[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast
beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and
pepper to taste, a few chopped savoury herbs, ½ a teaspoonful of
minced lemon-peel, 1 or 2 eggs, according to the quantity of meat.
_Mode._—Mince the beef very fine, which should be rather lean, and mix
with this bread-crumbs, herbs, seasoning, and lemon-peel, in the above
proportion, to each pound of meat. Make all into a thick paste with 1
or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish
the dish with fried parsley, and send to table some good brown gravy in
a tureen. Instead of garnishing with fried parsley, gravy may be poured
in the dish round the rissoles; in this case, it will not be necessary
to send any in a tureen. _Time._—From 5 to 10 minutes, according to
size. _Average cost_, exclusive of the meat, 5_d._ _Seasonable_ at any
time.
BEEF, Rolled, to eat like Hare.
_Ingredients._—About 5 lbs. of the inside of the sirloin, 2 glasses
of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1
teaspoonful of pounded allspice. _Mode._—Take the inside of a large
sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed,
and let it remain for 2 days. Make a forcemeat (_see_ FORCEMEAT), lay
it on the meat, and bind it up securely. Roast it before a nice clear
fire, and baste it with 1 glass each of port wine and vinegar, with
which mix a teaspoonful of pounded allspice. Serve, with a good gravy
in the dish, and send red-currant jelly to table with it. _Time._—A
piece of 5 lbs., about 1½ hour before a brisk fire. _Average cost_, for
this quantity, 5_s._ 4_d._ _Sufficient_ for 4 persons. _Seasonable_ at
any time.