them with pepper and
salt, and put them into a stewpan with the remaining ingredients.
Stew gently, until the vegetables are tender, and serve on a flat
dish within walls of mashed potatoes, _Time._—¾ hour. _Average cost_,
exclusive of the bones, 2_d._ _Seasonable_ at any time.
BEEF, Roast Ribs of.
_Ingredients._—Beef, a little salt. _Mode._—The fore-rib is considered
the primest roasting piece, but the middle-rib is considered the most
economical. Let the meat be well hung (should the weather permit),
having previously cut off the ends of the bones, which should be
salted for a few days, and then boiled. Put the meat down to a nice
clear fire, with some clean dripping in the pan, dredge the joint with
a little flour, and keep continually basting it all the time it is
cooking. Sprinkle some fine salt over it (this must never be done until
the joint is dished, as it draws the juices from the meat); pour the
dripping from the pan, put in a little boiling water, and _strain_ the
gravy over the meat. Garnish with tufts of scraped horseradish, and
send horseradish sauce to table with it. A Yorkshire pudding (_see_
PUDDINGS) sometimes accompanies this dish, and, if lightly made and
well cooked, will be found a very agreeable addition. _Time._—10 lbs.
of beef, 2½ hours; 14 to 16 lbs., from 3½ to 4 hours. _Average cost_,
9_d._ per lb. _Sufficient._—A joint of 10 lbs. sufficient for 8 or 9
persons. _Seasonable_ at any time.
BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a
small Family).
_Ingredients._—1 or 2 ribs of beef. _Mode._—Choose a fine rib of beef,
and have it cut according to the weight you require, either wide or
narrow. Bone and roll the meat round, secure it with wooden skewers,
and, if necessary, bind it round with a piece of tape. Spit the beef
firmly, or, if a bottle-jack is used, put the joint on the hook, and
place it _near_ a nice clear fire. Let it remain so till the outside
of the meat is set, when draw it to a distance, and keep continually
basting until the meat is done, which can be ascertained by the steam
from it drawing towards the fire. As this joint is solid, rather more
than ¼ hour must be allowed for each lb. Remove the skewers, put in
a plated or silver one, and send the joint to table with gravy in
the dish, and garnish with tufts of horseradish. Horseradish sauce
is a great improvement to roast beef. _Time._—For 10 lbs. of the
rolled ribs, 3 hours (as the joint is very solid, we have allowed an
extra ½ hour); for 6 lbs., 1½ hour. _Average cost_, 9_d._ per lb.
_Sufficient._—A joint of 10 lbs. for 6 or 8 persons. _Seasonable_ all
the year.
_Note._—When the weight exceeds 10 lbs., we would not advise the above
method of boning or rolling; only in the case of 1 or 2 ribs, when the
joint cannot stand upright in the dish, and would look awkwardly. The
bones should be put on with a few vegetables and herbs, and made into
stock.