Beef, as for entrées, offers but very little variation for second course
dishes, the ribs, fillets, and tongue being the only parts to be
recommended; and even these are more fit for luncheons or suppers.
Take a piece of ribs of beef with five bones, well covered, but not too
fat nor too large, bone it and lard the thick part with long pieces of
fat bacon and lean ham or tongue, well seasoned with pepper, salt, and
chopped parsley, then lay the beef on a dish, with a little pepper,
salt, fifty peppercorns, six blades of mace, ten eschalots in slices,
half a pint of Madeira, and a little thyme and bay-leaves, let remain
thus five days in winter, and but three in summer, turn and rub it every
day; when ready to dress clear away the ingredients, roll and tie it up,
then put two pounds of lean ham cut in dice in a large stewpan, with two
ounces of butter and six large Portugal onions, pass gently over a slow
fire, keeping stirred, put in the beef, let it braise gently until
becoming a good colour, add water sufficient to reach half way up the
beef, with half a pint of Madeira, two calves’ feet, a good bunch of
parsley, and twenty pieces of carrots, turned the size and shape of
young carrots, let it remain over a slow fire and place some live
charcoal upon the lid, let stew gently four or five hours, or until
tender, which try with a trussing-needle, but take out the carrots and
onions as soon as done; when done take out the feet and skim off all the
fat, leave it in the stock till three parts cold, then take it up, place
it in a deep dish-cover, take off the string, and strain the stock
through a sieve over it, then lay another dish upon the beef, upon which
place a twenty-eight pounds weight, and leave it till quite cold, warm
the stock and pass it through a napkin, season a little more if
required, and place it in a mould upon ice, dress the beef on a dish,
glaze it nicely, dress the onions at each end and the carrots in pyramid
at each side, cut the stock when firm in croutons, with which garnish
the beef tastefully and serve; should the stock be thick clarify it as
directed for consommé (No. 134); it is not, however, required to be very
clear. To carve it must be cut in slices crosswise.