[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast or boiled
beef, seasoning to taste of salt, pepper, and minced herbs; puff paste.
_Mode._—Mince the beef tolerably fine with a _small_ amount of its
own fat; add a seasoning of pepper, salt, and chopped herbs; put the
whole into a roll of puff paste, and bake for ½ hour, or rather longer,
should the roll be very large. Beef patties may be made of cold meat,
by mincing and seasoning beef as directed above, and baking in a rich
puff paste in patty-tins. _Time._—½ hour. _Seasonable_ at any time.
BEEF, Boiled Round of.
_Ingredients._—Beef, water. _Mode._—As a whole round of beef, generally
speaking, is too large for small families, and very seldom required,
we here give the recipe for dressing a portion of the silver side of
the round. Take from 12 to 16 lbs., after it has been in salt about
10 days; just wash off the salt, skewer it up in a nice round-looking
form, and bind it with tape to keep the skewers in their places. Put
it in a saucepan of boiling water, set it upon a good fire, and when
it begins to boil, carefully remove all scum from the surface, as, if
this is not attended to, it sinks on to the meat, and, when brought
to table, presents a very unsightly appearance. After it is well
skimmed, draw the pot to the corner of the fire, allow the liquor to
cool, then let the beef simmer very gently until done. Remove the tape
and skewers, which should be replaced by a silver one; pour over a
little of the pot-liquor, and garnish with carrots. Carrots, turnips,
parsnips, and sometimes suet dumplings, accompany this dish; and these
may all be boiled with the beef. The pot-liquor should be saved, and
converted into pea-soup; and the outside slices, which are generally
hard, and of an uninviting appearance, may be cut off before being
sent to table, and potted. These make an excellent relish for the
breakfast or luncheon table. _Time._—Part of a round of beef weighing
12 lbs., about 3 hours after the water boils. _Average cost_, 8_d._ per
lb. _Sufficient_ for 10 persons. _Seasonable_ all the year, but more
suitable for winter.
* * * * *
=Soyer’s Recipe for Preserving the Gravy in Salt Meat, when it is to
be served Cold.=—Fill two tubs with cold water, into which throw a few
pounds of rough ice; and when the meat is done, put it into one of the
tubs of ice-water; let it remain 1 minute, when take out, and put it
into the other tub. Fill the first tub again with water, and continue
this process for about 20 minutes; then set it upon a dish, and let
it remain until quite cold. When cut, the fat will be as white as
possible, besides having saved the whole of the gravy. If there is no
ice, spring water will answer the same purpose, but will require to be
more frequently changed.
_Note._—The brisket and rump may be boiled by the above recipe; of
course allowing more or less time, according to the size of the joint.
BEEF, Miniature Round of (an excellent Dish for a small Family).
_Ingredients._—From 5 to 10 lbs. of ribs of beef, sufficient brine to
cover the meat. _Mode._—Choose a fine rib, have the bone removed, rub
some salt over the inside, and skewer the meat up into a nice round
form, and bind it with tape. Put it into sufficient brine to cover it
(_see_ BEEF PICKLE), and let it remain for 6 days, turning the meat
every day. When required to be dressed, drain from the pickle, and put
the meat into very hot water; boil it rapidly for a few minutes, then
draw the pot to the side of the fire, and simmer the beef very gently
until done. Remove the skewer, and replace it by a plated or silver
one. Carrots and turnips should be served with this dish, and may be
boiled with the meat. _Time._—A small round of 8 lbs., about 2 hours
after the water boils; one of 12 lbs., about 3 hours. _Average cost_,
9_d._ per lb. _Sufficient_ for 6 persons. _Seasonable_ at any time.
_Note._—Should the joint be very small, 4 or 5 days will be sufficient
time to salt it.
BEEF, to Pickle part of a Round, for Hanging.
_Ingredients._—For 14 lbs. of a round of beef allow 1½ lb. of salt, ½
oz. of powdered saltpetre; or, 1 lb. of salt, ½ lb. of sugar, ½ oz. of
powdered saltpetre. _Mode._—Rub in, and sprinkle either of the above
mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep
wooden tray, and turn twice a week during 3 weeks; then bind up the
beef tightly with coarse linen tape, and hang it in a kitchen in which
a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be
cured in a similar way, but will require double the quantity of the
salting mixture; and, if not smoke-dried, they should be taken down
from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs,
amongst dry oat-husks. _Time._—2 or 3 weeks to remain in the brine, to
be hung 3 weeks. _Seasonable_ at any time.
_Note._—The meat may be boiled fresh from this pickle, instead of
smoking it.