No. 96. _Stewed Rump of Beef._ Choose a small rump of beef, cut it away
from the bone, cut about twenty long pieces of fat bacon, which run
through the flesh in a slanting direction, then chop up the bone, place
it at the bottom of a large stewpan, with six cloves, three onions, one
carrot, a turnip, head of celery, a leek, and a bunch of parsley, thyme,
and bay-leaf, then lay in the rump (previously tying it up with string),
which just cover with water, add a good handful of salt and two burnt
onions, place upon the fire, and when boiling stand it at the corner,
let simmer nearly four hours, keeping it skimmed; when done pass part of
the stock it was cooked in (keeping the beef hot in the remainder)
through a hair sieve into a basin; in another stewpan have ready a
quarter of a pound of butter, melt it over the fire, add six ounces of
flour, mix well together, stirring over the fire until becoming a little
brownish, take off, and when cold add two quarts of the stock, stir it
over the fire until it boils, then have four carrots, four turnips (cut
into small pieces with cutters), and forty button onions peeled, put
them into the sauce, when again boiling draw it to the corner, where let
simmer until tender, keeping it skimmed, add a little powdered sugar and
a bunch of parsley; if it should become too thick add a little more of
the stock, dress the beef upon a dish, sauce round and serve.
No. 97. _Stewed Rump of Beef with Onions._ See page 172, in the other
department.
The remains of stewed beef, cut in slices and warmed in some of the
stock, is good the next day served with a little sharp sauce (page 15).
The remaining stock is good for any kind of soup or stock the next day.
No. 98. _Stewed Rump Steak with Oyster Sauce._ Cut from a small stale
rump of beef two steaks, about-three quarters of an inch in thickness,
season well with pepper and salt; well butter a deep sauté-pan, lay in
your steaks, with four cloves, a blade of mace, and a bunch of parsley,
thyme, and bay-leaf, cover with a quarter of a pint of water, set over a
slow fire, when they have simmered half an hour turn them over, and let
remain until quite tender; take up, place upon your dish, and keep them
hot, place the sauté-pan at the corner of the fire, boil, skim well, add
an ounce of butter, with which you have mixed half a tablespoonful of
flour, stir well, and when it thickens add two dozen oysters previously
blanched and bearded, half a teaspoonful of essence of anchovies, and a
little cayenne pepper, sauce over the steaks and serve. The steak with
common stewed oysters would be very good.
No. 99. _Ribs of Beef à l’Hôtelière._ Procure four ribs of beef, but not
too fat or too thick, take off the chine-bone neatly, and the tips of
the rib-bones, skewer the flap under, so as to form a good square piece;
put a quarter of a pound of butter at the bottom of a large
braising-pan, let melt, then lay in your beef (which must previously be
larded through the best part with ten long pieces of fat bacon),
seasoned with a teaspoonful of salt, and half ditto of pepper, cover the
braising-pan, and put it upon a slow fire for twenty minutes, keeping it
stirred round until becoming a nice gold colour, then add a pint of
water; when about half done throw in eighty button onions and about
sixty small pieces of carrot, cut the size and shape of young ones; half
an hour after add the same number of pieces of turnips, and a bunch of
parsley, to which you have added three bay-leaves and four sprigs of
thyme, keep stewing gently until the vegetables are done, and the beef
is quite tender, which take out, trim, and lay it upon your dish, skim
off as much fat as possible from the vegetables, add an ounce of butter
with which you have mixed a tablespoonful of flour, with a teaspoonful
of sugar, boil altogether, dress round and serve.
No. 100. _Beef à la Mode._ The real beef à la mode is made as follows,
and not as a kind of soup daily sold in cookshops.
