Myra's cookery book

Cut the brain in 4 pieces, and put it in the butter. 17... ... ... ... Add the fried onions and bacon. 18... Claret J bottle ... Add. jg... ••• ... Boil for 10 minutes, and serve very hot. 27. 0 0 1 \RED BEEP. Order. Ingredients. Quantities. I... Ribs of beef... ... 2... Saltpetre 2 OZ. 3” Sal-prunella 2 OZ. 4... Bay salt 2 OZ. 5... Sugar k lb. ... 6... White salt ... 2 lbs. ... 7... ... 8... ... g... Cloves i OZ. 10... Mace do. II... Allspice 12 corns 12... Grated nutmeg I 13... Pepper I spoon- ful 14... Chopped 2 large parsley spoonsful 15... Sweet herbs ... do. 16... ... 17... ... 18... ... ig... ... 20... Parsley Method. This is for a large joint. Have the joint boned. Pound all together in a mortar, and ► rub it into the beef well on both sides. Turn it every day and rub it well for 8 days. Take it out of the pickle, wash it and wipe it dry. Sprinkle all over the beef, and roll it up very tight. Put a coarse cloth round it, and tie it up tight with tape. Boil it in a large copper of water. If it be a large collar it will take 6 hours, but a small one will be done in 5 hours. Take it out and put it in a press till cold, or, if you have no press, put it between two boards with heavy weights upon it. Garnish the dish. O 82 MYRA'S COOKERY BOOOK. 28— FRIED BEEP. Order. Ingredients. Quantities. Method. I... Lard i lb. ... Melt in a frying-pan on a quick fire. 2... Sausages i lb. ... Put into the pan. 3--- Cold beef ijib. ... Cut into slices and put in the pan. 4... Stock 2 table 5-” Vinegar spoonsful 2 or 3 7 Pour over. drops 6... • •• ... Leave it on the fire | hour. 7... ... ... Dress the beef and sausages on a warm dish in a ring. 8... • •• ... Pour the sauce in the middle, and serve. 29.-BROILED BEEF. Order. Ingredients. Quantities. Method. I..- Remains of cold beef Cut into rather thick slices. 2... ... ... Rub some suet on the gridiron. 3 •• Salt and pepper Sprinkle on the slices. 4... Broil them on the gridiron. 5”* ... Turn them. 6... Parsley Garnish the dish, and serve. 30.— BEEP, cn mtrofon. Method. . Cut into eqiml slices. Order. Ingredients. Quantities. I... Remains of cold beef ij lb. .. 2... Butter 2 OZ. 3-" Onions 2 or 3 .. 4... ... 5... Flour I tea- spoonful Melt in ."i stewpan over a slow fire. Cut into dice and add. Let them fry brown. Sprinkle over, stirring with a wooden Sj oon. Beep. 83 BEEF, en miroton — {continued). Order. Ingredients. Quantities. 6... Stock A few table- spoonsful 7... Salt and pepper 8... Vinegar or white wine The same as stock 9... Chopped parsley 10... ... ... II... 31.- -BEEF Order. Ingredients. Quantities. Method. Add gradually, stirring with the spoon. Let it simmer uncovered. Warm the beef in the sauce and serve. 2 3 4 5 6 7 8 9 10 1 1 JL2 •3 14 16.., 17- Remains of cold beef Sausage meat Fat bacon ... Remains of cold fowl Chopped parsley Chopped chives Bread crumbs Milk or stock Beaten eggs... . Flour Butter I lb. ilb. i lb. d lb. Very little 4 oz. T pint Method. d lb. > Mince and mix together. Put the whole in a basin. Mix together, and then add to the mince. Mix all well together with a wooden spoon. Sprinkle over a paste board.