Spiced Beef. — Choose a nice piece of beef off the thick flank, weighing from 6 to 8 pounds ; mix 5 tablespoonf uls salt with 1 tablespoonful brown sugar and Y^ teaspoonful saltpeter, rub this well into the meat, and place it in a stone jar or bowl, set in a cool place for 5 days, turning it 3 or 3 times during that time (the turning should be done with a fork). When the meat is to be cooked wash it in cold water, remove the gristle and the coarse skin of the inside part. Have ready 2 tablespoonfuls fine-minced onion, 1 tablespoonful chopped parsley, Y2 teaspoonful thyme, as much sage as can be held between 2 fingers, Y^ teaspoonful allspice, 1 tea- spoonful pepper ; sprinkle this over the inside of the meat, roll it up in a cloth, and bind firmly with a string ; place it over the fire with boiling water, and boil slowly from 4 to 5 hours. When the meat is done take out, put under a good weight without undoing, and let it remain until cold. This meat is very nice cut up cold for lunches or BEEF. 289 suppers. In place of flank a rump piece may be taken, and the bone removed. Boll of Beef. — Take a 4-poand brisket piece of beef, remove bones, skin, and most of the fat ; mix 1 even tablespoonf ul salt with 1 teaspoonf ul pepper✪ Spiced Beef, rub this all over the beef, roll up and tie it firmly. Put a few pieces of pork in bottom of saucepan, add 2 sliced onions, 1 sliced carrot, 1 bay leaf, a few sprigs of parsley, a little celery, 1 sprig of thyme, 1 blade of mace, 3 cloves ; lay the meat on top of this cover and cook 20 minutes on top of the stove ; then add Vf ^^P ^bite wine or the juice of 1 lemon, and 1 cup boiling water with Vs teaspoonf ul beef extract or bouillon; cover tightly and place in a medium-hot oven for 3 hours. Shortly before serving transfer the meat to a dish, remove the fat from gravy, add a little boiling water to the gravy, boil for a few minutes, strain, and pour it over the meat Fry Ys tablespoonf ul flour in Y, tablespoon- f nl butter for a few minutes, add Yt pi^t stock or boiling water with a little beef extract, boil 3 minutes ; then strain. Put 2 tablespoon* fuls flne-chopped mushrooms with 1 tablespoonful fine-chopped boiled ham or tongue in a small saucepan, add a small wineglass- fnl Madeira wine, 4 tablespoonfuls strained stewed tomatoes, and boil 3 minutes ; then add the sauce previously made, boil all up together, add a pinch of salt, and serve with the meat. Boiled Brisket ft PItalienne.— Procure a nice brisket piece of beef, place it in a soup kettle over the fire, cover with water ; as soon as it boils add 2 onions, 1 carrot, a bouquet, a little celery, and 12 whole peppers ; season with 1 even tablespoonful salt, Yt table- spoonful pepper, cover and cook slowly from 4 to 5 hours. When done take the meat out, remove all the bones, and trim the meat nicely. Melt 2 ounces butter, add 2 tablespoonfuls flour, cook 2 minutes ; add 2 cups milk, Ys cupful mushroom liquor, cook 5 min< ntes ; mix the yolks of 3 eggs with 3 tablespoonfuls cream, add it to the sauce ; add 2 ounces grated Parmesan cheese. Semove from fire, lay the brisket pieces in a roasting pan, pour Y« oupful brotb 240 MEATa ✪ Roast Beef

AI-modernized reading of the original text

Spiced Beef. — Choose a nice piece of beef off the thick flank, weighing from 6 to 8 pounds ; mix 5 tablespoonfuls salt with 1 tablespoonful brown sugar and Y^ teaspoonful saltpeter, rub this well into the meat, and place it in a stone jar or bowl, set in a cool place for 5 days, turning it 3 or 4 times during that time (the turning should be done with a fork). When the meat is to be cooked wash it in cold water, remove the gristle and the coarse skin of the inside part. Have ready 2 tablespoonfuls fine-minced onion, 1 tablespoonful chopped parsley, Y2 teaspoonful thyme, as much sage as can be held between 2 fingers, Y^ teaspoonful allspice, 1 teaspoonful pepper ; sprinkle this over the inside of the meat, roll it up in a cloth, and bind firmly with a string ; place it over the fire with boiling water, and boil slowly from 4 to 5 hours. When the meat is done take out, put under a good weight without undoing, and let it remain until cold. This meat is very nice cut up cold for lunches or suppers. In place of flank a rump piece may be taken, and the bone removed. Roll of Beef. — Take a 4-pound brisket piece of beef, remove bones, skin, and most of the fat ; mix 1 even tablespoonful salt with 1 teaspoonf ul pepper, rub this all over the beef, roll up and tie it firmly. Put a few pieces of pork in bottom of saucepan, add 2 sliced onions, 1 sliced carrot, 1 bay leaf, a few sprigs of parsley, a little celery, 1 sprig of thyme, 1 blade of mace, 3 cloves ; lay the meat on top of this cover and cook 20 minutes on top of the stove ; then add 1/4 cup white wine or the juice of 1 lemon, and 1 cup boiling water with 1/2 teaspoonful beef extract or bouillon; cover tightly and place in a medium-hot oven for 3 hours. Shortly before serving transfer the meat to a dish, remove the fat from gravy, add a little boiling water to the gravy, boil for a few minutes, strain, and pour it over the meat Fry 1/2 tablespoonful flour in 1/2 tablespoonful butter for a few minutes, add 1/2 pint stock or boiling water with a little beef extract, boil 3 minutes ; then strain. Put 2 tablespoonfuls fine-chopped mushrooms with 1 tablespoonful fine-chopped boiled ham or tongue in a small saucepan, add a small wineglassful Madeira wine, 4 tablespoonfuls strained stewed tomatoes, and boil 3 minutes ; then add the sauce previously made, boil all up together, add a pinch of salt, and serve with the meat. Boiled Brisket à l'Italienne.— Procure a nice brisket piece of beef, place it in a soup kettle over the fire, cover with water ; as soon as it boils add 2 onions, 1 carrot, a bouquet, a little celery, and 12 whole peppers ; season with 1 even tablespoonful salt, 1/4 tablespoonful pepper cover and cook slowly from 4 to 5 hours. When done take the meat out, remove all the bones, and trim the meat nicely. Melt 2 ounces butter, add 2 tablespoonfuls flour, cook 2 minutes ; add 2 cups milk, 1/2 cupful mushroom liquor, cook 5 minutes ; mix the yolks of 3 eggs with 3 tablespoonfuls cream, add it to the sauce ; add 2 ounces grated Parmesan cheese. Semove from fire, lay the brisket pieces in a roasting pan, pour 1/4 cupful broth

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Spiced BeefBoll of BeefRoast BeefBoiled Brisket à l'Italienne

European and American cuisine