Cassell's dictionary of cookery

flour and vinegar, and send it to pass the night in a very slow baker's oven. Let the beef cheese cool and stiffen in the cellar for twenty -four hours before opening or cutting it up. This makes a useful, nutritious, and economical dish te help out a cold dinner, where there are many children or guests to serve in a hurry, and where bones are inconvenient, as in travelling, and on many occasions of an active and busy life. Probable cost, Is. per pound. Beef, Cold, Scalloped. — Fill some scallop-shaj)es with a mince of beef, highly- seasoned with salt, pepper, and a little grated ham or tongue. Add to it as much stock with a little walnut pickle as the meat will absorb when heated gently over the fire. The mince must not be thin and watery. Fill the shapes and cover them with mashed potato or bread- crumbs. Warm in the oven with butter sliced over the top, which should be prettily marked and of a nice brown colour. Time to warm, about ten minutes. Probable cost, M-ithout the- meat, 6d. or 8d. Beef, Cold Roast, Minced.— ^Lnce about tlii-ee-quarters of a pound of beef, and chop into it a seasoning of herbs and shalot. Bro-wn a lump of butter with a little flour in a frying-pan, add some stock broth, and simmer with the seasoning for two or three minutes. Put the mince into a stewpan, pour the gravy over, and simmer again till tender. Serve with mashed potatoes or sippets of bread. Time, fifteen minutes. Beef, Collared. — Bone and skin about twelve poimds of thin flank beef, and rub it well with a mixture of common salt, salt- petre, and a httle sugar. Let it stand for five days, then wash ofl: the pickle ; drain and dry the beef with a cloth. Prepare some strips, of bacon, make notches in the meat, and lay them into the cuts ; then take two large table- spoonfuls of finely-chopped parsley, one oi sweet herbs, a dozen cloves well pounded, a drachm of cayenne, a quarter of an ounce of mace, and half a nutmeg grated. Mix well together and strew the mixture over the inside part of the meat, taking care that every part shall be equally covered. Poll up and tie- tightly; put it into a large saucepan of cold water well secured in a cloth, and allow it to simmer slowly for six hours. When ready take off the cloth and put the beef into a mould; Set a weight on the top and let it stand tiU cold. When sent to table garnish with parsley. Pro- bable cost, 7d. to 8d. per pound. "Beef Collops. — Take two pounds of thinly- cut and tender rump steak, and di-\'ide it into small pieces. If there be any doubt about its tenderness, beat it gently with the blade of a kiiife, but do not spoil the form of the meat. Lay the p-ieces in a frj4ng-pan . for two or three minutes. AMien bro-^-n put them into a stewpan and pour a pint of gravy into it. Take a quarter of a poiind of butter rubbed into a little flour; add this to the gravy -sNath a season- ing of salt and pepper, one shalot finely shred, the best part of a pickled walmit, and a small tea-spoonful of (■upers. Let tlio wlioh? simmo-i- for about ten minutes. The steak may 1« BEE (5-i) stewed with water instead of gravy if pre- feiTed. Serve in a covered dish, and send hot to table. Cost of beef, Is. 4d. per pound. Suf- ficient for three or foiu- xjersons. Beef Collops, with Onions, — Make