61. To Boil a Rump of Beef after the French Fashion.
Parboil a rump of beef, or the little end of the brisket,
for half an hour ; then take it up and put it into a deep
dish : slash it in the side, that the gravy may come out :
throw a little pepper and salt between every cut ; then
fill up the dish with good claret, put to it three or four
pieces of mace, set it on the coals, closely covered, and
boil it above an hour and a half, but turn it often in
the meantime ; then with a spoon take off the fat and fill
up with claret ; add six onions, sliced, a handful of capers
or broom buds, half a dozen hard lettuces, sliced, three
spoonfuls of wine- vinegar and as much verjuice✪ To Boil a Rump of Beef after the French Fashion, and set the
meat a-boiling till it be tender. Serve it up with brown
bread and sipjDcts fried with butter, and be sure there is not
too much fat in it.
62. Vinaigrette of Beef.
Cut thin slices of dressed beef: put them into a salad
bowl, with a layer of anchovies, or red herrings, free from
bones; add some parsley, chervil, and chives, chopped fine,
and a few sliced pickled gherkins ; season with pepper, salt✪ Vinaigrette of Beef,
and vinegar, and serve without stirring.
63. Scarlet Beef.
Mix together a little mace, cloves, allspice, black pepper,
and saltpetre ; rub it well into two pounds of tender lean
beef✪ Scarlet Beef; let this lie six days, turnmg it daily and rubbing
it with pickle ; then roll and tie it firmly Avith tape ; put
it and the i:)ickle into a small jar, with a slice or two of
beef suet under it and over it ; tic it closely, and bake it
ENTREMETS. 300
an hour. It is eaten cold, cut in thin shces and Ofarnished
with parsley. If kept long, the colour fades.
64, Mutton Ham.
Cut a hind-quarter of good mutton into the shape of a
ham ; pound one ounce of saltpetre with one pound of coarse
salt and a quarter of a pound of brown sugar; rub the
ham well with this mixture, and let it lie for a fortnight,
rubbing it well with the pickle every two or three days.
Then take it out, and press it with a weight for one day;
smoke it with sawdust for ten or fifteen days, or hang it
to dr}' in the kitchen. If the ham is to be boiled soon
after it has been smoked, soak it one hour : if it has been
smoked any length of time, it will require to be soaked
several hours. Put it on in cold water, and boil it gently
for two hours. It is eaten cold at breakfast, luncheon, or
supper.
Ohs. — A mutton ham is sometimes cured Avith the
above quantity of salt and sugar, with the addition of half
an ounce of white pepper, a quarter of an ounce of cloves,
and one nutmesr.
65. Carbonnade of Mutton.
After having removed the middle bone, beat the meat
thoroughly with a kitchen chopper ; add a slice of bacon,
season with sweet herbs, and lard the carbonnade length-
wise. Then powder it lightly with flour, and put it into
a saucepan with some melted lard or butter✪ Carbonnade of Mutton; brown it on
both sides ; then add the bacon and seasonino', and let it
stew gently over a slow fire.
The carbonnade should be browned quickly, or the juice
of the meat will be dried up.
310 TEE THOBOUGH GOOD COOK.
66. To Stew a Shoulder of Mutton. ✪ To Stew a Shoulder of Mutton
Page 171 · 5 recipe records on this page
Presented as published in 1895. 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
61. To Boil a Rump of Beef after the French Fashion.
Parboil a rump of beef, or the little end of the brisket, for half an hour ; then take it up and put it into a deep dish : slash it in the side, that the gravy may come out : throw a little pepper and salt between every cut ; then fill up the dish with good claret, put to it three or four pieces of mace, set it on the coals, closely covered, and boil it above an hour and a half, but turn it often in the meantime ; then with a spoon take off the fat and fill up with claret ; add six onions, sliced, a handful of capers or broom buds, half a dozen hard lettuces, sliced, three spoonfuls of wine- vinegar and as much verjuice, and set the meat a-boiling till it be tender. Serve it up with brown bread and sippets fried with butter, and be sure there is not too much fat in it.
62. Vinaigrette of Beef.
Cut thin slices of dressed beef: put them into a salad bowl, with a layer of anchovies, or red herrings, free from bones; add some parsley, chervil, and chives, chopped fine, and a few sliced pickled gherkins ; season with pepper, salt, and vinegar, and serve without stirring.
63. Scarlet Beef.
Mix together a little mace, cloves, allspice, black pepper, and saltpetre ; rub it well into two pounds of tender lean beef; let this lie six days, turning it daily and rubbing it with pickle ; then roll and tie it firmly Avith tape ; put it and the i:)ickle into a small jar, with a slice or two of beef suet under it and over it ; tic it closely, and bake it
an hour. It is eaten cold, cut in thin slices and garnished with parsley. If kept long, the colour fades.
64, Mutton Ham.
Cut a hind-quarter of good mutton into the shape of a ham ; pound one ounce of saltpetre with one pound of coarse salt and a quarter of a pound of brown sugar; rub the ham well with this mixture, and let it lie for a fortnight, rubbing it well with the pickle every two or three days. Then take it out, and press it with a weight for one day; smoke it with sawdust for ten or fifteen days, or hang it to dry in the kitchen. If the ham is to be boiled soon after it has been smoked, soak it one hour : if it has been smoked any length of time, it will require to be soaked several hours. Put it on in cold water, and boil it gently for two hours. It is eaten cold at breakfast, luncheon, or supper.
Obs. — A mutton ham is sometimes cured with the above quantity of salt and sugar, with the addition of half an ounce of white pepper, a quarter of an ounce of cloves, and one nutmeg.
65. Carbonnade of Mutton.
After having removed the middle bone, beat the meat thoroughly with a kitchen chopper ; add a slice of bacon, season with sweet herbs, and lard the carbonnade lengthwise. Then powder it lightly with flour, and put it into a saucepan with some melted lard or butter; brown it on both sides ; then add the bacon and seasoning, and let it stew gently over a slow fire.
The carbonnade should be browned quickly, or the juice of the meat will be dried up.
66. To Stew a Shoulder of Mutton.
Records on this page
To Boil a Rump of Beef after the French FashionVinaigrette of BeefScarlet BeefCarbonnade of MuttonTo Stew a Shoulder of Mutton