Chapter III: Preface (3)

_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda. _Mode._—This vegetable should always be eaten young, as when allowed to grow too long it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans to remove the strings; then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and as they are cut put them into cold water, with a small quantity of salt dissolved in it. Have ready a saucepan of boiling water, with salt and soda in the above proportion; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, pour them into a colander, and when drained, dish and serve with plain melted butter. When very young, beans are sometimes served whole: thus dressed, their colour and flavour are much better preserved, but the more general way of sending them to table is to cut them into thin strips. _Time._—Very young beans, 10 to 12 minutes; moderate size, 15 to 20 minutes, after the water boils. _Average cost_, in full season, 1_s._ 4_d._ per peck, but when forced very expensive. _Sufficient._—Allow ½ peck for 6 or 7 persons. _Seasonable_ from the middle of July to the end of September, but may be had forced from February to the beginning of June.

BEANS, French Mode of Cooking French.

_Ingredients._—A quart of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of ½ lemon. _Mode._—Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly. _Time._—About ¼ hour to boil the beans; 10 minutes to shake them over the fire. _Average cost_, in full season, about 1_s._ 4_d._ per peck. _Sufficient_ for 3 or 4 persons. _Seasonable_ from the middle of July to the end of September.

BEANS, to Boil Haricots Blancs, or White Haricot.

_Ingredients._—1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt. _Mode._—Put the beans into cold water, let them soak from 2 to 4 hours, according to their age; then put them into cold water salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces. _Time._—After the water boils, from 2 to 2½ hours. _Average cost_, 4_d._ per quart. _Sufficient_ for 4 or 5 persons. _Seasonable_ in winter, when other vegetables are scarce.

_Note._—Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.

BEANS, Haricots Blancs & Minced Onions.

_Ingredients._—1 quart of white haricot beans, 4 middling-sized onions, ¼ pint of good brown gravy, pepper and salt to taste, a little flour. _Mode._—Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and add the gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot. _Time._—From 2 to 2½ hours to boil the beans; 5 minutes to fry the onions. _Average cost_, 4_d._ per quart. _Sufficient_ for 4 or 5 persons. _Seasonable_ in winter.

BEANS, Haricots Blancs à la Maître d’Hôtel.

_Ingredients._—1 quart of white haricot beans, ¼ lb. of fresh butter, 1 tablespoonful of minced parsley, pepper and salt to taste, the juice of ½ lemon. _Mode._—Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the preceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very thoroughly done; drain them well; then add to them the butter, minced parsley, and a seasoning of pepper and salt. Keep moving the stewpan over the fire without using a spoon, as this would break the beans; and, when the various ingredients are well mixed with them, squeeze in the lemon-juice, and serve very hot. _Time._—From 2 to 2½ hours to boil the beans. _Average cost_, 4_d._ per quart. _Sufficient_ for 4 or 5 persons. _Seasonable_ in winter.

BÉCHAMEL, or French White Sauce.

_Ingredients._—1 small bunch of parsley, 2 cloves, ½ bay-leaf, 1 small bunch of savoury herbs, salt to taste; 3 or 4 mushrooms, when obtainable; 2 pints of white stock, 1 pint of milk or cream, 1 tablespoonful of arrowroot. _Mode._—Put the stock into a stewpan, with the parsley, cloves, bay-leaf, herbs, and mushrooms; add a seasoning of salt, but no pepper, as that would give the sauce a dusty appearance, and should be avoided. When it has boiled long enough to extract the flavour of the herbs, &c., strain it, and boil it up quickly again, until it is nearly half reduced. Now mix the arrowroot smoothly with the milk or cream, and let it simmer very gently for 5 minutes over a slow fire; pour to it the stock, and continue to simmer slowly for 10 minutes, if the sauce be thick. If, on the contrary, it be too thin, it must be stirred over a sharp fire till it thickens. Always make it thick, as it can easily be thinned with cream, milk, or white stock. This sauce is excellent for pouring over boiled fowls. _Time._—Altogether, 2 hours. _Average cost_, 3_s._ per quart, with cream at 1_s._ 6_d._ per pint.

BÉCHAMEL MAIGRE, or Without Meat.

