THE BAIN MARIE.
THE BAIN MARIE.
Ingredients.—½ pint of port wine, a saltspoonful of salt, 2 tablespoonfuls of vinegar, 2 sliced onions, a faggot of sweet herbs, nutmeg and mace to taste, the juice of a lemon, 2 anchovies; 1 or 2 barbels, according to size.Mode.—Boil the barbels in salt and water till done; pour off some of the water, and to the remainder put the ingredients mentioned above. Simmer gently for ½ hour or rather more, and strain. Put in the fish, heat it gradually, but do not let it boil, or it will be broken.Time.—Altogether 1 hour.Sufficientfor 4 persons.Seasonablefrom September to November.
A fruit of such great acidity, that even birds refuse to eat it. In this respect, it nearly approaches the tamarind. When boiled with sugar, it makes a very agreeable preserve or jelly, according to the different modes of preparing it. Barberries are also used as a dry sweetmeat, and in sugarplums or comfits; are pickled with vinegar, and are used for various culinary purposes. They are well calculated to allay heat and thirst in persons afflicted with fevers. The berries, arranged onbunches of nicely curled parsley, make an exceedingly pretty garnish for supper dishes, particularly for white meats, like boiled fowl à la Béchamel, the three colours, scarlet, green, and white, contrasting well, and producing a very good effect.
Ingredients.—1 pint of syrup, barberries.Mode.—Prepare some small pieces of clean white wood, 3 inches long and ¼ inch wide, and tie the fruit on to these in nice bunches. Have ready some clear syrup (seeSyrup); put in the barberries, and simmer them in it for 2 successive days, boiling them for nearly ½ hour each day, and covering them each time with the syrup when cold. When the fruit looks perfectly clear it is sufficiently done, and should be stowed away in pots, with the syrup poured over, or the fruit may be candied.Time.—½ hour to simmer each day.Seasonablein autumn.
Ingredients.—2 lbs. of shin of beef, ¼ lb. of pearl barley, a large bunch of parsley, 4 onions, 6 potatoes, salt and pepper, 4 quarts of water.Mode.—Put in all the ingredients, and simmer gently for 3 hours.Time.—3 hours.Average cost, 2½d.per quart.Seasonableall the year, but more suitable for winter.
Ingredients.—To every lb. of sugar allow ½ pint of water, ½ the white of an egg.Mode.—Put the sugar into a well-tinned saucepan, with the water, and, when the former is dissolved, set it over a moderate fire, adding the well-beaten egg before the mixture gets warm, and stir it well together. When it boils, remove the scum as it rises, and keep it boiling until no more appears, and the syrup looks perfectly clear; then strain it through a fine sieve or muslin bag, and put it back into the saucepan. Boil it again like caramel, until it is brittle, when a little is dropped in a basin of cold water: it is then sufficiently boiled. Add a little lemon-juice and a few drops of essence of lemon, and let it stand for a minute or two. Have ready a marble slab or large dish, rubbed over with salad-oil; pour on it the sugar, and cut it into strips with a pair of scissors: these strips should then be twisted, and the barley-sugar stored away in a very dry place. It may be formed into lozenges or drops, by dropping the sugar in a very small quantity at a time on to the oiled slab or dish.Time.—¼ hour.Average cost, 7d.Sufficientfor 5 or 6 sticks.
Ingredients.—2 oz. of pearl barley, 2 quarts of boiling water, 1 pint of cold water.Mode.—Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about ¼ hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half; strain it, and it will be ready for use. It may be flavoured with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavour; as does also a small quantity of port wine.Time.—To boil until the liquid is reduced one half.Sufficientto make 1 quart of barley-water.
Ingredients.—1½ pint of milk, 4 tablespoonfuls of flour, 2 oz. of butter, 4 eggs, a little salt.Mode.—Mix the flour with a small quantity of cold milk; make the remainder hot, and pour it on to the flour, keeping the mixture well stirred; add the butter, eggs, and salt; beat the whole well, and put the pudding into a buttered pie-dish; bake for ¾ hour, and serve with sweet sauce, wine sauce, or stewed fruit. Baked in small cups, very pretty little puddings may be made; they should be eaten with the same accompaniments as above.Time.—¾ hour.Average cost, 9d.Sufficientfor 5 or 6 persons.Seasonableat any time.
Ingredients.—1½ pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, ¼ lb. of currants, a pinch of salt.Mode.—Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried;put the mixture into a buttered pie-dish, and bake in a moderate oven for 1¼ hour. When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar.Time.—Baked batter pudding, with fruit, 1¼ to 1½ hour; boiled ditto, 1½ to 1¾ hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in ¾ or 1 hour.Average cost, 10d.Sufficientfor 7 or 8 persons.Seasonableat any time, with dried fruits.
Ingredients.—3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt.Mode.—Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and, when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for 1¼ hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water: it will then take a few minutes less than when boiled in a basin. Send batter puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.Time.—1¼ hour in a basin, 1 hour in a cloth.Average cost, 7d.Sufficientfor 5 or 6 persons.Seasonableat any time.
Ingredients.—4 eggs, 1 pint of milk, 1½ oz. of loaf sugar, 3 tablespoonfuls of flour.Mode.—Make the batter with the above ingredients, put it into a well-buttered basin, tie it down with a cloth, and boil for 1 hour. As soon as it is turned out of the basin, put a small jar of orange marmalade all over the top, and send the pudding very quickly to table. It is advisable to warm the marmalade to make it liquid.Time.—1 hour.Average cost, with the marmalade, 1s.3d.Sufficientfor 5 or 6 persons.Seasonableat any time; but more suitable for a winter pudding.
