Recipes for the million

BEEF (COLLARED). — Take the thin end of a flank of beef, hang it in a cool place for a day or so, till the skin appears moist, then rub in some coarse brown sugar ; let it stand for forty-eight hours, at the expiration of which period plunge it into brine made of half a pound of salt and one ounce of saltpetre ; rub the brine into the meat every day for a week. Remove the bones, gristle, and skin, and cover the meat with a »4 seasoning of sweet herbs, parsley, pepper, spice, and salt, a little sage may be added if approved of. Wrap it in a cloth and tie it securely with broad tape. Boil it gently for five or six hours ; remove it from the fire, and while still hot place a weight upon it (without removing the tapes) so as to keep it in shape. BEEF COLLOPS. — Cut thin slices of beef from any part that is tender, divide them into pieces about three inches long, beat them flat, flour them, and fry them quickly in butter for two or three minutes ; then lay them in a stew-pan and cover with brown gravy ; add half an eschalot minced fine, a bit of butter rolled in flour to thicken, and a little pepper and salt. Stew, without suffering it to boil, and serve very hot in a tureen with pickles. BEEF GRAVY, To Make. — Take a piece of the neck or cheek of beef, and having cut it into pieces an inch square, add some flour to it. Mix it well with the meat, put into a saucepan, cover with water, add an onion, a little allspice, pepper, and salt ; let it boil, then skim it, throw in some bread raspings, and stew till it becomes rich. Strain, and serve in a sauceboat. BEEF, HAMS, AND TONGUES, Pickle for.— Bay salt, two pounds and a half ; saltpetre, two ounces ; coarse brown sugar, one pound ; spring water, one gallon. This pickle may be used several times by each time adding to it a quart of water and two pounds of common salt, and boiling it for fifteen minutes, removing every particle of scum as it forms, so that it may be as clear as possible. BEEF HEART. — Wash it carefully; stuff it with sweet herbs, parsley, bread crumbs, and suet ; roast or bake it, and serve with a rich gravy and currant jelly sauce. BEEF KIDNEYS (FRIED).— Remove the fat and the skin from the kidney, cut it into moderately thin slices, and sprinkle them with salt, grated nutmeg, and cayenne pepper, and also with parsley and eschalot chopped very fine. Fry them over a brisk fire until brown on both sides, then gradually pour into the pan a cup of good gravy, and just as it boils throw in a spoonful of lemon juice with a piece of butter the size of a nut. Pour the whole into a dish garnished with toasted bread cut into dice or other fanciful shapes. BEEF KIDNEYS, (STEWED).— Cut a couple of kidneys into slices, and put them into a stew-pan w'ith two ounces of butter and four or five finely-sliced onions ; season with pepper and salt, and stew for one hour. Then add a little good gravy, and stew it five minutes longer, strain, thicken with butter and flour, and serve the kidneys on the dish with the gravy.