_Ingredients._—2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, ½ pint of water, 1 pint of milk, salt, the juice of ½ lemon, 2 eggs. _Mode._—Put in a stewpan the milk and ½ pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the meantime, rub on a plate 1 oz. of flour and butter; put it to the liquor, and stir it well till it boils up; then place it by the side of the fire, and continue stirring until it is perfectly smooth. Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire, _but do not let it boil, or it will curdle_. _Time._—Altogether, ¾ hour. _Average cost_, 5_d._ per pint.

This is a good sauce to pour over boiled fowls when they are a bad colour.

BEEF, Aitchbone of, Boiled.

_Ingredients._—Beef, water. _Mode._—After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a saucepan, or boiling-pot, sufficient water to cover the meat; set it over the fire, and when it boils, plunge in the joint, and let it boil up quickly. Now draw the pot to the side of the fire, and let the process be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefully remove the scum from the surface of the water, and continue doing this for a few minutes after it first boils. Carrots and turnips are served with this dish, and sometimes suet dumplings, which may be boiled with the beef. Garnish with a few of the carrots and turnips, and serve the remainder in a vegetable-dish. _Time._—An aitchbone of 10 lbs., 2½ hours after the water boils; one of 20 lbs., 4 hours. _Average cost_, 6_d._ per lb. _Sufficient._—10 lbs. for 7 or 8 persons. _Seasonable_ all the year, but best from September to March.

_Note._—The liquor in which the meat has been boiled may be easily converted into a very excellent pea-soup. It will require very few vegetables, as it will be impregnated with the flavour of those boiled with the meat.

BEEF À LA MODE.

_Ingredients._—6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely pounded, making altogether 1 heaped teaspoonful; salt to taste, 1 bunch of savoury herbs, including parsley, all finely minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of celery, 1½ pint of water, 1 glass of port wine. _Mode._—Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and prepare the beef for stewing in the following manner:—Choose a fine piece of beef, cut the bacon into long slices, about an inch in thickness, dip them into vinegar, and then into a little of the above seasoning of spice, &c., mixed with the same quantity of minced herbs. With a sharp knife make holes deep enough to let in the bacon; then rub the beef over with the remainder of the seasoning and herbs, and bind it up in a nice shape with tape. Have ready a well-tinned stewpan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegar, and water. Let it simmer _very gently_ for 5 hours, or rather longer, should the meat not be extremely tender, and turn it once or twice. When ready to serve, take out the beef, remove the tape, and put it on a hot dish. Skim off every particle of fat from the gravy, add the port wine, just let it boil, pour it over the beef, and it is ready to serve. Great care must be taken that this does not boil fast, or the meat will be tough and tasteless; it should only just bubble. When convenient, all kinds of stews, &c. should be cooked on a hot plate, as the process is so much more gradual than on an open fire. _Time._—5 hours, or rather more. _Average cost_, 7_d._ per lb. _Sufficient_ for 7 or 8 persons. _Seasonable_ all the year, but more suitable for a winter dish.

BEEF À LA MODE (Economical).

_Ingredients._—About 3 lbs. of clod or sticking of beef, 2 oz. of clarified dripping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ½ teaspoonful of whole black pepper, salt to taste. _Mode._—Cut the beef into small pieces, and roll them in flour; put the dripping into a stewpan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add _by degrees_ boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stewpan closely, and set it by the side of the fire to stew very _gently_, till the meat becomes quite tender, which will be in about 3 hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table. _Time._—3 hours. _Average cost_, 1_s._ 3_d._ _Sufficient_ for 6 persons. _Seasonable_ at any time.

BEEF, Baked.

[COLD MEAT COOKERY. 1.] _Ingredients._—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or 2 small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, quite ½ pint of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes. _Mode._—Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for ½ hour, or rather longer. _Time._—Rather more than ½ hour. _Average cost_, exclusive of the meat, 6_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

_Note._—It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy; that is to say, when there is no gravy at hand. Be particular to cut the onions in very _thin_ slices.

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[COLD MEAT COOKERY. 2.] _Ingredients._—Slices of cold roast beef, salt and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury herbs, 12 tablespoonfuls of gravy or sauce of any kind, mashed potatoes. _Mode._—Butter the sides of a deep dish, and spread mashed potatoes over the bottom of it; on this place layers of beef in thin slices (this may be minced, if there is not sufficient beef to cut into slices), well seasoned with pepper and salt, and a very little onion and herbs, which should be previously fried of a nice brown; then put another layer of mashed potatoes, and beef, and other ingredients, as before; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for ½ hour. This may be served in the dish, or turned out. _Time._—½ hour. _Average cost_, exclusive of the cold beef, 6_d._ _Sufficient._—A large pie-dish full for 5 or 6 persons. _Seasonable_ at any time.

