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The names
of the various pieces, according to the English and Scotch method of
dividing the carcass, are as follows: -
IN
ENGLAND.
The Hind
Quarter contains the Sirloin Rump- Edgebone Buttock Mouse Buttock
Veiny-Piece Thick Flank thin Flank Leg Fore Rib Five Ribs.
The Fore
Quarter contains the Middle Rib, of four ribs Chuck, of three ribs
Shoulder, or Leg-of-Mutton Piece, containing a part of the Blade-bone
Brisket Clod Neck End, or Sticking Piece Shin Cheek.
IN
SCOTLAND.
The
Middle Sirloin Top of the Rump and Hook-bone Middle Hook-bone and
Round the Hough the Spare Rib the Flank and part of the Hough the
Fore Saye the Breast and Nine-holes the Liar Neck and
Sticking-Piece the Knap Cheek and Head.
Besides
these are the Tongue and Palate. The Entrails consist of the Heart
Sweetbreads Kidneys Skirts and three kinds of Tripe, the Double, the
Roll, and the Red Tripe.
PREPRATORY REMARKS ON BEEF.
Ox Beef
is considered the best. The flesh should feel tender, be fine in the
grain, and of a bright red colour, nicely marbled or mixed with fat. The
fat should be white, rather than of a yellow colour.
Heifer
Beef is excellent when finely fed, and is most suitable for small
families. The bone should be taken out of a round of beef before it is
salted; and it must be washed, skewered, and bound round firmly before
being boiled. Salt beef should be put on with plenty of cold water, and
when it boils, the scum removed. It is then kept simmering for some hours.
A piece weighing fifteen pounds will require three hours and a half to
boil. Carrots and turnips for garnishing should be put on to boil with the
beef. If in the least tainted, a pieced of charcoal may be boiled with it.
When beef
is to be kept any length of time, it should be carefully wiped every day.
In warm weather, wood vinegar is an excellent preservative: it is put all
over the meat with a brush. To protect the meat from flies, it may be
sprinkled over with pepper. Tainted meat may be restored by washing in
cold water, afterwards in strong chamomile tea, after which it may be
sprinkled with salt, and used the following day, first washing it in cold
water. Roughly-pounded charcoal, rubbed all over the meat, also restores
it when tainted. In summer, meat in Scotland is frequently kept a
fortnight smothered in oatmeal, and carefully wiped every day; and if it
should be a little tainted, it is soaked for some hours before it is used,
in oatmeal and water.
These
directions apply equally to all sorts of meat.
The
Sirloin is the prime joint for roasting. When to be used, it should be
washed, then dried with a clean cloth, and the fate covered over with a
piece of white paper tied on with thread. The spit should be kept at all
times exceedingly clean: it must be wiped dry immediately after it is
drawn from the meat. And washed and scoured every time it is used. Care
should be taken to balance the roast properly upon the spit; but, if not
exactly right, it is better to make it equal by fastening on a
leaden-headed skewer, than to pierce it again. The fire should be prepared
by putting on plenty of coals at the back. When put down, it should about
ten inches from the fire, and gradually drawn nearer. It is first basted
with a little butter or fresh dripping, and then well basted with its own
fat all the time it is roasting. Ten minutes before serving, it should be
sprinkled with a little salt, then dredged with flour, and basted till it
is frothed. When it is drawn from the spit, some gravy will run out, to
which may be added a little boiling salt and water poured along the bone:
the beef is then garnished with plenty of finely-scraped horse-radish. A
sirloin, weighing about fifteen pounds, should be roasted for three hours
and a half. A thinner piece of the same weight requires only three hours.
In cold weather, meat requires longer roasting than in warm, and if newly
killed than if it has been kept.
TO
STEW A RUMP OF BEEF.
Tie up
the beef, and put it on to stew with nearly as much cold water as will
cover it; add three pounds of fat bacon cut into slices, a handful of
thyme, eight onions, four small carrots, two turnips, two or three bay
leaves, some black pepper, a little allspice, mace, and three cloves, a
pint of port wine, and one of sherry. Let it stew gently between seven and
eight hours. Take out the beef, strain the liquor and skim off all the
fat; thicken it with a little flour rubbed down in cold water, boil it up.
And pour it over the beef. Have ready carrots and turnips, according to
fancy, and boiled tender in weak gravy, and put them round the beef before
serving.
ANOTHER WAY TO STEW A RUMP OF BEEF.
Bind the
beef tightly, stick into it four cloves, and put it into a sauce-pan with
three quarts of water, a quarter of an ounce of black pepper half beaten,
some salt, a bunch of sweet herbs, and three anchovies; turn it often, and
when half done take it out, pour off the liquor; put in the beef again,
with a pint of port wine and a half a pint of table-beer made scalding
hot, and some of the liquor strained; stew it till tender, clear off the
fat, and if the sauce is not strong enough, add well-seasoned beef gravy;
thicken it with flour rubbed down in a little cold water. Dish the beef,
and pour the gravy round it.
ANOTHER WAY TO STEW A RUMP OF BEEF.
