BEEF (MINCED). — Cold, underdone meat is generally employed
for this purpose. Shred the meat fine with a portion of the fat ; put it
into a small stew-pan with a little water, and season with pepper and salt.
Boil till the onion is soft, then add a cupful of good beef gravy and a large
spoonful of shalot vinegar✪ Beef (Minced) ; when nearly boiling again pour it on to a hot
dish, and garnish with sippets of toast.
BEEF OLIVES. — For these use the underdone parts of beef,
either roast or boiled. Cut the meat into slices about half an inch thick ;
chop up finely an eschalot, mix it with bread crumbs, sprinkle with pepper
and salt, and cover the slices with the mixture ; roll up the meat and secure
it with skewers ; put into a stew-pan, cover with gravy mixed with water✪ Beef Olives,
and stew gently till tender. Serve with beef gravy.
BEEF PALATES. — Simmer till they peel, then put them in a
rich gravy, stew very tender, and season with salt, cayenne pepper, and a
tablespoonful of mushroom ketchup✪ Beef Palates.
BEEF (POTTED). — Take some lean beef, rub it with a mixture
of half a pound of salt and one ounce each of sugar and saltpetre, and let
it stand for three or four days, then cut it in pieces and boil till tender.
When cold, beat it to a paste in a marble mortar, adding by degrees a
little melted fat, pepper, allspice, cloves, or such spices as may be approved
of✪ Beef (Potted). Press it into pots and pour upon the meat a layer, a quarter of an inch
thick, of clarified butter or pure mutton fat ; cover the pots with a bladder,
and keep in a cool place.
BEEF SAUSAGES. — Chop up finely four pounds of lean beef
and two pounds of beef suet ; mix them with one pound of bread crumbs ;
season with pepper and salt, and add powdered sage and sweet herbs to
taste✪ Beef Sausages ; then press into prepared skins.
BEEF (SPICED). — Take a saltspoonful of finely-pounded mace,
half a nutmeg ground to a powder, a teaspoonful of cloves, a saltspoonful
each of cayenne and black pepper, and a quarter of a pound of coarse
brown sugar ; mix them thoroughly, and, having procured about seven
pounds of the round or flank of beef, rub the above mixture into the meat
for three successive days, turning it each day ; afterwards add six ounces of
salt✪ Beef (Spiced) to the mixture and rub the beef well with it for a further period of eight
days ; rinse it in clear water, put it into a saucepan with a pint and a half
of good beef broth, keep it well skimmed till it boils, then add an onion,
a little parsley, and sweet herbs, and let the whole stew gently for four or
five hours.
BEEF TEA. — Take half a pound of gravy beef (the sticken), cut
it into small squares, lay it in a dish, and pour on to it a .pint of boiling
water ; stand it by the fire for three-quarters of an hour, then put it into a
saucepan, boil it up, strain, and add a little salt✪ Beef Tea.
BEEF, To Choose. — The best ox beef is of a deep coral red and has
an open grain, while the fat is smooth and oily and rather white and the
suet firm and white. Heifer beef has a closer grain, is not of such a deep
colour, and the fat is whiter. Cowr beef is likewise of a paler red, and the
older it is the coarser the flesh becomes and the harder to the touch.
Meat with yellow fat should be avoided, as it is a sign of inferior
quality.
Page 16 · 7 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
BEEF (MINCED). — Cold, underdone meat is generally employed for this purpose. Shred the meat fine with a portion of the fat ; put it into a small stew-pan with a little water, and season with pepper and salt. Boil till the meat is soft, then add a cupful of good beef gravy and a large spoonful of shalot vinegar ; when nearly boiling again pour it on to a hot dish, and garnish with sippets of toast.
BEEF OLIVES. — For these use the underdone parts of beef, either roast or boiled. Cut the meat into slices about half an inch thick ; chop up finely an eschalot, mix it with bread crumbs, sprinkle with pepper and salt, and cover the slices with the mixture ; roll up the meat and secure it with skewers ; put into a stew-pan, cover with gravy mixed with water, and stew gently till tender. Serve with beef gravy.
BEEF PALATES. — Simmer till they peel, then put them in a rich gravy, stew very tender, and season with salt, cayenne pepper, and a tablespoonful of mushroom ketchup.
BEEF (POTTED). — Take some lean beef, rub it with a mixture
of half a pound of salt and one ounce each of sugar and saltpetre, and let it stand for three or four days, then cut it in pieces and boil till tender. When cold, beat it to a paste in a marble mortar, adding by degrees a little melted fat, pepper, allspice, cloves, or such spices as may be approved of. Press it into pots and pour upon the meat a layer, a quarter of an inch thick, of clarified butter or pure mutton fat ; cover the pots with a bladder, and keep in a cool place.
BEEF SAUSAGES. — Chop up finely four pounds of lean beef and two pounds of beef suet ; mix them with one pound of bread crumbs ; season with pepper and salt, and add powdered sage and sweet herbs to taste ; then press into prepared skins.
BEEF (SPICED). — Take a saltspoonful of finely-pounded mace, half a nutmeg ground to a powder, a teaspoonful of cloves, a saltspoonful each of cayenne and black pepper, and a quarter of a pound of coarse brown sugar ; mix them thoroughly, and, having procured about seven pounds of the round or flank of beef, rub the above mixture into the meat for three successive days, turning it each day ; afterwards add six ounces of salt to the mixture and rub the beef well with it for a further period of eight days ; rinse it in clear water, put it into a saucepan with a pint and a half of good beef broth, keep it well skimmed till it boils, then add an onion, a little parsley, and sweet herbs, and let the whole stew gently for four or five hours.
BEEF TEA. — Take half a pound of gravy beef (the sticken), cut it into small squares, lay it in a dish, and pour on to it a .pint of boiling water ; stand it by the fire for three-quarters of an hour, then put it into a saucepan, boil it up, strain, and add a little salt.
BEEF, To Choose. — The best ox beef is of a deep coral red and has an open grain, while the fat is smooth and oily and rather white and the suet firm and white. Heifer beef has a closer grain, is not of such a deep colour, and the fat is whiter. Cowr beef is likewise of a paler red, and the older it is the coarser the flesh becomes and the harder to the touch. Meat with yellow fat should be avoided, as it is a sign of inferior quality.
Records on this page
Beef (Minced)Beef OlivesBeef PalatesBeef (Potted)Beef SausagesBeef (Spiced)Beef Tea