BEEF-BONES, Broiled.

[COLD MEAT COOKERY.] _Ingredients._—The bones of ribs or sirloin; salt, pepper and cayenne. _Mode._—Separate the bones, taking care that the meat on them is not too thick in any part; sprinkle them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done; but do not allow them to blacken.

BEEF, Brisket of, à la Flamande.

_Ingredients._—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. _Mode._—Choose that portion of the brisket which contains the gristle, trim it, and put it into a stewpan with the slices of bacon, which should be placed under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water; shut the stewpan-lid as closely as possible, and simmer very gently for 4 hours. Strain the liquor, reserve a portion of it for sauce, and the remainder boil quickly over a sharp fire until reduced to a glaze, with which glaze the meat. Garnish the dish with scooped carrots and turnips, and, when liked, a little cabbage; all of which must be cooked separately. Thicken and flavour the liquor that was saved for sauce, pour it round the meat, and serve. The beef may also be garnished with glazed onions, artichoke-bottoms, &c. _Time._—4 hours. _Average cost_, 7_d._ per lb. _Sufficient_ for 6 or 8 persons. _Seasonable_ at any time.

BEEF, Brisket of, Stewed.

_Ingredients._—7 lbs. of the brisket of beef, vinegar and salt, 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 tablespoonfuls of ketchup; stock, or water. _Mode._—About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of it over the meat, and the remainder send in a tureen. _Time._—Rather more than 3 hours. _Average cost_, 7_d._ per lb. _Sufficient_ for 7 or 8 persons. _Seasonable_ at any time.

_Note._—The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen.

BEEF, Broiled, and Mushroom Sauce.

[COLD MEAT COOKERY.] _Ingredients._—2 or 3 dozen small button mushrooms, 1 oz. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef. _Mode._—Wipe the mushrooms free from grit with a piece of flannel, and salt; put them in a stewpan with the butter, seasoning, and ketchup; stir over the fire until the mushrooms are quite done, when pour it in the middle of mashed potatoes, browned. Then place round the potatoes slices of cold roast beef, nicely broiled over a clear fire. In making the mushroom sauce the ketchup may be dispensed with, if there is sufficient gravy. _Time._—¼ hour. _Average cost_, exclusive of the meat, 8_d._ _Seasonable_ from August to October.

BEEF, Broiled, and Oyster Sauce.

[COLD MEAT COOKERY.] _Ingredients._—2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of butter, ½ teaspoonful of flour, cayenne and salt to taste, mashed potatoes, a few slices of cold roast beef. _Mode._—Put the oysters in a stewpan, with their liquor strained; add the cloves, mace, butter, flour, and seasoning, and let them simmer gently for 5 minutes. Have ready in the centre of a dish round walls of mashed potatoes, browned; into the middle pour the oyster sauce quite hot, and round the potatoes place, in layers, slices of the beef, which should be previously broiled over a nice clear fire. _Time._—5 minutes. _Average cost_, 1_s._ 6_d._, exclusive of the cold meat. _Sufficient_ for 4 or 5 persons. _Seasonable_ from September to April.

BEEF BUBBLE-AND-SQUEAK.

[COLD MEAT COOKERY.] _Ingredients._—A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste. _Mode._—Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed till quite hot in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done it is ready to serve. _Time._—Altogether, ½ hour. _Average cost_, exclusive of the cold beef, 3_d._ _Seasonable_ at any time.

BEEF CAKE.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef; to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs. _Mode._—Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about ½ inch thick, fry them in hot dripping, drain them, and serve in a dish with good gravy poured round. _Time._—10 minutes. _Average cost_, exclusive of the cold meat, 6_d._ _Seasonable_ at any time.

BEEF, Collared.

_Ingredients._—7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, ½ teaspoonful of pounded allspice; salt and pepper to taste. _Mode._—Choose fine tender beef, but not too fat; lay it in a dish, rub in the sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning in the above proportion, taking care that the former are finely minced, and the latter well pounded. Roll the meat up in a cloth as tightly as possible; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table. _Time._—6 hours. _Average cost_, for this quantity, 4_s._ _Seasonable_ at any time.