Fry a
small rump or fore rib of beef in butter till it is brown all over. Make a
sauce with butter browned with flour, and some water in which two or three
onions have been boiled; season with pepper, salt, and three
table-spoonfuls of vinegar; put in the beef, turn it frequently, and stew
it gently for three hours. A little before serving, add a tea-cupful of
port wine. Carrots and turnips, cut into dice, may be stewed with it.
A RUMP
OF BEEF A LA BRAISE.
After a
rump of beef has hung for five or six days, bone, and lard it thickly, but
so as not to appear upon the surface, with bits of bacon or ham cut about
half an inch square, and rolled in the following seasoning well mixed: -
Finely-minced onion, parsley, thyme, a little garlic, pepper, and salt.
What is left over of the seasoning add to a pint of vinegar, one of port
wine, and a tea-cupful of salad oil; steep the beef in this for one night;
the following day paper it, and roast it in a cradle spit. Baste it well,
and serve it with a thick brown gravy. A little lemon juice, and sliced
pickled cucumbers may be added. Garnish with slices of boiled carrot and
scraped horse-radish.
STEWED
BEEF.
Stew in
five quarts of water the middle part of a brisket of beef weighing ten
pounds, add two onions stuck with two cloves, one head of celery, one
large carrot, two turnips cut small, a handful of sorrel leaves, half an
ounce of black pepper, and some salt. Stew it gently for six hours. Make a
strong gravy with carrots and turnips, the turnips to be scraped and fried
of a brown colour in butter; add pepper, salt, and a little cayenne;
thicken it with flour and butter, and pour it over the beef, with the
carrots and turnips.
ANOTHER WAY TO STEW BEEF.
Take ten
pounds of a brisket of beef; cut the short ribs, and put it into a
well-buttered sauce-pan, with two large onions, stuck with three or four
cloves, two or three carrots cut into quarters, a bunch of sweet herbs, a
small lemon sliced, and five quarts of water; let it stew seven hours.
Strain and clarify the gravy; thicken it with butter and flour. Chop the
carrots with some capers, mushroom catsup, and cayenne. Any other pickle
this is liked may be added.
ANOTHER WAY TO STEW BEEF.
Pound and
mix together two ounces of Jamaica pepper, half an ounce of black pepper,
and a little ginger, and half a pound of bay salt; rub it well into a
round or rump of beef weighing fourteen or sixteen pounds; let it lie five
or six days, turning it daily. Put a flat plate at the bottom of a
sauce-pan, put in the beef, cover it with water, and let it stew for five
hours, keeping the pan perfectly close. If the water wastes, add more,
boiling hot. Before serving, take out about a quart of the gravy, skim,
and add to it some grated nutmeg and pepper, and some cut pickles; heat
and pour it over the beef. Garnish with cut pickles.
HUNTING BEEF.
Rub well
into a round of beef weighing about forty pounds, three ounces of
saltpeter; let it stand five or six hours; pound three ounces of allspice,
one of black pepper, and mix them with two pounds of salt and seven ounces
of brown sugar. Rub the beef all over with the salt and spices, let it
remain fourteen days, and every other day turn and rub it with the pickle;
then wash off the spices, and put it into a deep pan. Cut small nearly six
pounds of beef-suet; put some into the bottom of the pan, but the greater
part upon the top of the beef. Cover it with a coarse paste, and bake it
eight hours. When cold, take off the crust, and pour off the gravy. It
will keep good for three months. Preserve the gravy, as a little of it
improves the flavour of hashes, soups, or any made dishes.
BEEF A
LA BRAISE.
Bone a
rump of beef; lard it very thickly with bacon seasoned with pepper, salt,
cloves, mace, and allspice, and season the beef with pepper and salt; put
some slices of bacon into the bottom of the pan, with some whole black
pepper, a little allspice, one or two bay leaves, two onions, a clove of
garlic, and a bunch of sweet herbs. Put in the beef, and lay over it some
slices of bacon, two quarts of weak stock, and half a pint of white wine.
Cover it closely, and let it stew between six and seven hours.
Sauce for
the beef is made of part of the liquor it has been stewed in, strained,
and thickened with a little flour and butter, adding some green onions cut
small, and pickled mushrooms. It is poured hot over the beef.
BEEF
OLIVES.
Cut the
beef into long thin steaks; prepare a forcemeat made of bread crumbs,
minced beef-suet, chopped parsley, a little grated lemon-peel, nutmeg,
pepper, and salt; bind it with the yolks of eggs beaten; put a layer of it
over each steak; roll and tie them with thread; fry them lightly in beef
dripping; put them in a stew-pan with some good brown gravy, a glass of
white wine, and a little cayenne; thicken it with a little flour and
butter; cover the pan closely, and let them stew gently an hour. Before
serving, add a table-spoonful of mushroom catsup; garnish with cut
pickles.
DRESSED BEEF STEAKS.
Cut thin
steaks, longer than they are broad, off a rump; beat them with a
rolling-pin; season them with pepper, salt, and finely minced onions; roll
and tie them with thread; cut them even at the ends; fry them brown with a
little butter; make a sauce with a piece of butter browned with flour,
some gravy or water, a minced onion, pepper, and salt; boil it, and add
the steaks, and let them stew an hour. Before serving, add some mushroom
catsup, and take off the threads.
