All about cookery : a collection of practical recipes, arranged in alphabetical order.

Date:
[18--?]
Catalogue details

Licence: Public Domain Mark

Credit: All about cookery : a collection of practical recipes, arranged in alphabetical order. Source: Wellcome Collection.

    42/396 (page 28)
    Beef it la Mode Beef, Baked process be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefiilly remove the scum from the surface of the water, and AIICH-BONB OF BBEF. aontintie doing this for a few minutes after it first boils. Carrots and turnips aro served with this dish, and sometimes Buot dumplings, which may be boiled with the beef. Garnisl with a few of the carrots and turnips, and serve the remainder in a vegetable-dish. Time.— An aitch-bone of 10 lbs., 2i hours after the water boils; one of 20 fbs., 4 hours. average cost, 6d. per lb. Sufficieiit.— 10 lbs. for 7 or 8 persons. Ucasonable all the year, but best from September to Warch. Note.—The liquor in which the moat has been boiled may bo easily converted into a very oxcellopt pea-soup. It will v,.,,..ire very few v^tables, as it will be in)prcgnated with tho liavour of those koiled with the meat. BEEF A LA MODE. Ingredienis.—Q or 7 lbs. of the thick flank of beef, a few wlices of fat bacon, 1 teacvipful of vinegar, black pepper, allspice, 2 cloves well mixed and finely funded, making altogether 1 heaped foaspoonful; salt to taste, 1 bunch if fttveury herbs, including parsley, all finely minced and well mixed; 3 onions, t largo carrots, 1 turnip, 1 head of /felery, ^ 1^ pint of water, 1 glass of port wine. Mode. — Slice and fry the onions of a pale brown, and cut up the other vegetables in small pieces, and nreparo the beef for stewing in tho fol- lowing mannerChoose a Cino piece of beef, cut the bacon into long slices, about an inch in thickness, dip them Into vinegar, and then into a little of the above seasoning of spice, &a, mixed with the same quantity of minced herbs. With a sharp knife make holes deep enough to let in tho baum ; then rub the beef over with the remainder of the seasoning and herbs, and bind it up in a nice shape with tape. Have ready a well-tinned stew-pan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegpj:, and water. Let it simmer very qenlly for 5 hours, or rather longer, should the meat not be extremelj’^ tender, and turn it once or twice. When ready to serve, take out the beef, remove the tape, and put it on a hot dish. Skim off every particle of fat from the gravy, add the port wine, just let it boil, pour it over the beef, and it is ready to serve. Great care must bo taken that this does not boil fast, or the meat will be tough and tasteless ; it should only just bubble. When con- venient, ail kinds of stews, &c. should bo cooked on a hot plate, as the process is so much more gradual than on an open fire. Tirtie.—5 hours, or rather more. Average cost. Id. per lb. Suffu dent for 7 or 8 persons. Seasonable vM the year, but more suitable for a winter dish. BEEP A LA MODE (Economical). Ingredients.—About 3 lbs. of clod or sticking of beef, 2 oz. of clarified drip- ping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, \ toaspoonfiil of whole black pepper, salt to taste. Mode.—Cut the beef into small pieces, and roll them in flour; put tho dripping into a stewpan with the onion, which should bo sliced thin. Lot it got quite hot; lay in the pieces of beef, and stir them weU about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay-leaves, and seasoning, cover the stewpan closely, and sot it by the side of tho fire to stCw very gently, till the meat becomes quite tender, winch will be in about 3 hours, when it will bo ready to serve. Remove the bay-leaves before it is sent to table. Time. —3 hours. Average cost, 1«. 3a Sufficient for (i persons. Seasonable al any time. BEEP, Baked. [Cold Meat Cookert. 1.] Ingi-edientM. About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or 2 small ones, 1 tmiiip, a small bunch of savoury herbs, and pepper to taste, quit*