Cassell's dictionary of cookery

or fourteen pounds of the round or rump of beef two ounces of saltpetre and two ounces of coarse sugar. Let the meat remain for two days, and add a pound of bay-salt, four ounces of common salt, and an ounce of ground black pepper. When these ingredients have been thoroughly rubbed in, let the beef again stay four days, when add one pound of treacle, and tm-n it every day for a fortnight. It may then be smoked. This liighly-fiavoured meat is mostly used to improve soups and gravies. A small piece is cut off as it is wanted, but it may be stewed slowly in boiling water and pressed while hot. Should this pickle be thought too strong three-quarters of a pound of coarse sugar may be rubbed in and the treacle omitted. It may also be prepared as spiced beef by adding a few cloves and a little mace. Time in pickle, fourteen days. Probable cost of beef. Is. per pound. Sufficient for eight or ten persons. Beef, Fillet of. Braised.— Take a fillet and roll it together, so as to bring the fat into the centre. Place a few slices of ham and a little gravy into a braising or stewpan, on which place the meat ; cover it with chopped carrots, celery, small onions, a pickled chili, a gherkin sliced, sweet herbs, mace, a little allspice, and salt. Simmer until the meat is tender. Brown it before the fire, or with a salamander ; skim and season the sauce, and serve with vegetables and sauce on the same dish. Beef, Fillet of, dressed on the Spit. — Soak from four to five pounds of the fillet of beef for two days in vinegar, seasoned ^dth thyme, onions, parsley, salt, and pepper, or if preferred, oil may be used instead of vinegar. When drained wrap it in an oiled paper, and put it on the spit before a quick fire. Probable cost. Is. 4d. x)er pound. Sufficient for five or six persons. Beef Foreemeat. — Take one pound of lean beef, quarter of a pound of beef suet, and half a pound of fat bacon ; cut them into small pieces, and add half a tea-spoonful of powdered thyme and marjoram, the same of ground allspice, and half the quantity of pounded mace. Put all into a mortar and pound them to a paste, with two well-beaten eggs. Season with pepper and salt. Probable cost. Is. 4d. Beef, French, Stewed. — Beat two pounds of rump steak with a rolling-pin to make it tender, and then lard it thoroughly with strips of bacon. Place it in a stewpan with some good stock, spice, salt, garlic, thyme, parsley, and haK a pint of white wine. Stew gently for four or five hours; take out the meat, glaze it, and put away to cool. Next reduce the stock until it jellies, clear it with white of egg, flavour with lemon, and strain through a jelly -bag into a pie-dish. Serve the meat (55) BEE cold, garnished with pieces of the jelly and glycerine alternately. Probable cost, os. 6d. Sufficient for four or five persons.