BEEF
STEAKS WITH POTATOES.
Cut some
this slices off a rump of beef; beat and season them with a little pepper
and salt; dip them into a little melted butter, that the gravy may not
drop out whilst they are broiling. When done, serve them with the
following mixture laid underneath; - Some finely-chopped parsley, a little
butter, pepper, salt, and lemon; and put, all round the dish, potatoes
fried of a fine brown colour.
BEEF
BALLS.
Mince
very finely a piece of tender beef,. fat and lean; mince an onion, with
some boiled parsley; add grated bread crumbs, and season with pepper,
salt, grated nutmeg, and lemon-peel; mix all together, and moisten it with
a beaten egg; roll it into balls; flour and fry them in boiling fresh
dripping. Serve them with fried bread crumbs, or with a thickened gravy.
MINCED
COLLOPS.
Cut two
pounds of lean tender beef into thin slices it is best taken from off
the rump, or round; mince it very finely; brown two ounces of butter in a
frying-pan, dredging it with a little four, then add the minced meat, and
keep beating it with a beater till of a nice brown colour. Have ready some
highly-seasoned beef gravy, which, with the minced collops, put into a
sauce-pan, and let it stew half an hour; and just before serving, put a
table-spoonful of mushroom catsup, and, if liked, some green pickles.
Beef-suet is as often used as butter to fry the collops in.
ANOTHER WAY TO MAKE MINCED COLLOPS.
Mince any
piece of lean or tender been very finely, with one or two onions
previously cut small and parboiled; season with pepper and salt; brown in
a sauce-pan a table-spoonful of butter; add the minced meat; beat it with
a beater till it is of a light brown colour, then dust in a little flour,
and add about half a pint of gravy or water, with half a table-spoonful of
vinegar. Cover the sauce-pan closely, and let it stew gently for half an
hour. A little before serving, add a table-spoonful of mushroom catsup.
The gravy may be made with the parings and stringy part of the beef. When
the flavour of onions is disliked, boil some whole small onions, and
garnish the dish with them. Minced collops may be kept some weeks packed
closely into a jar, after being fried without any onions, and covered with
clarified butter. When to be dressed, follow the above directions.
SHORT,
OR SPICED BEEF. (To be Eaten Cold)
Hang up
ten or twelve pounds of the middle part of a brisket of beef for three or
four days; then rub well into it three ounces of finely-powered saltpeter,
and if spice is approved of, one ounce of allspice, and half an ounce of
black pepper; let it stand all night, then salt it with three pounds of
well-pounded bay salt, and half a pound of treacle, in which let it remain
ten days, rubbing it daily. When it is to be boiled, sew it closely in a
cloth; let the water only simmer, upon no account allowing it to boil, for
nine hours over a slow fire, or upon a stove. When taken out of the water,
place two sticks across the pot, and let the beef stand over the steam for
half an hour, turning it from side to side; then press it with a heavy
weight. It must not be taken out of the cloth till perfectly cold.
TO
SALT NEATS TONGUES.
Salt two
tongues, and turn them every day for four or five days; then rub them with
two ounces of common salt, one of brown sugar, and half an ounce of
saltpeter; turn them daily, and in a fortnight they may be used.
The best
sort of vessel for salting then in is an earthenware pan, as wide at top
as bottom, so that the tongues may lie in it long-ways.
TO
SALT BEEF FOR IMMEDIATE USE.
Salt a
round of beef moderately upon the top and sides; put it upon sticks, or
the tongs of a cheese-tub, over a tub of cold water, and the salt will be
drawn through it, so that it well be fit for boiling the next day.
ANOTHER METHOD.
Is, to
rub for half an hour into any piece of beef a good quantity of salt, and
let it lie for three or four days without touching it, when it may by
used.
PICKLE
FOR BEEF.
Allow to
four gallons of water two pounds of brown sugar and six pounds of bay
salt; boil it about twenty minutes, taking off the scum as it rises; the
following day pour it over the meat which has been packed into the
pickling-tub. Boil it up every two months, adding three ounces of brown
sugar and half a pound of common salt. By this means it will keep good a
year. The meat must be sprinkled with salt, and next day wiped dry, before
pouring the pickle over it, with which it should always be completely
covered. With the addition of two ounces of saltpeter and one pound of bay
salt, this pickle answers for pickled pork, hams, and tongues. The tongues
should be rubbed with common salt, to cleanse them, and afterwards with a
little saltpeter, and allowed to lie for four or five days before they are
put into the pickle. The meat will be ready for use in eight or ten days,
and will keep for three months.
TO
COLLAR BEEF.
Cut off
the end of a brisket of beef, and bone it; sprinkle it with salt and
saltpeter, and let it lie a week; mix together some grated nutmeg, Jamaica
and black pepper, some chopped lemon thyme, sweet marjoram, and parsley;
strew it over the meat, roll it up hard, sew it in a cloth, put it into a
large jar of water, tie it closely, and bake it in an oven; take it out of
the jar, and press it with a heavy weight. When it is quite cold, take off
the cloth, and keep it dry.
HESSIAN STEW.