_Note._—During the time the beef is in pickle it should be kept cool, and regularly rubbed and turned every day.

BEEF COLLOPS.

_Ingredients._—2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers. _Mode._—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish. _Time._—10 minutes. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BEEF CARVING.

=Beef, Aitchbone of.=—A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife the direction of the line from 1 to 2, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve.

=Beef, Brisket of.=—There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted. The only point to be observed is, that the joint should be cut evenly and firmly quite across the bones, so that on its reappearance at table it should not have a jagged and untidy look.

=Beef, Ribs of.=—This dish resembles the sirloin, except that it has no fillet or undercut. As explained in the recipes, the end piece is often cut off, salted and boiled. The mode of carving is similar to that of the sirloin, viz., in the direction of the dotted line from 1 to 2. This joint will be the more easily cut if the plan be pursued which is suggested in carving the sirloin; namely, the inserting of the knife immediately between the bone and the meat, before commencing to cut it into slices. All joints of roast beef should be cut in even and thin slices. Horseradish, finely scraped, may be served as a garnish; but horseradish sauce is preferable for eating with the beef.

=Beef, a Round of.=—A round of beef is more easily carved than any other joint of beef, but, to manage it properly, a thin-bladed and very sharp knife is necessary. Off the outside of the joint, at its top, a thick slice should first be cut, so as to leave the surface smooth: then thin and even slices should be cleverly carved in the direction of the line 1 to 2; and with each slice of the lean a delicate morsel of the fat should be served.

=Beef, Sirloin of.=—This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the undercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercut is best eaten when hot; consequently, the carver himself may raise the joint, and cut some slices from the under side, in the direction of from 1 to 2, as the fillet is very much preferred by some eaters. The upper part of the sirloin should be cut in the direction of the line from 5 to 6, and care should be taken to carve it evenly and in thin slices. It will be found a great assistance, in carving this joint well, if the knife be first inserted just above the bone at the bottom, and run sharply along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint; the slices will then come away more readily. Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4; but this is a wasteful plan, and one not to be recommended. With the sirloin, very finely-scraped horseradish is usually served, and a little given, when liked, to each guest. Horseradish sauce is preferable, however, for serving on the plate, although the scraped horseradish may still be used as a garnish.

=Beef Tongue.=—Passing the knife down in the direction of from 1 to 2, a not too thin slice should be helped; and the carving of a tongue may be continued in this way until the best portions of the upper side are served. The fat which lies about the root can be served by turning the tongue, and cutting in the direction of from 3 to 4.

BEEF, Curried.

[COLD MEAT COOKERY.] _Ingredients._—A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessertspoonful of curry powder. _Mode._—Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and fry them of a light-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries. _Time._—10 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ in winter.

BEEF, Roast Fillet of (Larded).

_Ingredients._—About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce (_see_ SAUCE). _Mode._—Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1¼ hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed. _Time._—1¼ hour. _Average cost_, exclusive of the sauce, 4_s._ _Sufficient_ for 6 or 8 persons. _Seasonable_ at any time.

BEEF, Fricandeau of.

_Ingredients._—About 3 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, 6 whole allspice, 1 pint of stock (_see_ STOCK), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon. _Mode._—Cut some bacon into thin strips, and sprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into a stewpan with the stock or water, sherry, herbs, shalots, 2 cloves, and more pepper and salt. Stew the meat gently until tender, when take it out, cover it closely, skim off all the fat from the gravy, and strain it. Set it on the fire, and boil, till it becomes a glaze. Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows:—Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it. Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain. Chop it, and stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for an hour, and rub it through a sieve. If too acid, add sugar; a little cabbage-lettuce boiled with the sorrel will be found an improvement. _Time._—2 hours to gently stew the meat. _Average cost_, for this quantity, 4_s._ _Sufficient_ for 6 persons. _Seasonable_ at any time.

BEEF, Fried Salt.

[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold salt beef, pepper to taste, ½ lb. of butter, mashed potatoes. _Mode._—Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good. _Time._—About 5 minutes. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.

