pounds of salt, two pounds of sugar, and three
oimces of powdered saltpetre in three gallons
of water✪ Beef, Round of, Pickled (spring water is the best if it can be pro-
cured) , skim well, and when cold, pour it over
the joint, which should previously have been
rubbed during two or three days with a dry
mixture of the same. Some housekeepers pre-
fer this dry method throughout, rubbing regu-
larly for twenty-one days, and using salt only
during the last fortnight. If boiled in cold
wator over a brisk fire at first, and then sim-
mered slowly at the rate of fifteen minutes to
every pound, the meat will be tender,, and of a
good colour and flavour. Average cost of beef,
iOd. per pound.
Beef, Round of, Red.— Salt a round
of licef in the ordinary way, but mix an ounce
of allspice, the same of pepper, and two ounces
of saltpetre with the salt, and rub and turn
daily for a fortnight. At the end of this time-
press well into the meat some minced onion ;
put a thick coating of good beef suet over the
BEE
(61)
top, and two glasses of Madeira✪ Beef, Round of, Red, and a small
quantity of mace into the pan and bake. Allow
fifteen minutes for the baking of each pound of
beef. Probable cost, lOd. per pound.
Beef, Salt. — Take a piece of beef weighing
se^'en or eight pounds and cover it with brown
sugar, well rubbed in, and allow it to remain
for five or six hours ; then jiowder half an
ounce of saltpetre✪ Beef, Salt and press this equally on all
sides to give it a colour; next, cover it -with
common salt and let it stay till the next day.
Turn it, and rub with the salt in the pan for
five or six days ; throwing the brine over it at
the same time with a spoon or ladle. This mode
of salting improves the flavour and prevents the
meat becoming hard. Probable cost of beef,
lOd. per pound. Sufiicient for a dozen persons.
Beef, Salt, Fried. — Season some thin
slices, about one pound, of under-dressed beef,
with pepper and salt ; put them into a clean
frying-pan with a little butter✪ Beef, Salt, Fried, and fry
until they become a light brown colour ; mash
some potatoes, serve them very hot with the
slices of beef laid on them, and garnish with
slices of cucumber or pickled gherkins. Time,
about five minutes for meat. Probable cost,
6d., exclusive of the cold meat. Sufficient for
two persons.
Beef Sauce, Piquante.— Put one ounce
of butter and four table-spoonfuls of vinegar
into a stewpan ^\•ith four finely-chopped shalots,
and stir over the fire with a wooden spoon till
the butter becomes clear, then add one ounce of
flour and stir three or four minutes ; take one
pint of bouilli or common stock broth, a little
colouring, and one-eighth of an ounce of pepper ;
boil all together fifteen minutes, then add one
table-spoonful of chopped gherkins and one of
nunced parsley✪ Beef Sauce, Piquante, boil up, skim, and serve with
bouilli separately in a sauce tureen. Time,
twenty minutes. Sufficient for one, or one and a
half, pounds of boiulli.
Page 228 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pounds of salt, two pounds of sugar, and three ounces of powdered saltpetre in three gallons of water (spring water is the best if it can be procured) , skim well, and when cold, pour it over the joint, which should previously have been rubbed during two or three days with a dry mixture of the same. Some housekeepers prefer this dry method throughout, rubbing regularly for twenty-one days, and using salt only during the last fortnight. If boiled in cold water over a brisk fire at first, and then simmered slowly at the rate of fifteen minutes to every pound, the meat will be tender, and of a good colour and flavour. Average cost of beef, 10d. per pound.
Beef, Round of, Red.— Salt a round
of beef in the ordinary way, but mix an ounce of allspice, the same of pepper, and two ounces of saltpetre with the salt, and rub and turn daily for a fortnight. At the end of this timepress well into the meat some minced onion ; put a thick coating of good beef suet over the
BEE
(61)
top, and two glasses of Madeira, and a small quantity of mace into the pan and bake. Allow fifteen minutes for the baking of each pound of beef. Probable cost, lOd. per pound.
Beef, Salt. — Take a piece of beef weighing seven or eight pounds and cover it with brown sugar, well rubbed in, and allow it to remain for five or six hours ; then powder half an ounce of saltpetre and press this equally on all sides to give it a colour; next, cover it -with common salt and let it stay till the next day. Turn it, and rub with the salt in the pan for five or six days ; throwing the brine over it at the same time with a spoon or ladle. This mode of salting improves the flavour and prevents the meat becoming hard. Probable cost of beef, lOd. per pound. Sufiicient for a dozen persons.
Beef, Salt, Fried. — Season some thin slices, about one pound, of under-dressed beef, with pepper and salt ; put them into a clean frying-pan with a little butter, and fry until they become a light brown colour ; mash some potatoes, serve them very hot with the slices of beef laid on them, and garnish with slices of cucumber or pickled gherkins. Time, about five minutes for meat. Probable cost, 6d., exclusive of the cold meat. Sufficient for two persons.
Beef Sauce, Piquante.— Put one ounce of butter and four table-spoonfuls of vinegar into a stewpan ^\•ith four finely-chopped shalots, and stir over the fire with a wooden spoon till the butter becomes clear, then add one ounce of flour and stir three or four minutes ; take one pint of bouilli or common stock broth, a little colouring, and one-eighth of an ounce of pepper ; boil all together fifteen minutes, then add one table-spoonful of chopped gherkins and one of minced parsley, boil up, skim, and serve with bouilli separately in a sauce tureen. Time, twenty minutes. Sufficient for one, or one and a half, pounds of bouilli.
Records on this page
Beef, Round of, PickledBeef, Round of, RedBeef, SaltBeef, Salt, FriedBeef Sauce, Piquante