Beef, Inky-pinky. — Good gravy should be used if it is to be had ; if not, boil down the bones from which the meat has been cut, as well as the outside trinimings; they will make a gravy sufficiently good, with the addition of sliced boiled carrots and an onion. When the bones have parted with jill their strength, strain the liquor, and add to it some slices of cold loast beef, about two pounds, and the carrots and onion. Sinmier slowly, and add a little vinegar, pejiper, and salt. Remove the onion ; it will have imparted a flavour, which is all tliat is necessary; but serve up the carrots with the sauce, thickened with a little butter and floui'. Put sippets of bread✪ Beef with Carrots and Onion round the dish, or garnish as any other hash. Average cost, e.xclusive of meat, 6d. Time, twenty imnutes to stew. Sufficient for four or five persons. Beef, Jerked. — This is a West Indian method of cui-iug beef. It is cut into thin slices, immersed in sea -water, and dried by exposm-e to the rays of the sun. Beef Kidney {^ee Bullock's Kidney). Beef Liver {nee Bullock's Liver). Beef, Lumber, in Madeira Sauce.— Eoast three pounds of beef, for half an horn- onl}-. Prepare a sauce with brown stock or broth, some butter, flour, cayenne pepper, salt, l^epper, and a glass of Madeira. At the expiry of the half hoiu', lay it in a stewpan, with the sauce, and siimner, but do not boil, for the same time. Mushrooms and trifles add to the delicacy. Time, half an hour✪ Beef, Lumber, in Madeira Sauce to simmer. Pro- bable cost of lumber. Is. 4d. per pound. Beef, Marinade. — A pickle should be made on the day i^revious to the marinade being r(,>quired, that the meat may he in it the full time necessary. Extract, by stew- ing, all the flavour from the following in- gredients, with vinegar and water in equal quantities : — One clove of garlic, some sliced carrots and onions, a few peppercorns, and a little salt. Strain, and let it become cold. Cut into slices one pound of beef from the inside of a sirloin, and lay them in the pickle for twenty- four hours. Have ready a little, nice, brown gravy, and simmer the slices in it till they are quite tender. Blend together a little butter and flour, add this to the gravy, with a glass of port wine, two dessert-spooiiiuls of mushroom ketchup, and a tea-spoonful of shalot vinegar✪ Beef Marinade. Serve with the sauce poured over it. Time to simmer, three-quarters of an hour. Probable cost, without meat, Is. Sufficient for three persons. Beef Marrow Bones. — Saw the bones into short lengths, and mix some flour and water into a paste to secure both ends, which should also have a floured cloth tied over them. Put them into boiling water, and let them boil from one and a half to two hours. Put small napkins round them, or a frill of paper, wluch- ever is most convenient, and remove the paste before they are sent to table. Serve them on a napkin, with hot dry toast. The marrow may be spread upon the toast, and well seasoned with pepper and salt. When not wanted for immediate use the bones, should be pai-boiled, as they will keep many days in this state. Pro- bable cost for a large leg-bone, from 9d. to Is.

AI-modernized reading of the original text

Beef, Inky-pinky. — Good gravy should be used if it is to be had ; if not, boil down the bones from which the meat has been cut, as well as the outside trimmings; they will make a gravy sufficiently good, with the addition of sliced boiled carrots and an onion. When the bones have parted with all their strength, strain the liquor, and add to it some slices of cold roast beef, about two pounds, and the carrots and onion. Simmer slowly, and add a little vinegar, pepper, and salt. Remove the onion ; it will have imparted a flavour, which is all that is necessary; but serve up the carrots with the sauce, thickened with a little butter and floui'. Put sippets of bread round the dish, or garnish as any other hash. Average cost, exclusive of meat, 6d. Time, twenty minutes to stew. Sufficient for four or five persons. Beef, Jerked. — This is a West Indian method of curing beef. It is cut into thin slices, immersed in sea -water, and dried by exposure to the rays of the sun. Beef Kidney (see Bullock's Kidney). Beef Liver (see Bullock's Liver). Beef, Lumber, in Madeira Sauce.— Eoast three pounds of beef, for half an houronly. Prepare a sauce with brown stock or broth, some butter, flour, cayenne pepper, salt, l^epper, and a glass of Madeira. At the expiry of the half hour, lay it in a stewpan, with the sauce, and siimner, but do not boil, for the same time. Mushrooms and trifles add to the delicacy. Time, half an hour to simmer. Probable cost of lumber. Is. 4d. per pound. Beef, Marinade. — A pickle should be made on the day previous to the marinade being required, that the meat may he in it the full time necessary. Extract, by stewing, all the flavour from the following ingredients, with vinegar and water in equal quantities : — One clove of garlic, some sliced carrots and onions, a few peppercorns, and a little salt. Strain, and let it become cold. Cut into slices one pound of beef from the inside of a sirloin, and lay them in the pickle for twentyfour hours. Have ready a little, nice, brown gravy, and simmer the slices in it till they are quite tender. Blend together a little butter and flour, add this to the gravy, with a glass of port wine, two dessert-spoonfuls of mushroom ketchup, and a tea-spoonful of shalot vinegar. Serve with the sauce poured over it. Time to simmer, three-quarters of an hour. Probable cost, without meat, Is. Sufficient for three persons. Beef Marrow Bones. — Saw the bones into short lengths, and mix some flour and water into a paste to secure both ends, which should also have a floured cloth tied over them. Put them into boiling water, and let them boil from one and a half to two hours. Put small napkins round them, or a frill of paper, whichever is most convenient, and remove the paste before they are sent to table. Serve them on a napkin, with hot dry toast. The marrow may be spread upon the toast, and well seasoned with pepper and salt. When not wanted for immediate use the bones, should be parboiled, as they will keep many days in this state. Probable cost for a large leg-bone, from 9d. to Is.

Records on this page

Beef with Carrots and OnionBeef, Lumber, in Madeira SauceBeef Marinade

Cassell's dictionary of cookery