BEEF FRITTERS.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef, pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of butter, the whites of 2 eggs. _Mode._—Mix very smoothly, and, by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement. _Time._—From 7 to 10 minutes. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ at any time.

BEEF, Hashed.

[COLD MEAT COOKERY. 1.] _Ingredients._—Gravy saved from the meat, 1 teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good mushroom ketchup, ½ glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef. _Mode._—Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the meat the day it was roasted; simmer these gently for 10 minutes, then take the stewpan off the fire; let the gravy cool and skim off the fat. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread. _Time._—20 minutes. Average cost, exclusive of the cold meat, 4_d._ _Seasonable_ at any time.

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[COLD MEAT COOKERY. 2.] _Ingredients._—The remains of ribs or sirloin of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, ½ blade of pounded mace, thickening of flour, rather more than 1 pint of water. _Mode._—Take off all the meat from the bones of ribs or sirloin of beef; remove the outside brown and gristle; place the meat on one side, and well stew the bones and pieces, with the above ingredients, for about 2 hours, till it becomes a strong gravy, and is reduced to rather more than ½ pint; strain this, thicken with a teaspoonful of flour, and let the gravy cool; skim off all the fat; lay in the meat, let it get hot through, but do not allow it to boil; and garnish with sippets of toasted bread. The gravy should be flavoured as in the preceding recipe. _Time._—Rather more than 2 hours. _Average cost_, exclusive of the cold meat, 6_d._ _Seasonable_ at any time.

_Note._—Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted. _Be careful that hashed meat does not boil, or it will become tough._

BEEF, Hunter’s.

_Ingredients._—For a round of beef weighing 25 lbs. allow 3 oz. of saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½ oz. of allspice, 1 lb. of salt, ½ lb. bay-salt. _Mode._—Hang the beef for 2 or 3 days, and remove the bone. Pound spices, salt, &c. in the above proportion, and let them be reduced to the finest powder. Put the beef into a pan, rub all the ingredients well into it, and turn and rub it every day for rather more than a fortnight. When it has been sufficiently long in pickle, wash the meat, bind it up securely with tape, and put it into a pan with ½ pint of water at the bottom; mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water; bake for 6 hours, and when cold remove the paste. Save the gravy that flows from it, as it adds greatly to the flavour of hashes, stews, &c. The beef may be glazed and garnished with meat jelly. _Time._—6 hours. _Seasonable_ all the year.

_Note._—In salting or pickling beef or pork for family consumption, it not being generally required to be kept for a great length of time, a less quantity of salt and a larger quantity of other matters more adapted to retain mellowness in meat, may be employed, which could not be adopted by the curer of the immense quantities of meat required to be preserved for victualling the shipping of this maritime country. Sugar, which is well known to possess the preserving principle in a very great degree, without the pungency and astringency of salt, may be, and is, very generally used in the preserving of meat for family consumption. Although it acts without corrugating or contracting the fibres of meat, as is the case in the action of salt, and, therefore, does not impair its mellowness, yet its use in sufficient quantities for preservative effect, without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many persons. It may be used, however, together with salt, with the greatest advantage in imparting mildness and mellowness to cured meat, in a proportion of about one part by weight to four of the mixture; and, perhaps, now that sugar is so much lower in price than it was in former years, one of the obstructions to its more frequent use is removed.

BEEF KIDNEY, to Dress.

_Ingredients._—1 kidney, clarified butter, pepper and salt to taste, a small quantity of highly-seasoned gravy, 1 tablespoonful of lemon-juice, ¼ teaspoonful of powdered sugar. _Mode._—Cut the kidneys into neat slices, put them into warm water to soak for two hours, and change the water 2 or 3 times; then lay them on a clean cloth to dry the water from them, place them in a frying-pan with some clarified butter, and fry them of a nice brown; season each side with pepper and salt, put them round the dish, with the gravy in the middle. Before pouring the gravy in the dish, add the lemon-juice and sugar. _Time._—From 5 to 10 minutes. _Average cost_, 9_d._ each. _Seasonable_ at any time.

BEEF KIDNEY, to Dress.

_Ingredients._—1 kidney, 1 dessertspoonful of minced parsley, 1 teaspoonful of minced shalot, salt and pepper to taste; ¼ pint of gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry. _Mode._—Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidney would harden; serve very hot, and garnish with croûtons. Where the flavour of the shalot is disliked it may be omitted, and a small quantity of savoury herbs substituted for it. _Time._—From 5 to 10 minutes, according to the thickness of the slices. _Average cost_, 9_d._ each. _Sufficient_ for 3 persons. _Seasonable_ at any time.