Procure either a small piece of rump, sirloin, or ribs of beef, about
twelve pounds in weight, take away all the bone, and lard it through
with ten long pieces of fat bacon; then put it into a long earthen pan,
with a calf’s foot, four onions, two carrots cut in slices, if large, a
bunch of parsley, two bay-leaves, two sprigs of thyme, two cloves stuck
in one of the onions, half a teaspoonful of pepper, one of salt, four
wineglasses of sherry, four ditto of water, and a pound of streaked
bacon cut in squares, place the cover upon the pan, with a piece of
common flour-and-water paste round the edges to keep it perfectly
air-tight; put in a very moderate oven four hours, take out, place upon
your dish with the vegetables and bacon round, skim the gravy, which
pour over; but the above is best eaten cold, when it should not be taken
out of the pan, nor the pan opened until nearly cold. A long brown
earthen pan for the above purpose may be obtained at any china
warehouse, but if you cannot obtain one, a stewpan must supply the
place.
_Another Method._ Have ready six pounds of rump of beef cut into pieces
two inches square, lard each piece through with two or three lardons of
bacon; have also two pounds of streaked bacon, clear it from the skin,
and cut it into squares half the size of the beef, put them into an
earthen pan with two calf’s feet (cut up), half a pint of sherry, two
bay-leaves, a sprig of thyme, a bunch of parsley, four onions, with a
clove in each, a blade of mace, and half a pint of water, cover the pan
as in the last, and put it in a moderate oven for three hours; do not
open the pan until three parts cold, then take out the meat, lay a
little of the beef at the bottom of a stewpan (not too large), then a
little of the bacon, then more beef, and so on alternately, press them
together lightly, then pass the gravy through a hair sieve over, and
leave it until quite cold, then dip the stewpan into hot water, and turn
out upon your dish to serve; the calf’s feet may be made hot in a little
of the stock, to which add two pats of butter, with which you have mixed
a teaspoonful of flour, a little chopped parsley, and half a spoonful of
vinegar, and serve as an entrée. The above is excellent either hot or
cold.
No. 101. _Ox-tongue._ Procure a well-pickled ox-tongue, if weighing five
or six pounds it will take three hours gently boiling in a gallon of
water; when done skin it and trim the root, serve where afterwards
directed, or with spinach dressed as (No. 1088.)
No. 102. _Loin of Veal, with Stewed Celery._ Put a small loin of veal
upon a spit surrounded with all descriptions of vegetables, tied up in
oiled paper; roast, if a middling-sized one, about two hours and a half
before a moderate fire, have sixteen heads of celery, trim off all the
green part from the tops, and a little of the roots, wash well, then
cover the bottom of a stewpan with slices of fat bacon, lay in the
celery, two heads tied together, add two onions and a carrot, just cover
them with a little good stock, made as directed for soupe Julienne (page
652), let simmer an hour or more until very tender, drain upon a cloth,
untie them, dress the loin in the centre of your dish, make a border of
the celery round, take out the bacon, onions, and carrot, skim off all
the fat, reduce a little, add an ounce of butter, with which you have
mixed half a tablespoonful of flour, stir well in, season with a little
sugar, salt, and pepper, and when boiling, sauce over the celery and
serve; add a little catsup and Harvey sauce to give a brownish colour to
the sauce.
No. 103. _Loin of Veal, with White Sauce._ Roast a loin of veal as
directed in the last, but keep it as white as possible, when done dress
it upon your dish, with some small well-boiled cauliflowers round it,
have a quart of white sauce made as directed (No. 136) boiling in a
stewpan, sauce over the whole and serve; should peas be in season, a
pint of young green ones may be boiled and sprinkled over.
No. 104. _Dress Fillet of Veal for Remove._ Procure a small fillet of
veal, skewered up very round, and well covered with udder, place a good
piece of streaked bacon in the centre where the bone was taken out, and
stuff it under the udder thus: chop three quarters of a pound of beef
suet very fine, which put into a basin with six ounces of bread-crumbs,
the rind of half a lemon chopped very fine, a little grated nutmeg, two
tablespoonfuls of chopped parsley, and a little chopped thyme and
marjoram, with one bay-leaf, mixed, amalgamate the whole with the yolks
of three, and two whole eggs, sew it in, surround your fillet when upon
the spit with every description of vegetables, tie up in oiled paper,
and roast about three hours before a moderate fire; when done clear it
from the vegetables, skewer up with silver, plated, or polished skewers,
draw out those it was first trussed with, place upon your dish with
celery sauce (page 47), white sauce (No. 136), or rather thin melted
butter, with which you have mixed two tablespoonfuls of Harvey sauce and
one of catsup, and boiled until it becomes rather a clear brown sauce.
