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.

    45/396 (page 31)
    Beef Collops Ifae sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbini? it every day. Then bone it, remove all the gristle and the coarse skin of the inside part, and sprinkle it thickly with parsley, herbs, spice, and seasoning in the above pro- portion, taking care that the former are finely mince *1, and the latterwell poumlod. Roll the meat up in a cloth as tightly as possible ; bind it firmly with broad tape, and boil it ^utly for (5 hiurs. Immediately on taking it out of the pot put it under a good weight, withviut undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table. Time.—6 hours. Aver- ofie cost, for this quantity, is. Season- able at any time. Note.—During the time the beef is ia Eickle it should be kept cool, and regu- irly rubbed and turned every day. BEEP COLLOPS, Ingredients. — 2 lbs. of nimp-stoak, I lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, pickled walnut, 1 teaspoonful of ca- pers. Mode.—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes ; then lay them in a small stow])an, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingre- dients, and lot the whole simmer, but not boil, for 10 minutes. Serve in a hot severed dish. Time.—10 minutes. ..■Irer- age cost, Is. per lb. Sufficient for 4 or 5 persons. Seasonable at any time. BEEP CAHVINQ. Beef, Aitchbone of. — A boiled aitchbone of beef is not a difificuJt joint io carve, as will be seen on reference to the accompanying engraving. By follow. i*ith the knife the direction of the Beef Carving line from 1 to 2, nice slices will bo easily cut. It may be necessary, as m a round of beef, to cut a thick slice off the outside before commencing to serve. Beef, Brisket of. — There is but little description necessary to add to show the carving of a boiled brisket of beef beyond the engraving here inserted. The only point to be observed is, that the joint should be cut evenly and firmly qxiite across the bones, so that on its reappearance at table it should not have a jagged and untidy look. Beef, Bibs of.—This dish resembles the sirloin, except that it has no fillet or undercut. As explained in the recipes, the end piece is often cut off, salted and boded. The mode of carving is similar to that of the sirloin, viz., in the direction of the dotted line from 1 to 2. This joint will be the more easily cut if the plan 1)6 pursued which is suggested in carving the sirloin; namely, the insertingof the knife immediately between the bone and the meat, before commencing to cut it into slice.s. All joints of roast boef should be cut in even and thin slices. Horscnwlish, finely scraped, may be served as a garnish' but horseradish sauce is preferable fof eating with the beef. Boof, a Bound of. — A round of beef is more easily carved than smy other Joint of beef, but, to manage it properly, a tliin-bladi^ and very sharp knife is