Beef, Aitchbone of. To Carve.— In carving an aitchbone of beef it is necessary that it should be cut across the grain. In order to aitchbone of beef. do this the knife should follow the line from A to b in the above illustration. The meat should (50) BBS "he cut of a moderate thickness, and very evenly. Cut the lean and the fat in one slice, and if more fat is desired it should he taken horizon- tally from the side. Before proceeding to serve, a slice of about a quarter of an inch in thick- ness should be cut from the top, so that the juicy part of the meat may be obtained at once. Beef (a la Braise). — Hang a rump of beef for hve or six days ; remove the bone, and lard it freely with small pieces of ham or bacon, rolled in a seasoning comjDosed of an onion minced very fine, a little garlic, thyme, parsley, peppei-, and salt. After the ham or bacon has been rolled in the seasoning, add to what is left of the latter a pint of vinegar, a pint of port wine, and a tea-spoonful of salad-oil. yteep the beef in this mixture for one night. Before cooking, wrap it in paper, and roast it on a cradle spit, basting it well all the time it is before the fii-e. Serve with brovvoi gravy thickened, and garnish with horse-radish scraped, and boiled carrots. Some cooks also add a little lemon- juice, and slices of pickled cucumber. Probable cost of beef, lid. to Is. per pound. Beef (a I'Ecarlate). — Prepare a pickle ac- cording to the following instructions: — Take a small quantity of sweet herbs, crushed juniper- berries, basil, pepper✪ Beef (a la Braise), cloves, and saltpetre (the latter in proportion to the quantity of meat, say one ounce to every four or five pounds of beef), six ounces of salt, and two ounces of sugar. Pub this mixtiu'o into a jjiece of rump of beef, weighing five or six pounds, and put it into a salting-pan, where it should remain eight days, during which time it must be frequently turned. Soak the meat for two hours in cold water before using. Tie it up in a clean cloth, and pixt it into a stewpan, in which has been previously placed equal parts of Bui-gundy and water, with a few carrots, onions, parsley, and chives. Simmer for five or six houi-s. When cold, pour a little of the liquor it has been stev/ed in round the dish, and serve. Pro- bable cost for five pounds, 7s. 6d. Sufficient for seven or eight persons. Beef (a la Houssard). — Eemove all bones and gristle from a piece of beef, of about four pounds weight, beat it with a rolling- pin, and lard it with ham or bacon. Lay it, with a seasoning of chopped onion, pepper, and salt, into a stewpan with a tight-fitting cover, and put it into an oven, or by the side of the fire, and let it steam in its o-wti gravy. Take care that it does not burn, because, as there is no water it will be liable to do so unless care- fully attended to. With a strong heat it will be ready in two or thi-ee hours, and will be found excellent. To be served with the gravy from the meat. Cost of meat, 1 Od. per pound. Sufficient for six or seven persons.

AI-modernized reading of the original text

Beef, Aitchbone of. To Carve.— In carving an aitchbone of beef it is necessary that it should be cut across the grain. In order to aitchbone of beef. do this the knife should follow the line from A to b in the above illustration. The meat should (50) BBS he cut of a moderate thickness, and very evenly. Cut the lean and the fat in one slice, and if more fat is desired it should he taken horizontally from the side. Before proceeding to serve, a slice of about a quarter of an inch in thickness should be cut from the top, so that the juicy part of the meat may be obtained at once. Beef (a la Braise). — Hang a rump of beef for five or six days; remove the bone, and lard it freely with small pieces of ham or bacon, rolled in a seasoning composed of an onion minced very fine, a little garlic, thyme, parsley, pepper, and salt.. After the ham or bacon has been rolled in the seasoning, add to what is left of the latter a pint of vinegar, a pint of port wine, and a tea-spoonful of salad-oil. yteep the beef in this mixture for one night. Before cooking, wrap it in paper, and roast it on a cradle spit, basting it well all the time it is before the fii-e. Serve with brown gravy thickened, and garnish with horse-radish scraped, and boiled carrots. Some cooks also add a little lemon- juice, and slices of pickled cucumber. Probable cost of beef, lid. to Is. per pound. Beef (a l'Ecarlate). — Prepare a pickle according to the following instructions: — Take a small quantity of sweet herbs, crushed juniper berries, basil, pepper, cloves, and saltpetre (the latter in proportion to the quantity of meat, say one ounce to every four or five pounds of beef), six ounces of salt, and two ounces of sugar. Rub this mixture into a piece of rump of beef, weighing five or six pounds, and put it into a salting-pan, where it should remain eight days, during which time it must be frequently turned. Soak the meat for two hours in cold water before using. Tie it up in a clean cloth, and put it into a stewpan, in which has been previously placed equal parts of Burgundy and water, with a few carrots, onions, parsley, and chives. Simmer for five or six houi-s. When cold, pour a little of the liquor it has been stewed in round the dish, and serve. Probable cost for five pounds, 7s. 6d. Sufficient for seven or eight persons. Beef (a la Houssard). — Remove all bones and gristle from a piece of beef, of about four pounds weight, beat it with a rollingpin, and lard it with ham or bacon. Lay it, with a seasoning of chopped onion, pepper, and salt, into a stewpan with a tight-fitting cover, and put it into an oven, or by the side of the fire, and let it steam in its own gravy. Take care that it does not burn, because, as there is no water it will be liable to do so unless carefully attended to. With a strong heat it will be ready in two or three hours, and will be found excellent. To be served with the gravy from the meat. Cost of meat, 1 Od. per pound. Sufficient for six or seven persons.

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Beef (a la Braise)

Cassell's dictionary of cookery