Cut the
root of a tongue into large pieces; lay it into a deep pan, rub well into
it a handful of salt, pour over it some hot water, and stir it round; when
cool enough, scour it well with the hands, and wash it thoroughly in cold
water; when perfectly clean, dust it with flour; fry it of a light brown,
with a good quantity of small whole onions; put it into a digester, with a
tea-cupful of strong beer; rinse out the pan with boiling water, put it to
the meat, with three quarts more of hot water, a head or two of garlic,
some sliced carrots and turnips; season with ground black, Jamaica, and
cayenne pepper, three cloves, and some salt; let it stew three or four
hours. Half an hour before serving, take out the meat and some of the soup
for gravy, add more spices, and of mushroom catsup, soy, walnut-pickle,
and coratch, a table-spoonful each, and three of port wine; boil it all
together, thicken the sauce with butter rolled in flour, and garnish with
sippets of thin toasted bread cut into a three-cornered shape. The soup
that is left may be strained, and served clear, or with vegetables that
have been previously boiled.
OX
TAIL A LA MATELOTE.
Cut an ox
tail into pieces, and blanch it in boiling water; put it into fresh water
and parboil it; then make a sauce with a spoonful of four and a bit of
butter, moistening it with a little of the liquor in which the tail was
boiled; put into it the pieces of the tail, with a dozen whole onions from
which the outer skin has been taken; add a glass of white wine, a bunch of
parsley and cibol, a clove of garlic, a laurel leaf, and some basil and
thyme, two cloves, salt, and pepper; let them stew gently till the meat
and onions are done, taking care to skim them well. Put into the sauce an
anchovy cut, a tea-spoonful of whole capers; place the pieces of the tail
in the middle of the dish, and put the onions round and over them; garnish
with seven or eight bits of fried bread the size of a crown piece, and
being ready to serve, pour the strained sauce over it.
TO
STEW BEEF-STEAKS.
Fry the
steaks in a little butter; take them out of the pan, and fry in it a
minced onion; return the steaks, with a little boiling water or gravy,
some pepper, salt, and a table-spoonful of vinegar; stew them gently for
two or three hours; thicken the sauce with butter rolled in flour, and
serve with or without pickles.
DUTCH
BEEF.
Rub on a
beef heart two ounces of common salt, half an ounce of saltpeter, an ounce
and a half of coarse brown sugar, and a little bay salt; turn and rub it
every day for nine days, then hang it in the kitchen to dry, when it will
become quite hard. When required for use, cut off a small bit, boil, and
when cold, grate it. It may be served with curled butter over it.
SCOTS
COLLOPS.
Cut any
piece of tender lean beef into slices; beat them; brown some butter and
flour in a sauce-pan; put in the beef, with some salt, pepper, and a
finely-minced onion half a minced apple is an improvement; add a little
hot water; cover the pan closely, and let them stew till tender.
ANOTHER WAY TO MAKE SCOTS COLLOPS.
Cut some
very thin slices of beef; rub with butter the bottom of an iron stew-pan
that has a cover to fit quite closely; put in the meat, some pepper, and a
little salt, a large onion, and an apple minced very small. Cover the
stewpan, and let it simmer till the meat is very tender. Serve it hot.
BEEF
RISSOLES.
Chop
finely a pound of lean tender beef, and a quarter of a pound of beef-suet;
pound them in a marble mortar; mix with it a quarter of a pound of grated
bread, a little onion, and a head of garlic bruised; season with salt and
pepper; bind it with three eggs well beaten; make it up into small cakes;
fry them of a light brown, then stew them in gravy for fifteen or twenty
minutes.
TO
STEW A TONGUE.
Wash it
very clean, and rub it well with common salt and a little saltpeter; let
it lie two or three days, and then boil it till the skin will pull off.
Put it into a sauce-pan, with part of the liquor it has been boiled in,
and a pint of good stock. Season with black and Jamaica pepper, and two or
three pounded cloves; add a glass of white wine and a table-spoonful of
mushroom catsup, and one of lemon pickle; thicken the sauce with butter
rolled in flour, and pour it over the tongue.
PICKELD TONGUE GLAZED AND BIGARREE.
Boil a
large tongue till it be tender; skin and glaze it, and serve it with
mashed turnips on one side, and mashed carrots, or carrots and spinach, on
the other.
BEEF
TONGUE TO ROAST.
Put it to
stew with some roots; a laurel leaf, some basil, onion, a bunch of cibol,
parsley and thyme, pepper, salt, and a clove, and gravy sufficient to
moisten the meat; when it has stewed slowly for three hours, take off the
skin and lard it delicately; then roast it on a spit., and serve under it
clear gravy, to which a little vinegar is added.
ANOTHER WAY TO ROAST A BEEF TONGUE.
Wash it
well, and soak it for two hours; sprinkle salt over it, and drain it in a
cullender for two hours; then boil it slowly for two hours, take off the
skin, roast it, and baste with butter. Serve with brown gravy and currant
jelly sauce.
TONGUE
IN A SHAPE.
Cut off
the root of a pickled tongue, soak it, roll it tightly with the tip
inwards; put it into a mould, the top of which must be placed in, and
pressed down with a weight; boil it six or seven hours, and let it remain
in the mould till cold. Garnish with parsley.
