_Ingredients._—To every lb. of suet allow 2 lbs. of lean beef;
seasoning to taste of salt, pepper, and mixed spices. _Mode._—Clear
the suet from skin, and chop that and the beef as finely as possible;
season with pepper, salt, and spices, and mix the whole well together.
Make it into flat cakes, and fry of a nice brown. Many persons pound
the meat in a mortar after it is chopped, but this is not necessary
when the meat is minced finely. _Time._—10 minutes. _Average cost_, for
this quantity, 1_s._ 6_d._ _Seasonable_ at any time.
BEEF, Roast Sirloin of.
[Illustration: ROAST SIRLOIN OF BEEF.]
_Ingredients._—Beef, a little salt. _Mode._—As a joint cannot be well
roasted without a good fire, see that it is well made up about ¾ hour
before it is required, so that when the joint is put down, it is
clear and bright. Choose a nice sirloin, the weight of which should
not exceed 16 lbs., as the outside would be too much done, whilst the
inside would not be done enough. Spit it or hook it on to the jack
firmly, dredge it slightly with flour, and place it near the fire at
first. Then draw it to a distance, and keep continually basting until
the meat is done. Dish the meat, sprinkle a small quantity of salt over
it, empty the dripping-pan of all the dripping, pour in some boiling
water, stir it about, and _strain_ over the meat. Garnish with tufts of
horseradish, and send horseradish sauce and Yorkshire pudding to table
with it. _Time._—A sirloin of 10 lbs., 2½ hours; 14 to 16 lbs., about 4
or 4½ hours. _Average cost_, 8½_d._ per lb. _Sufficient._—A joint of 10
lbs. for 8 or 9 persons. _Seasonable_ at any time. The rump, round, and
other pieces of beef are roasted in the same manner, allowing for solid
joints ¼ hour to every lb.
_Note._—The above is the usual method of roasting meat; but to have it
in perfection and the juices kept in, the meat should at first be laid
_close_ to the fire, and when the outside is set and firm, drawn away
to a good distance, and then left to roast very slowly. Where economy
is studied, this plan would not answer, as the meat requires to be at
the fire double the time of the ordinary way of cooking; consequently,
double the quantity of fuel would be consumed.
BEEF, Sliced and Broiled (a pretty Dish).
[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef, 4
or 5 potatoes, a thin batter, pepper and salt to taste. _Mode._—Pare
the potatoes as you would peel an apple; fry the parings in a thin
batter seasoned with salt and pepper, until they are of a light brown
colour, and place them on a dish over some slices of beef, which should
be nicely seasoned and broiled. _Time._—5 minutes to broil the meat.
_Seasonable_ at any time.
BEEF, Spiced (to serve Cold).
_Ingredients._—14 lbs. of the thick flank or rump of beef, ½ lb. of
coarse sugar, 1 oz. of saltpetre, ¼ lb. of pounded allspice, 1 lb. of
common salt. _Mode._—Rub the sugar well into the beef, and let it lie
for 12 hours; then rub the saltpetre and allspice, both of which should
be pounded, over the meat, and let it remain for another 12 hours; then
rub in the salt. Turn daily in the liquor for a fortnight, soak it for
a few hours in water, dry with a cloth, cover with a coarse paste, put
a little water at the bottom of the pan, and bake in a moderate oven
for 4 hours. If it is not covered with a paste, be careful to put the
beef into a deep vessel, and cover with a plate, or it will be too
crisp. During the time the meat is in the oven it should be turned once
or twice. _Time._—4 hours. _Average cost_, 7_d._ per lb. _Seasonable_
at any time.