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.

    43/396 (page 29)
    Beef-Bones, Broiled I pint of pravy, 3 tablespoonfuls of ale, enist or mashed potatoes. Mode.—Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of moat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may bo substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for hour, or rather longer. Time.—Rather more than ^ hour. A vera^e co»t, exclusive of the meat, 6d. Sufficient for 5 or 6 per- sons. Seasonable at any time. Note. — It is as well to parboil the carrots and turnips before adding them to the moat, and to use some of the liquor in which they were boiled as a substitute for gravy ; that is to say, when there is no gravy at hand. Bo particular to cut the onions in very tkin slices. fCoLD Meat Cookery. 2.] Inprcdienls. —Slices of cold roast beef, salt and pep- per to taste, 1 sliced onion, 1 ten spoon- nil of minced savoury herbs. 12 table- spoonfuls ot gravy or sauce Jt any kind, mashed potatoes. Mode.—Butter the sides of a deep disii, ami spread mashed pot.a- toes over the bottom of it; on this place layers of beef in thin slices (this may be minced, if there is not sufficient oeef to cut into slices), well seasoned with pepper and salt, and a very little onion and herbs, which should bo pre- viously fried of a nice brown ; then put another layer of mashed potatoes, and beef, and other ingredients, as before ; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for hour. This may bo sorv^ in the dish, or turned out. Time.—.J hour. Average cost, exclusive of the cold beef, 6d. SuffiicienL—A large pie-dish full for 5 or 6 persons. Seasonable at any time. BEEF-BONES, Broiled. ^CoLD Meat Cookery.] Ingredients. —The bones of ribs or sirloin ; salt, pep- per and cayenne. Mode.—Separate the bones, taking care that the meat on them is not ton ^ck in any part; aprinkls Beef, Brisket of, Stewed them well with the above seasoning, and broil over a very clear tire. When nicely browned, they are done; but do not allow them to blacken. BEEF, Bi'isket of, k la Flamaade. Ingredients.—About 6 or 8 lbs. of the brisket of beef, 4 or 5 slices of bacon, 2 carrots, 1 onion, a bunch of savoury herbs, salt and pepper to taste, 4 cloves, 4 whole allspice, 2 blades of mace. Mode.—Choose that portion of the brisket which contains the gristle, trim it, and put itmtoastewpan with the slices of bacon, which should bo placed under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water; shut the stowpan-lid as closely as ossible, and simmer very gently for 4 ours. Strain the liquor, reserve a por- tion of it for sauce, and the remainder boil quickly over a sharp fire until re- duced to a glaze, with which ghuse the meat. Garnish the dish with scooped carrots and turnips, and, when liked, a little cabbage ; all of which must be cooked sepanitely. Thicken and flavouv the liquor that was saved for sauce, pour it round the me.at, and servo. The oeef may also bo garnished with gl.azed onion.®, artichoke-bottoms, kc. Time.—4 hours. Average cost, Id. per lb. Sufficient for H or 8 persons. Seasonable at any time. BEEF, Brisket of. Stowed. Ingredients.—7 lbs. of the brisket of beef, vinegar and salt. 6 carrots, 6 turnips, 6 small onions, 1 blade of pounded mace, 2 whole allspice pounded, thickening of butter and flour, 2 table- spoonfuls of ketchup; stock, or water. Mode.—About an hour before dressing it, rub the meat over with vinegar and salt; put it into a stewpan, with suffi- cient stock to cover it (when this is not at hand, water may be sub.stituted for it), and bo particular that the stewpan is not much larger than the meat. Skim well, and when it has simmered very gently for 1 hour, put in the vegecables, and continue simmering till the meat is perfectly tender. Draw out the bones, di.sh the meat, and g^amish either with tufts of cauliflower or braised cabbago cut in quarters. Thicken as much mvy Eis required, with a little butter and nour; add spices and kei’chup in the above pro- portion, give one boil, pour some of il