BEEF A
LA MODE.
Take the
bone out of a small round of fine ox beef; cut some fat bacon in long
strips, dip them into common and shallot vinegar mixed, and roll them in
the following seasoning: - Grated nutmeg, black and Jamaica pepper, one or
two cloves, and some salt, parsley, chives, lemon thyme, knotted marjoram,
and savory, shred quite small. Lard the beef very thickly, bind it firmly
with tape, and rub the outside with seasoning. Put it into a sauce-pan,
with the rind of a lemon, four large onions, the red part of three or four
carrots, and two turnips cut into dice, and a tea-cupful of strong ale and
one of vinegar; let it stew for six or eight hours turning it two or three
times. Half an hour before serving, take out the beef and vegetables, skim
off the fat, strain the sauce, and thicken it with a little flour and
water mixed smooth; add a tea-cupful of port wine return it all into the
pot, and let it boil.
ANOTHER BEEF A LA MODE.
Rub well
into a piece of the thick flank of ox beef, two or three ounces of
saltpeter, and half a pound of brown sugar; let it lie for twenty-four
hours, then salt it with common salt. And let it lie for ten days or a
fortnight; wash the brine from it, and fillet it firmly. Prepare a
stuffing of chopped parsley, anchovy, mace, black and Jamaica pepper, and
a little butter; make holes every here and there with a large knife, and
stuff them with the above mixture. Put it into a pan that will just hold
it, and fill it up with cold water; add some whole black pepper, and cover
it with a flour-and-water paste; bake it for some hours. When cold, take
off the crust and all the fat, and keep the beef in the pan.
BAKED
BEEF.
Mix
together three quarters of a pound of common salt, half an ounce of
saltpeter, and two ounces of sugar; rub it well into ten pounds of a fore
rib of beef; let it lie a fortnight, basting it daily; smoke it for three
weeks in a chimney where saw-dust is burnt; wash it very clean; put it
into a deep earthen-pan; cover it with a coarse flour-and-water paste, and
bake it for three or four hours in an oven.
HASHED
BEEF.
Cut the
beef into small thin slices, free from fat and skin; put the trimmings,
and part of the bones, into a sauce-pan, with two large onions sliced, a
little vinegar, and about a pint of stock; let it simmer for an hour,
strain it, and skim off the fat; put an ounce of butter into a sauce-pan,
and when it melts, shake in a spoonful of flour; stir it for two or three
minutes, then add the strained gravy; stir it till it boil, put in a
little catsup, and add the beef; let is simmer to make hot, but it must
not be allowed to boil. If the bones are to be served with the hash,
score, and season them with pepper and salt; put them into a tin pan, with
a little bit of butter here and there; heat them in a Dutch oven, and then
broil them on a gridiron to brown them well.
TO
DRESS COLD ROAST BEEF.
Cut into
dice some under-done beef; dredge it with flour and fry it for three or
four minutes in butter, with an onion, a little parsley, and a sprig of
lemon thyme minced; put it into a sauce-pan, with some well-seasoned
gravy, a tea-spoonful of vinegar, and one of mushroom catsup; simmer it
for half an hour. Serve it with poached eggs laid upon the top.
FRICANDELANS.
Mince
about two pounds of tender lean beef, and three quarter of a pound of
fresh suet; then pound it till it be as smooth as a paste, and carefully
pick out all the threads and sinews; add four well-beaten eggs, half a
pint of rich cream, and as much grated and sifted bread as will make it
sufficiently consistent to form into rolls resembling corks, and season it
with salt, black and Jamaica pepper. Boil the corks in some good stock, or
in boiling water.
BEEF
GOBBETS.
Cut a
piece of beef into small bits; season them with pepper, salt, grated
lemon-peel, and nutmeg, some parsley and shallot finely chopped; fry them
brown in butter, and stew them till tender in a rich brown gravy, adding a
table-spoonful of vinegar and one of port wine. Put thickly over them
grated bread, seasoned with pepper, salt, and a little butter, and brown
them with a salamander.
TO
DRESS THE INSIDE OF A COLD SIRLOIN OF BEEF.
Cut off
the meat, with a little of the fat, into strips three inches long and half
an inch thick; season with pepper and salt, dredge them with flour, and
fry them brown in butter; then simmer them in a rich brown gravy; add of
mushroom catsup, onion, and shallot vinegar, a table-spoonful each.
Garnish with fried parsley.
ANOTHER WAY TO DRESS THE INSIDE OF A COLD SIRLOIN OF BEEF.
Cut off
entire the inside of a large sirloin of beef; brown it all over in a
stew-pan, then add a quart of water, half a pint of port wine, a
tea-cupful of strong beer, two table-spoonfuls of vinegar, some pepper,
salt, and a large onion, finely minced; cover the pan closely, and let it
stew till the beef be very tender. Garnish with pickles.
TO
ROAST BEEF HEART.
Wash it
well, and clean all the blood carefully from the pipes; parboil it ten or
fifteen minutes in boiling water; drip the water from it; put in a
stuffing which has been made of bread crumbs, minced suet or butter, sweet
marjoram, lemon thyme, and parsley, seasoned with salt, pepper, and
nutmeg. Put it down to roast while hot, baste it well with butter, froth
it up, and serve it with melted butter and vinegar; or with gravy in the
dish, and currant jelly in a sauce-tureen. To hash it, follow the
directions given for hare.
