Take about 12 lbs.. of the silver side of the round of beef after it has been in salt about ten days. Just wash off the salt ; skewer it up in a nice round form, and bind it with tape. Put in a saucepan boiling water sufficient to cover✪ Boiled Round of Beef the meat. As it begins to boil, care- fully skim. Then simmer gently till done, about 3 hours after the water boils. Remove tape and skewers, which should bo replaced by a silver one; pour over a little of the liquor, and garnish with carrots. Carrots, turnips, parsnips, and sometimes suet dumplings accompany this dish, and these may all be boiled with the beef. The outside slices may be cut off before being sent to table and potted for breakfa.st. Bomb-Shell. (From ail old Soldier of 1820.) lb. Steak, cut in small pieces, and rolled in the following mixture: — \ teaspoonful Pepper, 1 teaspoonful Salt, 2 teaspoonfiils Flour. To make the Paste— 1 lb. Flour, 1 teaspoonful carbonate of Soda, 1 teaspooaful Cream of Tartar, 2 oz. Butter, a little Pepper and Salt. Mix with a little milk into a firm paste✪ Bomb-Shell, then cut in two pieces, 1 large and 1 small piece. Roll out large piece into a round scone : put the steak in centre, and gather up the paste. Put a little water 30 TRIED FAVOURITES COOKERY BOOK. insid0 ; roll o\it the small piece, and put it on top ; tie in a pudding cloth, and boil for 3 hours. This is very appetising and economical. Cold Beef and Tomato Pie. 4 small Tomatoes, i lb. cold Boiled Beef, 1 Egg, Parsley, i gill Stock, Pepper and Salt✪ Cold Beef and Tomato Pie. Cut tomatoes into slices, and beef into neat small pieces, remov- ing skin and gristle. Arrange in alternate layers, and pour over beaten egg, mixed with stock, like custard (not too full). Dish is lined round sides with pastry, edges being well covered, and strips of paste arranged diagonally over top. Then cover edge all round and mark neatly. Glaze with egg or milk, and bake f hour. Devilled Beef. Take a few slices from cold Boast Beef ; a tablespoonful of Mustard, a pinch of Salt, a little Worcestershire Sauce, and a teacupful of Water✪ Devilled Beef. Mix these to a cream ; spread over the beef ; broil before a clear fire ; a few drops of strong gravy iDoured round the base. Fillet of Beef. Cut some fillet of beef into rounds 1 in. thick and 2^ in. in diameter. Beat well. Sprinkle with pepper and salt✪ Fillet of Beef and fry, turn- ing constantly. When coolced, i^lace neatly cm a dish, brush with glaze and sprinkle thickly Avith fried parsley, and, if liked, horse radish. Fillet of Beef shoidd not be over-cooked, but served Avith centre of meat red and juicy. Fillet of Beef with Mushroom. Cut 1 lb. fillet in rounds 1 in. thick and 3 in. diameter. Cook in front of clear fire or on grid ; a piece of fat under and above each round fillet✪ Fillet of Beef with Mushroom keeps it juicy. When cooked, place them on rounds of tomato slightly fried, and on top of each fillet, one large fried mush- room, with a ball of green butter in the centre of each mushroom. Place on hot dish, in the centre of which is a pur^e of spinach. \ \ Fillet of Beef (a la creme). ✪ Fillet of Beef (a la creme)

AI-modernized reading of the original text

Take about 12 lbs.. of the silver side of the round of beef after it has been in salt about ten days. Just wash off the salt ; skewer it up in a nice round form, and bind it with tape. Put in a saucepan boiling water sufficient to cover the meat. As it begins to boil, carefully skim. Then simmer gently till done, about 3 hours after the water boils. Remove tape and skewers, which should be replaced by a silver one; pour over a little of the liquor, and garnish with carrots. Carrots, turnips, parsnips, and sometimes suet dumplings accompany this dish, and these may all be boiled with the beef. The outside slices may be cut off before being sent to table and potted for breakfast. Bomb-Shell. (From ail old Soldier of 1820.) lb. Steak, cut in small pieces, and rolled in the following mixture: — \ teaspoonful Pepper, 1 teaspoonful Salt, 2 teaspoonfiils Flour. To make the Paste— 1 lb. Flour, 1 teaspoonful carbonate of Soda, 1 teaspoonful Cream of Tartar, 2 oz. Butter, a little Pepper and Salt. Mix with a little milk into a firm paste, then cut in two pieces, 1 large and 1 small piece. Roll out large piece into a round scone : put the steak in centre, and gather up the paste. Put a little water inside; roll out the small piece,and put it on top ; tie in a pudding cloth, and boil for 3 hours. This is very appetising and economical. Cold Beef and Tomato Pie. 4 small Tomatoes, i lb. cold Boiled Beef, 1 Egg, Parsley, i gill Stock, Pepper and Salt. Cut tomatoes into slices, and beef into neat small pieces, removing skin and gristle. Arrange in alternate layers, and pour over beaten egg, mixed with stock, like custard (not too full). Dish is lined round sides with pastry, edges being well covered, and strips of paste arranged diagonally over top. Then cover edge all round and mark neatly. Glaze with egg or milk, and bake f hour. Devilled Beef. Take a few slices from cold Boast Beef ; a tablespoonful of Mustard, a pinch of Salt, a little Worcestershire Sauce, and a teacupful of Water. Mix these to a cream ; spread over the beef ; broil before a clear fire ; a few drops of strong gravy poured round the base. Fillet of Beef. Cut some fillet of beef into rounds 1 in. thick and 2^ in. in diameter. Beat well. Sprinkle with pepper and salt and fry, turning constantly. When cooked, place neatly on a dish, brush with glaze and sprinkle thickly with fried parsley, and, if liked, horse radish. Fillet of Beef should not be over-cooked, but served with centre of meat red and juicy. Fillet of Beef with Mushroom. Cut 1 lb. fillet in rounds 1 in. thick and 3 in. diameter. Cook in front of clear fire or on grid ; a piece of fat under and above each round fillet keeps it juicy. When cooked, place them on rounds of tomato slightly fried, and on top of each fillet, one large fried mushroom, with a ball of green butter in the centre of each mushroom. Place on hot dish, in the centre of which is a puree of spinach. \ \ Fillet of Beef (a la creme).

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Boiled Round of BeefBoiled Bound of BeefBomb-ShellCold Beef and Tomato PieDevilled BeefFillet of BeefFillet of Beef with MushroomFillet of Beef (a la creme)

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