BED-TICKS AND FEATHERS, To Clean. — After washing
the bed-tick in the usual manner, rinse it in cold water, to which some
permanganate of potass has been added. This will render it perfectly
sweet. Should any stains remain they may be taken out with chloride of
lime, afterwards rinsing the tick. When dry, wax the inside well before
putting in the feathers, otherwise they will work their way through, ll
the leathers are soiled also, they may be purified with lime water, or, bettei
still, with a weak solution of carbonate of soda, or water to which a little
chloride of lime has been added, afterwards rinsing them in clear water
and spreading them out in the sun to dry.
BEEF -ALA-MODE. — Take a dressed cow heel, wash it
thoroughly in water, and cut off all the flesh in neat pieces. Then take
an ox cheek and well wash it in cold water, rub it with salt, and dry it with
a clean cloth ; cut it into neat pieces and flour it. Weigh the flesh of both
the ox cheek and cow heel ; then put three ounces of dripping into a large
saucepan over the fire, and when melted put in the floured pieces of meat
and fry them till they are a nice brown, stirring occasionally. Slice very
thinly six onions and three carrots. Take a sprig or two of parsley, one of
marjoram and thyme, and a bay leaf. Tie the seasonings together, and
put them into the saucepan with the vegetables, and for each pound of
meat add a pint of water, to which has been added two tablespoonfuls of
flour✪ Beef a la Mode nicely mixed. Then put in the pieces of meat with sufficient pepper
and salt to taste. When it boils remove the pan to the side of the fire, and
let it stew gently for three hours.
BEEF (BOUILLI). — Roll and tie the thickest part of the brisket
of beef, put it into a stew-pot, cover with water, and add turnips, carrots,
celery, onions, and spice✪ Beef (Bouilli). Let it boil fast for an hour and a half, then
draw it back and let it stew gently for six hours, adding water from time
to time to supply the place of that which evaporates. Serve in a tureen.
The chuck and middle rib are also sometimes cooked in the same manner.
BEEF (BRISKET OF), Stewed. — Take any quantity of the
brisket, cover it with water, and stew till tender ; then take out the flat
bones, skim and strain the gravy ; boil up again with spice tied in a bag,
and add a glass of port wine✪ Beef (Brisket of), Stewed. Garnish the meat with vegetables, and pour
the gravy round the joint.
BEEF BROTH. — Select a piece of leg of beef, break the bone,
then put it into a stew-pan, cover with water, and let it boil, removing the
scum as it rises ; add a little parsley✪ Beef Broth, mace, and bread raspings, and when
the beef is boiled tender cut some toasted bread into fancy shapes, lay
them in the tureen, place the meat thereon, and pour the broth over it.
BEEF CAKE. — Chop the meat very fine, pepper and salt to taste,
then add a little parsley, nutmeg, and some finely-chopped lemon peel ;
mix well together with bread-crumbs✪ Beef Cake, and bake in the oven for about an
hour.
Page 14 · 6 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BED-TICKS AND FEATHERS, To Clean. — After washing the bed-tick in the usual manner, rinse it in cold water, to which some permanganate of potass has been added. This will render it perfectly sweet. Should any stains remain they may be taken out with chloride of lime, afterwards rinsing the tick. When dry, wax the inside well before putting in the feathers, otherwise they will work their way through, If the leathers are soiled also, they may be purified with lime water, or, better still, with a weak solution of carbonate of soda, or water to which a little chloride of lime has been added, afterwards rinsing them in clear water and spreading them out in the sun to dry.
BEEF -ALA-MODE. — Take a dressed cow heel, wash it thoroughly in water, and cut off all the flesh in neat pieces. Then take an ox cheek and well wash it in cold water, rub it with salt, and dry it with a clean cloth ; cut it into neat pieces and flour it. Weigh the flesh of both the ox cheek and cow heel ; then put three ounces of dripping into a large saucepan over the fire, and when melted put in the floured pieces of meat and fry them till they are a nice brown, stirring occasionally. Slice very thinly six onions and three carrots. Take a sprig or two of parsley, one of marjoram and thyme, and a bay leaf. Tie the seasonings together, and put them into the saucepan with the vegetables, and for each pound of meat add a pint of water, to which has been added two tablespoonfuls of flour nicely mixed. Then put in the pieces of meat with sufficient pepper and salt to taste. When it boils remove the pan to the side of the fire, and let it stew gently for three hours.
BEEF (BOUILLI). — Roll and tie the thickest part of the brisket of beef, put it into a stew-pot, cover with water, and add turnips, carrots, celery, onions, and spice. Let it boil fast for an hour and a half, then draw it back and let it stew gently for six hours, adding water from time to time to supply the place of that which evaporates. Serve in a tureen. The chuck and middle rib are also sometimes cooked in the same manner.
BEEF (BRISKET OF), Stewed. — Take any quantity of the brisket, cover it with water, and stew till tender ; then take out the flat bones, skim and strain the gravy ; boil up again with spice tied in a bag, and add a glass of port wine. Garnish the meat with vegetables, and pour the gravy round the joint.
BEEF BROTH. — Select a piece of leg of beef, break the bone, then put it into a stew-pan, cover with water, and let it boil, removing the scum as it rises ; add a little parsley, mace, and bread raspings, and when the beef is boiled tender cut some toasted bread into fancy shapes, lay them in the tureen, place the meat thereon, and pour the broth over it.
BEEF CAKE. — Chop the meat very fine, pepper and salt to taste, then add a little parsley, nutmeg, and some finely-chopped lemon peel ; mix well together with bread-crumbs, and bake in the oven for about an hour.
Records on this page
Beef a la ModeBeef (Bouilli)Beef (Brisket of), StewedBeef BrothBeef CakeBeef Cake