TO
BOIL TRIPE.
Clean it
extremely well, and take off the fat; let it lie a night in salt and
water; again wash it well, and let it lie in milk and water for the same
length of time; then cut it into small pieces, roll and tie them with
thread; put them, with a clean-washed marrow-bone, into a linen bag; tie
it closely, fill it up with water, and let it boil gently for six hours.
Take the tripe out of the bag, put it into a jar, and pour over it the
liquor in which it was boiled. When to be dressed, boil some whole small
onions in a part of the liquor, add a little salt, then put in the tripe,
and heat it thoroughly.
Or it may
be fried in butter; fricasseed, or stewed in brown sauce.
Instead
of being boiled in a bag, the tripe may be put, with some salt and whole
pepper, into a stoneware jar, which must have a piece of linen tied over
it, and a plate laid upon the top. The pot should always be kept full of
boiling water, taking care that it do not boil into the jar.
TO
ROAST TRIPE.
Cut the
tripe into two oblong pieces, make a forcemeat of bread crumbs and chopped
parsley, seasoned with pepper and salt; bind it with the yolks of two
eggs; spread it upon the fat side of the tripe, and lay on the other fat
side; then roll it tightly, and tie it with packthread. Roast, and baste
it with butter; it will take one hour, or one hour and a half. Serve it
with melted butter, into which put a table-spoonful of catsup and one of
lemon pickle.
TO FRY
TRIPE.
Cut it
into bits three or four inches square; make a batter, thicker than for
pancakes, of three eggs beaten up with flour and milk, a little salt,
pepper, and nutmeg; dip in the tripe, and fry it in butter, or fresh
dripping, of a light brown colour. Serve it garnished with parsley. Sauce:
- Melted butter with the lemon pickle in it.
TO
BOIL MARROW BONES.
Saw them
even at the bottom; butter and flour some bits of linen, and tie a piece
over the top of each bone; boil them for an hour or two, take off the
linen, and serve them with thin slices of dry toast cut into square bits.
At table, the marrow should be put upon the toast, and a little pepper and
salt sprinkled over it.
MOCK
HARE.
Cut the
lean meat from the inside of a sirloin of beef; soak it eight-and-forty
hours in a tea-cupful of port wine and a glass of vinegar; cut it open,
lard it, and make a stuffing as for hare, using the raw liver of a fowl;
lay it on the meat, roll and tie it tightly, and roast it by hanging jack.
Baste it with the liquor in which it was soaked, adding a little more port
wine and vinegar, and mixing with it nearly a tea-spoonful of pounded
allspice. Serve it with some good gravy in the dish, and currant jelly in
a sauce-tureen.
A
FILLET OF BEEF.
Bone a
middle rib of beef weighing about fifteen pounds; roll the meat tightly
and firmly, and skewer it. Roast and garnish it in the same manner as a
sirloin.
BURGESSS METHOD OF BOILING HUNG BEEF.
Hung beef
for grating should be put on in boiling water, and, to preserve the
colour, kept boiling as fast as possible. Allow for six pounds of beef one
hour and a half. It will keep good for a length of time.
SCARLET BEEF.
Mix a
little mace, cloves, allspice, black pepper, and saltpetre together; rub
it well into two pounds of tender lean beef; let it lie six days, turning
it daily, and rubbing it with the pickle; then roll and tie it firmly with
tape; put it and the pickle into a small jar, with a slice or two of
beef-suet under and over it; tie it closely, and bake it an hour. It is
eaten cold, cut in thin slices, and garnished with parsley. If long kept,
the colour fades.
SPRING-GARDEN BEEF.
Cut a
piece of lean tender beef into thick slices; lard and season them with
pepper, salt, and sweet herbs; pour over them a little port wine, and stew
them in weak stock, with one or two bay leaves, till tender; strain the
sauce; thicken it with flour and butter. Heat it up, and pour it over the
slices of beef.
BUBBLE
AND SQUEAK.
Chop
small some boiled white cabbage; season it with pepper and salt, and fry
it with a little butter; pepper and broil some slices of cold boiled
salted beef; put the fried cabbage into a dish, and lay round it the
slices of broiled beef, and serve it very hot. The beef does best when
under-done.
SALT
BEEF PUDDING OR DEBRIS PUDDING.
Mash a
few boiled potatoes with a little salt, milk, and a good bit of butter;
mince very finely the lean part of some cold boiled salted beef, mix it
with the mashed potatoes, and brown it in a Dutch oven in the same way
that a salt-fish pudding is done.
This
pudding may be made of the remains of a piece of boiled beef, allowing to
one pound of the beef one pound and a quarter of potatoes.
TO
CURE HUNG BEEF.
Rub a
small quantity of salt on eight ribs of the thin part of the beef, and let
it lie three days; pound two ounces of saltpetre, and two ounces of brown
sugar, and rub it well into the beef; turn it every day, and if it become
slimy, strew over it a little common salt, but let it be very little; lay
it upon a sloping board, that the brine may run off. Let it lie a
fortnight, and hang it up to dry, but not too near the fire, nor in a warm
kitchen, as it would then soon grow rancid.