BEEF KIDNEY, to Dress (a more simple method).

Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, ¼ pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.

BEEF MARROW-BONES, Boiled.

_Ingredients._—Bones, a small piece of common paste, a floured cloth. _Mode._—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place them upright in a saucepan of boiling water, taking care there is sufficient to cover the bones. Boil the bones for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast, and add a seasoning of pepper; when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. _Time._—2 hours. _Seasonable_ at any time.

_Note._—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.

BEEF, Minced.

[COLD MEAT COOKERY.] _Ingredients._—1 oz. of butter, 1 small onion, 12 tablespoonfuls of gravy left from the meat, 1 tablespoonful of strong ale, 1 teaspoonful of flour, salt and pepper to taste, a few slices of lean roast beef. _Mode._—Put into a stewpan the butter with an onion chopped fine; add the gravy, ale, and a teaspoonful of flour to thicken; season with pepper and salt, and stir these ingredients over the fire until the onion is a rich brown. Cut (but do not chop) the meat _very fine_, add it to the gravy, stir till quite hot, and serve. Garnish with sippets of toasted bread. Be careful in not allowing the gravy to boil after the meat is added, as it would render it hard and tough. _Time._—About ½ hour. _Average cost_, exclusive of the meat, 3_d._ _Seasonable_ at any time.

BEEF, Minced Collops of (an Entrée).

_Ingredients._—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs. _Mode._—Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot. _Time._—10 minutes. _Average cost_, 1_s._ per lb. _Sufficient_ for 2 or 3 persons. _Seasonable_ at any time.

BEEF, Miroton of.

[COLD MEAT COOKERY.] _Ingredients._—A few slices of cold roast beef, 3 oz. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy. _Mode._—Slice the onions and put them into the frying-pan with the cold beef and butter; place it over the fire, and keep turning and stirring the ingredients to prevent them burning. When a pale brown, add the gravy and seasoning; let it simmer for a few minutes, and serve very hot. The dish is excellent and economical. _Time._—5 minutes. _Average cost_, exclusive of the meat, 6_d._ _Seasonable_ at any time.

BEEF OLIVES.

_Ingredients._—2 lbs. of rump-steak, 1 egg, 1 tablespoonful of minced savoury herbs, pepper and salt to taste, 1 pint of stock, 2 or 3 slices of bacon, 2 tablespoonfuls of any kind of store sauce, a slight thickening of butter and flour. Mode.—Have the steaks cut rather thin, beat them to make them level, cut them into 6 or 7 pieces, brush over with egg, and sprinkle with herbs, which should be very finely minced; season with pepper and salt, roll up the pieces tightly, and fasten with a small skewer. Put the stock in a stewpan that will exactly hold the ingredients, for, by being pressed together, they will keep their shape better; lay in the rolls of meat, cover them with the bacon, cut in thin slices, and over that put a piece of paper. Stew them very _gently_ for full 2 hours; for the slower they are done the better. Take them out, remove the skewers, thicken the gravy with butter and flour, and flavour with any store sauce that may be preferred. Give one boil, pour over the meat, and serve. _Time._—2 hours. _Average cost_, 1_s._ per pound. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BEEF OLIVES (Economical).

[COLD MEAT COOKERY.] _Ingredients._—The remains of underdone cold roast beef, bread-crumbs, 1 shalot finely minced, pepper and salt to taste, gravy made from the beef bones, thickening of butter and flour, 1 tablespoonful of mushroom ketchup. _Mode._—Cut some slices of underdone roast beef about half an inch thick; sprinkle over them some bread-crumbs, minced shalot, and a little of the fat and seasoning; roll them, and fasten with a small skewer. Have ready some gravy made from the beef bones; put in the pieces of meat, and stew them till tender, which will be in about 1¼ hour, or rather longer. Arrange the meat in a dish, thicken and flavour the gravy, and pour it over the meat, when it is ready to serve. _Time._—1½ hour. _Average cost_, exclusive of the beef, 2_d._ _Seasonable_ at any time.

BEEF PALATES, to Dress (an Entrée).

