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.

    47/396 (page 33)
    Beef, Fsied Salt ■prinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspioe, well pounded. Lard the beef with tnese, putitinto a stewpan with the stock or water, sherry, herbs, shalots, 2 cloves, and more pepper and salt. Stew the meat gently until tender, when take it out, cover it closely, skim off all the fat from the gravy, and strain it. Sot it on the fire, and boil, till it becomes a glaze. Glaze the larded side of the beef with this, and serve on sorrel sauce, which is made as follows:—Wash and pick some sorrel, and put it into a stewpan with only the water that hangs about it. Keep stirring, to prevent its burning, and when done, lay it in a sieve to drain. Chop it, and stow it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for an hovu-, and rub it through a sieve. If too acid, add sugar ; a little cabbage- lettuce boiled with the sorrel will be found an improvement. Time.—2 hours to gently stew tho moat. Average cost, for this quantity, 4s. Sufficient for 6 porsone. Seasonable at any time. BEEP, Pried Salt. [Cold Meat Cookekt.] fngredients. —A few slices of cold salt beef, pepper to taste, ^ lb. of butter, mashed potatoes. — Cut any part of cold salt boof into thin slices, fry them gently in butter, and season with a little pepper. Have readv some very hot mashed potatoes, lay toe slices of beef on them, and garnish with 3 or 4 pickled gherkins. Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good. Time.—About 5 minutes. Average cost, exclusive of tho meat, 4ti Seasonable at any time. BEEP PRITTEBS. S)LD Meat Cookery.] Ingredients. e remains of cold roast beef, popper and salt to taste, ^ lb. of flour, h pint of water, 2 oz. of butter, the wliites of 2 eggs. Mode.—Mix very smoothly, and, by degrees, the flour with tho above proportion of water; stir in 2 oz. of but- ter, which must bo melted but not oiled, and, just before it is to bo used, add the whites of two well-whisked eggs. Should the batter be too thick, more w.ater must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a email quantity at a time into a pan of Beef, Hashed boiling lard, and fry from 7 to 10 mi- nutes, according to the size. When dope on one side, turn and brown them on tho other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minted onions, mixed with the batter, is an improvement. Time, —■ From 7 to 10 minutes. Average costf exclusive of the meat, 6<2. Seasonable at any time. BEEP, Hashed. rcoLD Meat Cookery. 1.] Ingredients —Gravy saved from the meat, 1 teaspoon- ful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good mushroom ketchup, ^ glass of port wine or strong ale, pepper and salt to taste, a little flour to thicken, 1 onion finely minced, a few slices of cold roast beef. Mode. — Put all the ingredients but the beef into a stewpan with whatever gravy may have been saved from the moat tho day it was roasted; simmer these gently for 10 minutes, then take the stewnan off the fire ; let tho gravy cool and skim off the fat. 'he l>e«f into thin slices, dredge them with flour, ana lay them in tho gravy; let the whole simmer gently for 6 minutes, but not boil, orthemeat will bo tough and hard. Serve very hot, and garnish with sippets of toasted bread. Time. — 20 minutes Average cost, exclusive of the cold moat^ 4d. Seasonable at any time. fCoLD Meat Cookery. 2.] Ingredients. —The remains of riba or sirloin of boof, 2 onions, 1 carrot, 1 bunch of savu-ory herbs, pepper and salt to taste, k blade of poundou mace, thickening of flouv, rather more than 1 pint cf water. Mode.—Take off all the meat from the bones of ribs or sirloin of beef; remove the outside brown and gristle; place the meat on one side, and well stew the bones and pieces, with the above ingredients, for about 2 hours, till it becomes a strong gravy, and is reduced to rather more than ^ pint; strain this, thicken with a teaspoonful of flour, and let the gravy Cool; skim off all tho fat; lay in the meat, let it gel hot through, but do not allow ft to boil; atal garuish with sippets of toasted broao. The gravy should be flavoured as in the pro r-ediiw recipe. Time. — Rather more Jian 1 hours. Average cost, exclusive of the cold meat, 6d. Seasonable at any tima .3