BEEF
OR MUTTON BAKED WITH POTATOES.
Boil some
potatoes; peel, and pound them in a mortar, with one or two small onions;
moisten them with milk and an egg beaten up; add a little salt and pepper.
Season slices of beef, or mutton chops, with salt and pepper, and more
onion, if the flavour is approved; rub the bottom of a pudding-dish with
butter, and put a layer of the mashed potatoes, which should be thick as a
batter, and then a layer of meat, and so on alternately till the dish is
filled, ending with potatoes. Bake it in an oven for an hour.
OLIVE
ROYALS.
Boil one
pound of potatoes, and when nearly cold, rub them perfectly smooth with
four ounces of flour and one ounce of butter, and knead it together till
it become a paste; roll it out about a quarter of an inch thick, cut it
into rounds, and lay upon one side any sort of cold roasted meat cut into
thin small bits, and seasoned with pepper and salt; put a very small bit
of butter over it, wet the edges, and close the paste in the form of a
half circle. Fry them in boiling fresh dripping of a light brown colour;
lay them before the fire, on the back of a sieve, to drain. Serve them
with or without gravy in the dish. For a change, mince the meat, and
season it as before directed. The potatoes should be very mealy.
BEEF
AND OTHER SAUSAGES.
Scald
three quarters of a pint of oyster in their own liquor; take them out and
chop them finely; mince one pound of beef and mutton, and three quarters
of a pound of beef suet; add the oysters, and season with salt, pepper,
mace, and two cloves pounded; beat up two eggs, and mix them well with the
other ingredients, and pack it closely into a jar. When to be used, roll
it into the form of small sausages; dip them into the yolk of an egg
beaten up; strew grated bread crumbs over them, or dust with flour, and
dry them in fresh dripping. Serve them upon fried bread, hot.
HAMBURG BEEF.
Put on in
cold water a brisket of beef; when it boils skim it well; take out the
beef, let it cool, and then rub it well with three handfuls of salt, and
two tea-spoonfuls of saltpetre; beat it well with a rolling-pin for twenty
or thirty minutes; put it into a pickling-tub, strew over it a small
handful of salt, lit it lie four days; then turn it, put the same quantity
of salt, and let if lie four days more, after which sew it into a piece of
old linen, and let it hang twelve days in smoke.
TO
BOIL OX CHEEK.
Wash very
clean half a head; let it lie in cold water all night; break the bone in
two, taking care not to break the flesh. Put it on in a pot of boiling
water, and let it boil from two to three hours; take out the bone. Serve
it with boiled carrots and turnips, or savoys. The liquor the head has
been boiled in may be strained and made into Scots barley broth, or Scots
kale.
TO
STEW OX CHEEK.
Clean the
head, as before directed, and parboil it; take out the bone; stew it in
part of the liquor in which it was boiled, thickened with a piece of
butter mixed with flour, and browned. Cut into dice, or into any fancy
shape, carrots and turnips, as much, when cut, as will fill a pint basin.
Mince two or three onions, add the vegetables, and season with salt, black
and Jamaica pepper. Cover the pan closely, and stew it two hours. A little
before serving, add a glass of port wine or ale.
DRESSED OX CHEEK.
Prepare
it as directed for stewing. Cut the met into square pieces; make a sauce
with a quart of good gravy, thickened with butter mixed with flour; season
with salt, black and Jamaica pepper, a little cayenne, and a
table-spoonful of vinegar. Put in the head, and simmer it till quite
tender. A few minutes before serving, add a little catsup or white wine.
Forcemeat balls may be added.
POTTED
OX CHEEK.
May be
made of the meat that is left from any one of these dishes. It is cut into
small bits, or minced and heated up with a little of the liquor in which
the cheek was boiled, seasoned with black and Jamaica pepper, salt,
nutmeg, and a little lemon juice or vinegar, then put into a mould, and
turned out when required for use. It is used for supper or luncheon, and
is eaten with mustard and vinegar.
Many
excellent and economical dishes are made of an ox cheek; and it is
particularly useful in large families.
TO
DRESS KIDNEYS AND SKIRTS.
Wash the
kidneys, cut them into slices; take the skin off the skirts, and cut them
into small pieces; dust them with flour, and fry them brown in butter.
Simmer them an hour in a pint of gravy, with an onion finely minced, some
salt and pepper. A little before serving, add a table-spoonful of mushroom
catsup. They may be broiled and eaten like a beef-steak.
TO
DRESS PALATES AND SWEETBREADS.
Boil the
palates till the black skin can be easily peeled off; parboil the sweet
breads with them; skin and cut the palates into pieces, and if the
sweetbreads are large, cut them in two the long way; dust them with flour,
and fry them of a light brown, in butter; then stew them in rather more
than a pint of the liquor in which they were boiled. Brown a piece of
butter with flour; add it, with a little cayenne, salt, pepper, grated
lemon-peel, and nutmeg, and a glass of white wine. A little before
serving, stir in a spoonful of vinegar, or the squeeze of a lemon.
