Cassell's dictionary of cookery

Beef, Roast, Minced. — Place a spoonful of flour in a pan, and brown it with some butter. Add a pound of cold roast beef finely minced, some gravy, or stock broth, with a glass of wine, and season with herbs chopped up, and salt and pepper. "When nearly ready, put in a little butter, and mix it -v^ath the other materials. This dish may be sent to table either with eggs ranged round the dish, or with pieces of bread fried crisp in butter. Beef, Roast, and Boiled Turkey Soup. — Take the liquor in which a turkey has been boiled, and the bones of the turkey and beef ; put them into a soup-pot ^vith two or three carrots, turnips, and onions, haK a dozen cloves, pepper, salt, and tomatoes, if they can, be had; boil four hours, then strain all out. Put the soup back into the pot, mix two tablespoonfuls of flour in a little cold water ; stir it into the soup, and allow it to boil. Cut some bread in the fonu of dice, lay it in the bottom of the tureen, pour the soup on to it, and colour with a little soy. Beef Roll. — Take four pounds of cold, roast, or boiled beef ; mince it well ; season it to taste with ordinary condiments and chopped herbs, and put it into a roll of puff-paste. Bake for half an hour, or longer if the paste is thick. The French prepare a roll of meat in the above method, Wrap a buttered paper round it, and cover with a coarse paste of flour and water, and bake it in a moderate oven for a couple of hours, that is, if the meat weigh say four pounds. The paper and crust is then removed, and the roll served with a little brown gravy. As a rule, any meat baked in a coarse crust this way, will repay the cook for her trouble. Beef Rolled as Hare.— Take any piece of tender lean beef — inside of a sirloin to be preferred. Allow it to soak for twenty-four hours in a little port wine and vinegar mixed, a glass of each. Make some forcemeat, let it be very good, and place it with a slice or two of bacon on the beef. Roll and tie it, and roast before a clear fire, basting frequently with a sauce of port wine and vinegar, of equal quantities, and pounded allspice. Serve with a rich gravy, and send red-currant jelly to table with it. Probable cost for two pounds of meat, 2s. 9d. Time, about three-quarters of an hour. Beef, Round of. Boiled.— Few people dress a whole round, and hence this recipe is given for half a round, or, say twelve pounds, from the silver or tongue side of the round. Salt it for eight or ten days, then clean off the salt or brine, skewer it up tight, and tie a piece of wide tape round it to keep it well together. Put it into a saucepan of boiling water, remove the scum carefully as it rises, otherwise it will sink into the beef and gives it an unsightly appearance. Do not let it boil fast at any time, or the meat will become hard and tough. When the scum is well removed, set the pan by the side of the fire, and let it simmer from ten to fifteen minutes for each pound of meat. Should any scum stick to the meat, remove it with a brush before serving. Replace the skewers by silver ones, trim the round, and throw over the meat some of the liquor it was boiled in. Garnish with carrots, parsnips, &c. Time to simmer, about three hours after it boils. Probable cost, about lOd. per pound. Beef, Round of, Pickled.— Boil six