_Ingredients._—4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. _Mode._—Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for ½ hour; add ketchup and onion-liquor, give one boil, and serve. _Time._—From 3 to 5 hours to boil the palates. _Sufficient_ for 4 persons. _Seasonable_ at any time.

_Note._—Palates may be dressed in various ways with good onion sauce, tomato sauce, &c., &c., and may also be served in a _vol-au-vent_; but the above will be found a more simple method of dressing them.

BEEF PICKLE. (This may also be used for any kind of Meat, Tongues, or Hams.)

_Ingredients._—6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetre, 3 gallons of spring water. _Mode._—Boil all the ingredients gently together, so long as any scum or impurity arises, which carefully remove; when quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients. _Time._—A ham should be kept in pickle for a fortnight; a piece of beef weighing 14 lbs., 12 or 15 days; a tongue, 10 days or a fortnight.

_Note._—For salting and pickling meat, it is a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime; then rub in the remainder of the salt and other ingredients, and proceed as above. This rule may be applied to all recipes for salting and pickling meat.

BEEF, Potted.

[COLD MEAT COOKERY. 1.] _Ingredients._—2 lbs. of lean beef, 1 tablespoonful of water, ¼ lb. of butter, a seasoning to taste of salt, cayenne, pounded mace, and black pepper. _Mode._—Procure a nice piece of lean beef, as free as possible from gristle, skin, &c., and put it into a jar (if at hand, one with a lid) with 1 tablespoonful of water. Cover it _closely_, and put the jar into a saucepan of boiling water, letting the water come within 2 inches of the top of the jar. Boil gently for 3½ hours, then take the beef, chop it very small with a chopping-knife, and pound it thoroughly in a mortar. Mix with it by degrees all, or a portion, of the gravy that will have run from it, and a little clarified butter; add the seasoning, put it in small pots for use, and cover with a little butter just warmed and poured over. If much gravy is added to it, it will keep but a short time; on the contrary, if a large proportion of butter is used, it may be preserved for some time. _Time._—3½ hours. _Average cost_, for this quantity, 1_s._ 10_d._ _Seasonable_ at any time.

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[COLD MEAT COOKERY. 2.] _Ingredients._—The remains of cold roast or boiled beef, ¼ lb. of butter, cayenne to taste, 2 blades of pounded mace. _Mode._—The outside slices of boiled beef may, with a little trouble, be converted into a very nice addition to the breakfast-table. Cut up the meat into small pieces and pound it well, with a little butter, in a mortar; add a seasoning of cayenne and mace, and be very particular that the latter spice is reduced to the finest powder. When all the ingredients are thoroughly mixed, put them into glass or earthen potting-pots, and pour on the top a coating of clarified butter. _Seasonable_ at any time.

_Note._—If cold _roast_ beef is used, remove all pieces of gristle and dry outside pieces, as these do not pound well.

BEEF RAGOÛT.

[COLD MEAT COOKERY.] _Ingredients._—About 2 lbs. of cold roast beef, 6 onions, pepper, salt, and mixed spices to taste; ½ pint of boiling water, 3 tablespoonfuls of gravy. _Mode._—Cut the beef into rather large pieces, and put them into a stewpan with the onions, which must be sliced. Season well with pepper, salt, and mixed spices, and pour over about ½ pint of boiling water, and gravy in the above proportion (gravy saved from the meat answers the purpose); let the whole stew very gently for about 2 hours, and serve with pickled walnuts, gherkins, or capers, just warmed in the gravy. _Time._—2 hours. _Average cost_, exclusive of the meat, 4_d._ _Seasonable_ at any time.

BEEF, Rib-bones of (a pretty Dish).

[COLD MEAT COOKERY.] _Ingredients._—Ribs of beef bones, 1 onion chopped fine, a few slices of carrot and turnip, ¼ pint of gravy. _Mode._—The bones for this dish should have left on them a slight covering of meat; saw them into pieces 3 inches long; season them with pepper and salt, and put them into a stewpan with the remaining ingredients. Stew gently, until the vegetables are tender, and serve on a flat dish within walls of mashed potatoes, _Time._—¾ hour. _Average cost_, exclusive of the bones, 2_d._ _Seasonable_ at any time.

BEEF, Roast Ribs of.

