A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc.

  • Alexis Soyer
Date:
1858
Catalogue details

Licence: Public Domain Mark

Credit: A shilling cookery for the people : embracing an entirely new system of plain cookery and domestic economy / by Alexis Soyer, author of "The modern housewife," etc., etc. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    78. Sad Beef.—Put in a piece of six pounds, add four quarts of cold water; boil gently l'or three hours. One hour before serving, wash clean, and cut the roots away of two cabbages, which cut up in foui pieces, and put in the pot with the meat. When done, drain the cabbage, and place round the beef on the dish, and serve. Leave the broth or liquor from the meat on the fire, put in two pounds of split peas, a little pepper and brown sugar; boil slowly till done, and put by, uncovered, for next day, to drink with the cold meat. If more salt and pepper is required, add it: if, on the contrary, it should be too salt, add more water and a pound of potatoes. Or skim-milk may be added, and about one pound of toasted bread, cut into dice, and put in the soup when serving; or half a pound of flour, mixed with a pint of water. Every part of salted beef may be boiled thus, using about four ounces of vegetables to every pound of meat, instead of cabbage. Turnip-tops, brocoli-sprouts, green kale, carrots, turnips. Swedes, parsnips, &c. &c., may be used. Suet dumpling may be served with it. The pieces of beef generally salted are the brisket, edge bone, round, flank, skirt. The ribs, when salted, are very fine, and much more economical than when roasted. This receipt if adopted for a farm-house; but two pounds of beef, and the other things in proportion to be used for a small family. Eice may be used instead of peas. 79. Salt Boric.—Put four pounds of salt pork, either leg, loin, head, belly, or feet, into the pot with six quarts of water, and one pound of split peas. In one hour add four greens, cut small, or turnip-tops, leeks, parsnips, <&c. &c., placed in a net, and boiled in the pot. When done, take them out, and keep warm. Mix half a pound of flour with one pint of water, and put in the pot, and stir it round. Boil for ten minutes, and serve the meat and soup separate, and vegetables round the meat Pieces of bacon, knuckles of ham, cooked in the same way, ara veiy nice, only they will take rather longer boiling. A tea- spoonful of pepper may be added. You will perceive, my friend, that I have already opened a larg* field for our old hero, adding in a few lines about twenty ne» subjects in the shape of receipts to his kingdom. 80. Veal.—The flesh of the calf being of that liadit nature,
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