BEEF
PALATES.
Parboil,
skin, and cut the palates into strips; fry an onion in butter, and add the
palates and a bunch of sweet herbs; moisten them with some well-seasoned
stock, and when sufficiently done, add a little mustard.
BLANQUETTE OF PALATES OF BEEF.
Boil, in
weak broth or water, six or eight nicely cleaned beef palates, and when
the black skin will easily peel off, they are done enough; then skin and
cut them into pieces the size of a shilling, and stew them in a sauce
tournee. Serve them in a casserole of rice, or a vol au vent.
TO
BROIL BEEF-STEAKS.
Cut the
steaks off a rump or the ribs of a fore-quarter; beat them well with a
rolling-pin. Have the gridiron perfectly clean and heated over a clear
quick fire; lay on the steaks, and with meat tongs keep turning them
constantly, till they are done enough; throw a little salt over them a
little before taking them off the fire. Serve them as hot as possible,
plain, or with a made grave and sliced onion, or rub a bit of butter upon
the steaks the moment of serving. The dish may be garnished with bits of
fat, which should be done apart from the steaks, that the dripping of the
grease may not smoke the meat.
Mutton
chops are broiled in the same manner.
OX-FEET OR COW-FEET.
Wash them
well; boil them in plenty of water, till the hoofs come off, and the hair
can be pulled off, and scraped clean; wash them well, and boil them in
fresh water till all the bones can be easily taken out. To pot them, cut
them into small pieces, add a little of the liquor, heat it, and season it
with some salt and vinegar; put it into a mould, and when it becomes cold,
turn it out. It is eaten with vinegar and mustard. They may be served
without being out small, either hot or cold; if hot, serve with thick
parsley and butter.
ANOTHER OX-FEET OR COW-FEET.
Cut them
into small bits; dip them into the yolk of an egg beaten up; roll them in
bread crumbs, seasoned with pepper, salt, and minced parsley; fry them in
butter. Cut into thin slices a good dish of onions, fry them in butter,
and serve them hot, with the fried heel laid upon them. The liquor may be
made into jelly, or used to enrich sauces and gravies.
OX-BLOOD PUDDINGS.
Let the
blood run into a deep pan; stir it all the time, and when it is nearly
cold, throw in a little salt; rub it through a hair sieve; mix a pint of
milk with two quarts of blood. Chop some suet, mix it with minced onion,
pepper, salt, and two or three handfuls of oatmeal; then add the blood and
milk. To clean the pudding skins, wash them thoroughly and let them lie a
night in salt water. When they are to be filled, tie one end, and turn the
inside out; half fill them, and tie them in rings, or in equal lengths.
When the water boils, throw in a little cold, to put it off the boil, and
put in the puddings. In five minutes, put them upon a dish, and prick them
with a large needle; return them into the pot, and boil them half an hour.
Hang them up in a dry cool place, to keep them. When they are to be used,
put them on in hot water for ten or fifteen minutes, and then broil them.
MEAL
PUDDINGS.
Sift a
pound of oatmeal, chop three quarters of a pound of suet, mince some
onions, and mix all together; season well with pepper and salt; half fill
the skins, and boil and dress them as directed in the receipt for ox-blood
puddings.
Some
people think a little sugar an improvement.
OX-LIVER PUDDINGS.
Boil the
liver and grate it; mix, in equal quantities, grated liver, grated bread,
and minced suet; season well with black and Jamaica pepper, a little
grated nutmeg, salt, and a glass of rum. Half fill the skins, and manage
them in the same way as the other puddings. Some persons use double the
quantity of suet.
APPLE
PUDDINGS IN SKINS.
Pare,
core, and mince a pound of apples; grate a pound of bread, or the same
quantity of pounded biscuit; mince half a pound of suet; mix all together
with half a pound of brown sugar, and a quarter of a pound of cleaned
currants; season with half a grated nutmeg, four cloves pounded, a little
grated lemon-peel, and four table-spoonfuls of white wine. Half fill the
skins; boil them for fifteen minutes taking care to prick them well. When
they are to be used, boil them for a few minutes, and brown them in a
Dutch oven.
CURRANT PUDDINGS IN SKINS.
Clean and
dry half a pound of currants; stone and mince a quarter of a pound of
raisins; of pounded beef suet, grated bread, and brown sugar, three
quarters of a pound each. Mix all these ingredients well, season with
grated nutmeg, lemon-peel, and two or three cloves pounded, and a little
wine. Half fill the skins, and do them the same as the apple puddings.
BEEF
HAM.
Rub a
little common salt over a piece of beef of about twenty pounds weight;
take out the bone, and in one or two days, rub well into the beef the
following ingredients, finely pounded and well mixed: - Two ounces of
sal-prunella, four ounces of brown sugar, six ounces of bay salt, one
ounce of white pepper, and of cloves and nutmeg a quarter of an ounce
each; then strew over it half a pound of common salt. Let it lie fifteen
days, turning it daily. It is then hung up; or when taken out of the
pickle, it may be boiled, and allowed to stand till cold in the water in
which it was boiled or it may be baked in a deep dish, covered with a
coarse paste. |