_Ingredients._—Beef, a little salt. _Mode._—The fore-rib is considered the primest roasting piece, but the middle-rib is considered the most economical. Let the meat be well hung (should the weather permit), having previously cut off the ends of the bones, which should be salted for a few days, and then boiled. Put the meat down to a nice clear fire, with some clean dripping in the pan, dredge the joint with a little flour, and keep continually basting it all the time it is cooking. Sprinkle some fine salt over it (this must never be done until the joint is dished, as it draws the juices from the meat); pour the dripping from the pan, put in a little boiling water, and _strain_ the gravy over the meat. Garnish with tufts of scraped horseradish, and send horseradish sauce to table with it. A Yorkshire pudding (_see_ PUDDINGS) sometimes accompanies this dish, and, if lightly made and well cooked, will be found a very agreeable addition. _Time._—10 lbs. of beef, 2½ hours; 14 to 16 lbs., from 3½ to 4 hours. _Average cost_, 9_d._ per lb. _Sufficient._—A joint of 10 lbs. sufficient for 8 or 9 persons. _Seasonable_ at any time.

BEEF, Roast Ribs of, Boned and Rolled (a very convenient Joint for a small Family).

_Ingredients._—1 or 2 ribs of beef. _Mode._—Choose a fine rib of beef, and have it cut according to the weight you require, either wide or narrow. Bone and roll the meat round, secure it with wooden skewers, and, if necessary, bind it round with a piece of tape. Spit the beef firmly, or, if a bottle-jack is used, put the joint on the hook, and place it _near_ a nice clear fire. Let it remain so till the outside of the meat is set, when draw it to a distance, and keep continually basting until the meat is done, which can be ascertained by the steam from it drawing towards the fire. As this joint is solid, rather more than ¼ hour must be allowed for each lb. Remove the skewers, put in a plated or silver one, and send the joint to table with gravy in the dish, and garnish with tufts of horseradish. Horseradish sauce is a great improvement to roast beef. _Time._—For 10 lbs. of the rolled ribs, 3 hours (as the joint is very solid, we have allowed an extra ½ hour); for 6 lbs., 1½ hour. _Average cost_, 9_d._ per lb. _Sufficient._—A joint of 10 lbs. for 6 or 8 persons. _Seasonable_ all the year.

_Note._—When the weight exceeds 10 lbs., we would not advise the above method of boning or rolling; only in the case of 1 or 2 ribs, when the joint cannot stand upright in the dish, and would look awkwardly. The bones should be put on with a few vegetables and herbs, and made into stock.

BEEF RISSOLES.

[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast beef; to each pound of meat allow ¾ lb. of bread-crumbs, salt and pepper to taste, a few chopped savoury herbs, ½ a teaspoonful of minced lemon-peel, 1 or 2 eggs, according to the quantity of meat. _Mode._—Mince the beef very fine, which should be rather lean, and mix with this bread-crumbs, herbs, seasoning, and lemon-peel, in the above proportion, to each pound of meat. Make all into a thick paste with 1 or 2 eggs; divide into balls or cones, and fry a rich brown. Garnish the dish with fried parsley, and send to table some good brown gravy in a tureen. Instead of garnishing with fried parsley, gravy may be poured in the dish round the rissoles; in this case, it will not be necessary to send any in a tureen. _Time._—From 5 to 10 minutes, according to size. _Average cost_, exclusive of the meat, 5_d._ _Seasonable_ at any time.

BEEF, Rolled, to eat like Hare.

_Ingredients._—About 5 lbs. of the inside of the sirloin, 2 glasses of port wine, 2 glasses of vinegar, a small quantity of forcemeat, 1 teaspoonful of pounded allspice. _Mode._—Take the inside of a large sirloin, soak it in 1 glass of port wine and 1 glass of vinegar, mixed, and let it remain for 2 days. Make a forcemeat (_see_ FORCEMEAT), lay it on the meat, and bind it up securely. Roast it before a nice clear fire, and baste it with 1 glass each of port wine and vinegar, with which mix a teaspoonful of pounded allspice. Serve, with a good gravy in the dish, and send red-currant jelly to table with it. _Time._—A piece of 5 lbs., about 1½ hour before a brisk fire. _Average cost_, for this quantity, 5_s._ 4_d._ _Sufficient_ for 4 persons. _Seasonable_ at any time.

BEEF ROLLS.