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.

    46/396 (page 32)
    Beef Carving necessary. Off the outside of the joint, at its top, a thick slice should first be cut, BO as to leave the surface smooth : then thin and even slices should be cleverly carved in the direction of the line 1 to 2; and with each slice of the lean a delicate morsel of the fat should bo served. Beef, Sirloin of. — This dish is served differently at various tables, some preferring it to come to table with the fillet, or, as it is usually called, the aiidercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercut is best eateu when hot; consequently, the carver him- self may raise the joint, and cut some slices from the under side, in the direction of from 1 to 2, as the fillet is very much preferred by some eaters. The upper part of the sirloin should be cut in the direction of the lino from .5 to 6, and care should bo taken to carve it evenly and in thin slices. It will bo found a great assistance, in carvingthis joint well, if the knife bo tii^st inserted just above thebono at the bottom, and run sharjily along between the bone and meat, and also to divide the meat from the bone in the same way at the side of the joint; the slices will then come away more readily. ^ Some carvers cut the upper side of the sirloin across, as shown by the line from 3 to 4 ; but this is a wasteful plan, andonenotto be recommended. With the sirloin, very finely-scraped horseradi.sh is usually served, and a little given, when liked, to each guest. Horseradish sauce is preferable, however, for serving on the plate, although the scraped horseradish \pay still be used as a garnish. Beef Tongue.—Passing the knife «>wn in the direotif a of from 1 to 2, a Beef, Frieandeau of not too thin slice should be helped ; and the carving of a tongpie may be continued in this way until the best portions of the upi>er side are served. The fat which lies about the root can be served by turn- ing the tongue, and cutting in the diroo- tion of from 3 to 4. BEEF, Curried. [Cold Meat Cookery.] IngredienU. —A few'slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessert-spoonful of curry powder. Mode.—Cut up the beef into pieces about 1 inch square, put the butter into a stewpan with the onions sliced, and % them of a light-brown colour. Add all the other ingredients, and stir gently over a brisk fire for about 10 minutes. Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added ; but a good curry should not be very thin. Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for oi,ner curries. Time.—10 minutes. Avei'agt cost^ exclusive of the moat, 4(i. /Season- a(jl e in winter. BEEF, Roast Fillet of (Larded). Ingredients.— About 4 lbs. of tfie in- side fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, suflicient vinegar to cover the meat, glaze, Sji.anish sauce (see Sauce). Mode.—Lard the beef with bacon, and put it into a pan with sufficient vinegar to cover it, with an onion sliced, parsley, and seasoning, and let it remain in this pickle for 12 hours. Roast it before a nice clear fire for about 1^ hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remaindoi serve in a tureen. It may be garnished with Spanish onions boiled and glazed. Tiwe.—1^ hour. Average cost, exclusive of the sauce, 4«. Sujjicient lor 6 or 8 persons. Seasonable at any time. BEEF, Frieandeau of. Ingredients.—About 8 lbs. of the inside fillet of the sirloin (a piece of the rump may be substituted for this), pepper and salt to taste, 3 cloves, 2 blades of mace, d whole allspice, 1 pint of stock (see Stock), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon. Mode. Cut some bacon into thin stripa, and