Myra's cookery book

Quantities. Method. I... Butter I oz. Rub over a shallow tart dish or tin scallop-shells. 2... Grated bread I teacup- Strew a layer in the dish. crumbs ful 3"- Butter I oz. Put some thin slices on the top of the crumbs. 4... Oysters Add to fill the dish. 5"' Bread crumbs Put a layer over the oysters. 6... Butter Put some thin slices over the crumbs. 7... Pepper Season the whole well. 8... Oyster liquid Add a little. g... ... Bake in a quick oven. 64.-OYSTERS, stewed. Order. Ingredients. Quantities. Method. I... Oysters 3 doz. ... Open, cut off the beards, and wash them in their own liquid. 2... • • • • • • ... ... Strain the liquor into a small stew- pan. 3--- Thin melted > pint ... Add to thicken it. butter 4... Pepper corns 20 Tie up in muslin, and add. 5... Blade of mace I Add if liked. 6... . Put the oysters to simmer in this sauce 3 or 4 minutes, but do not let them boil. 7... ••• ••• Serve with sippets of bread. BEEF. 65 SECTION III.— BEEF. 1.— PREPARATION FOR KEEPING BEEF. Order. Ingredients. Quantities. Method. I... Beef 2... Salt and pepper 3" Bunch parsley, of thyme, bayleaf and 4... Onions slices in 5--- Olive oil 6... 7... ... ... 3 or 4 Put in a pan. Sprinkle over. ► Put round and over the meat. Pour over till all i.s covered. Put the pan in a cool place. This will keep the meat several day?, and it will be just as good to roast or otherwise cook. 2.-SIRLOIN OF BEEF, roasted. Order. Ingredients. Quantities. Method. I... Sirloin of beef Hang the Joint evenly at about iS inches from a good fire. 2... Clarified dripping Put a little into the dripping-pan, and baste the joint well as soon as it is put down to roast. 3" ... ... Baste it again every J hour till about 20 minutes before it is done. 4... sciit !" Stir the fire and keep it clear. 5- Sprinkle a little over the meat. 6... Flour Dredge over it. 7... ... Turn it again till it is brown. 8... Take it from the fire, put it on a hot dish and pour some good gravy over it ; or mix the gravy left at the bottom of the dripping pan with a little hot water, and pour over it. F 66 MYRA'S COOKERY BOOK. SIRLOIN OF BEEF, roasted — {continued). Order. Ingredients. Quantities. Method. 9... Scraped horseradish Garnish the meat with little heaps of it. 10... Yorkshire pudding Serve with it on a separate dish. II... Horseradish sauce > Serve with it. 3.-ROLLED HI] 3S OF BEEF, roasted. Order. Ingredients. Quantities. Method. I... Ribs of beef ... ! Order the butcher to take out the bones; roll it into a round ; fasten it with skewers and a broad piece of tape. 2... ... • •• ... Place it 18 inches from a large fire till it is partly cooked. 3- ... ... Then move it gradually forward to- wards the fire. 4... Clarified dripping ... Put in the pan ; baste it the moment the drippingmelts, and ever}' J hour. 5- ... ... Twenty minutes before you remove it from the fire, dredge it witli flour, and baste with a little butter. 6... ... ... Remove the skewers and tape, and fasten it with a silver skewer instead. 7... ... < • . ... ... Serve, with good gravy over it. 8... Horseradish sauce ... ... Serve with the meat. 4.— ROLLED RIBS OF BEEF, braised. Order. Ingredients. Quantities. Method. I . Rolled beef ...