No. 105. _Breasts and Necks of Veal_ may be plain roasted, or roasted in
vegetables as above, and served with stewed peas (No. 1077), or a sauce
jardinière (page 40), which are very simply described.
No. 106. _Half Calf’s Head, with White Sauce._ Procure the half of a
scalded calf’s head, which put into a braising-pan, just cover with
water, add a little salt, two onions, two carrots, two turnips, a large
bunch of parsley, thyme, and bay-leaves, and six cloves; boil very
gently for two hours, or until tender, which you can tell by pressing
upon it with your finger; when done take up, drain and place in your
dish, surrounded with some well-boiled potatoes cut in halves, and have
ready the following sauce: put a pint and a half of melted butter into a
stewpan, with the juice of a lemon, when boiling add two ounces of fresh
butter and a pinch of salt, when the butter is melted add a liaison of
two yolks of eggs, mixed with half a gill of cream, stir in quickly over
the fire, but do not let it boil, sauce over and serve; the sauce
requires to be rather highly seasoned.
Should you have the tongue and brains, boil the tongue with the head,
when done skin it, lay the brains in warm water to disgorge, blanch them
two minutes in boiling water, to which you have added a little salt and
vinegar; skin, chop, and put them into a stewpan, with the juice of a
lemon, a little pepper and salt, a tablespoonful of chopped parsley, and
half a pint of melted butter, boil altogether a few minutes, turn out
upon a dish, dress the tongue over, and serve with the calf’s head.
No. 107. _Half Calf’s Head in Currie._ Boil half a calf’s head as
directed in the last, and have ready the following sauce: put four large
onions in slices in a stewpan, with two ounces of lean ham, three apples
in slices, six cloves, a blade of mace, two bay-leaves, and two ounces
of butter, pass them over the fire, until slightly browned, add two good
tablespoonfuls of flour, and one of currie-powder, or a little more if
required, mix well in, add a quart of the stock the head was boiled in,
season with salt and sugar, reduce until of a proper consistency, rub it
through a hair sieve or tammie, put into another stewpan, boil up, skim,
and sauce over the head, which serve with rice, plain boiled, in a
separate dish.
No. 108. _Half Calf’s Head à la Vinaigrette._ (See No. 460, Kitchen of
the Wealthy.)
No. 109. _Half Calf’s Head Broiled, Sauce Piquante._ Boil the head as
before, when done drain upon a napkin, place it upon a baking-sheet, egg
over with a paste-brush, cover with bread-crumbs, put a few small pieces
of butter upon it at various places, and put into a hot oven until well
browned; dress upon your dish with a pint of good sharp sauce (page 15)
round. The tongue and brains may be served dressed as described before,
with each of the methods for dressing calf’s head.
No. 110. _Large Veal Pie._ Have ready boiled a pound of streaked bacon,
when cold cut it in large thin slices, also cut four pounds of lean veal
from the fillet into large but thin slices, season each piece well with
pepper and salt, and dip them into flour; lay some of the bacon at the
bottom of a pie-dish, then some veal, over which sprinkle a little
chopped eschalots, then more bacon, and so on alternately, finishing in
a perfect dome; have ready a pound of half puff paste (p. 480), place a
band round the edge of your dish, wet it, and pour in a quarter of a
pint of water to the meat, cover with the remainder of the paste, egg
over, and decorate it tastefully, bake an hour and three quarters in a
moderate oven. They may also be made of the remains of a joint of veal
previously served, but half a pint of white sauce (No. 136) used in it,
and the water omitted, but the paste will then require to be much
thinner, and it must be baked in a much warmer oven, or the meat would
eat dry; a couple of bay-leaves in a veal pie is a great improvement.