Cassell's dictionary of cookery

a pint of good stock, a table- spoonful of lemon pickle, one of mushroom ketchup, a glass of claret, and about a dozen silver button onions, which have been previously fried in butter and well browned. Put the mixture into a stewpan with the butter in which the onions were fried. Set it over a clear fire until the onions are tender, then pour it all over the slices of two pounds of cold beef to be hashed. Let it stand about twenty minutes, well covered; then draw it nearer to the fire, but do not allow it to boil. Serve up with croutons. To prepare the croutons : take two rounds of bread cut very thin, mako them any desired shape, long strips, stars, or rounds ; fry them in boiling butter to nice brown colour, drain on a cloth, and serve. Probable cost, without meat, 7d. or 8d. Sufficient for four or five persons. Beef Heart {see Bullock's Heart). Beef, Hung. — This meat should be hung as long as is consistent with safety to make it tender. Rub into the meat weighing, say from twelve to fourteen pounds, one pound of baysalt, one pound of coarse brown sugar, and six ounces of saltpetre pounded and mixed together. It should be rubbed every morning, and will then be ready for smoking in a fortnight. Probable cost of beef, lOd. per pound. Smoke the meat about three weeks. Beef, Hung (another way). — This recipe can be used for beef either smoked or unsmoked. It may be salted dry, or put into a pickle made with the same ingredients. The beef must be hung for three or four days, then rubbed with bay-salt, brown sugar, saltpetre, and a little pepper and allspice ; afterwards hang it up in a warm but not a hot place, rolled tight in a cloth, for a fortnight or more till it has become sufficiently hard. It may bo hung in the corner of a chimney of a wood fire to get the flavour of smoke, or sent to a smoking-house. A small clove of garlic put in the pickle is considered an improvement. Time, two or three weeks to remain in brine. Probable cost, lOd. per pound. Beef, Hunters'. — Get a nice round of beef, weighing about twenty-five pounds, and hang it for two or three days, according to the weather. When hung long enough, put it into a salting-pan, reduce the following ingredients to powder, and rub it into the meat every morning for eighteen or twenty days, turning it at every rubbing : — Three ounces of saltpetre, three ounces of coarse sugar, one ounce of cloves, one nutmeg, half an ounce of allspice, one pound of salt, and half a pound of bay-salt. AVhen salt enough, cleanse it from the brine, put a bandage round the whole extent of the meat to keep it in shape, and lay it in a pan with half a pint of water at the bottom, and some shred suet on the top of the beef. Cover all with a paste composed of flour and water, and bake it for about six hours. Do not remove the paste until the heat has quite BEE ( 57 ) gone off. The bandage round the meat should be clean and not quite new. The gravy left in the bottom of the pan should be preserved ; it will be found excellent for made dishes of any kind. The beef may be glazed and garnished with savoury jelly. Average cost of beef, lOd. per pound.