BROAD BEANS.
BROAD BEANS.
Ingredients.—To each ½ gallon of water, allow 1 heaped tablespoonful of salt; beans.Mode.—This is a favourite vegetable with many persons, but, to be nice, should be young and freshly gathered. After shelling the beans, put them intoboilingwater, salted in the above proportion, and let them boil rapidly until tender. Drain them well in a colander; dish, and serve with them separately a tureen of parsley and butter. Boiled bacon should always accompany this vegetable, but the beans should be cooked separately. It is usually served with the beans laid round, and the parsley and butter in a tureen. Beans also make an excellent garnish to a ham, and when used for this purpose, if very old, should have their skins removed.Time.—Very young beans, 15 minutes; when a moderate size, 20 to 25 minutes, or longer.Average cost, unshelled, 6d.per peck.Sufficient.—Allow one peck for 6 or 7 persons.Seasonablein July and August.
Ingredients.—2 pints of broad beans, ½ pint of stock or broth, a small bunch of savoury herbs, including parsley, a small lump of sugar, the yolk of 1 egg, ¼ pint of cream, pepper and salt to taste.Mode.—Procure some young and freshly-gathered beans, and shell sufficient to make 2 pints; boil them, as in thepreceding recipe, until nearly done; then drain them and put them into a stewpan with the stock, finely-minced herbs, and sugar. Stew the beans until perfectly tender, and the liquor has dried away a little; then beat up the yolk of an egg with the cream, add this to the beans, let the whole get thoroughly hot, and when on the point of simmering, serve. Should the beans be very large, the skin should be removed previously to boiling them.Time.—10 minutes to boil the beans, 15 minutes to stew them in the stock.Average cost, unshelled, 6d.per peck.Seasonablein July and August.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt, a very small piece of soda.Mode.—This vegetable should always be eaten young, as when allowed to grow too long it tastes stringy and tough when cooked. Cut off the heads and tails, and a thin strip on each side of the beans to remove the strings; then divide each bean into 4 or 6 pieces, according to size, cutting them lengthways in a slanting direction, and as they are cut put them into cold water, with a small quantity of salt dissolved in it. Have ready a saucepan of boiling water, with salt and soda in the above proportion; put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, pour them into a colander, and when drained, dish and serve with plain melted butter. When very young, beans are sometimes served whole: thus dressed, their colour and flavour are much better preserved, but the more general way of sending them to table is to cut them into thin strips.Time.—Very young beans, 10 to 12 minutes; moderate size, 15 to 20 minutes, after the water boils.Average cost, in full season, 1s.4d.per peck, but when forced very expensive.Sufficient.—Allow ½ peck for 6 or 7 persons.Seasonablefrom the middle of July to the end of September, but may be had forced from February to the beginning of June.
Ingredients.—A quart of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of ½ lemon.Mode.—Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly.Time.—About ¼ hour to boil the beans; 10 minutes to shake them over the fire.Average cost, in full season, about 1s.4d.per peck.Sufficientfor 3 or 4 persons.Seasonablefrom the middle of July to the end of September.
Ingredients.—1 quart of white haricot beans, 2 quarts of soft water, 1 oz. of butter, 1 heaped tablespoonful of salt.Mode.—Put the beans into cold water, let them soak from 2 to 4 hours, according to their age; then put them into cold water salted in the above proportion, bring them to boil, and let them simmer very slowly until tender; pour the water away from them, let them stand by the side of the fire, with the lid of the saucepan partially off, to allow the beans to dry; then add 1 oz. of butter and a seasoning of pepper and salt. Shake the beans about for a minute or two, and serve: do not stir them with a spoon, for fear of breaking them to pieces.Time.—After the water boils, from 2 to 2½ hours.Average cost, 4d.per quart.Sufficientfor 4 or 5 persons.Seasonablein winter, when other vegetables are scarce.
Note.—Haricots blancs, when new and fresh, should be put into boiling water, and do not require any soaking previous to dressing.
Ingredients.—1 quart of white haricot beans, 4 middling-sized onions, ¼ pint of good brown gravy, pepper and salt to taste, a little flour.Mode.—Peel and mince the onions not too finely, and fry them in butter of a light brown colour; dredge over them a little flour, and addthe gravy and a seasoning of pepper and salt. Have ready a pint of haricot beans well boiled and drained; put them with the onions and gravy, mix all well together, and serve very hot.Time.—From 2 to 2½ hours to boil the beans; 5 minutes to fry the onions.Average cost, 4d.per quart.Sufficientfor 4 or 5 persons.Seasonablein winter.
HARICOT BEANS.
HARICOT BEANS.
Ingredients.—1 quart of white haricot beans, ¼ lb. of fresh butter, 1 tablespoonful of minced parsley, pepper and salt to taste, the juice of ½ lemon.Mode.—Should the beans be very dry, soak them for an hour or two in cold water, and boil them until perfectly tender, as in the preceding recipe. If the water should boil away, replenish it with a little more cold, which makes the skin of the beans tender. Let them be very thoroughly done; drain them well; then add to them the butter, minced parsley, and a seasoning of pepper and salt. Keep moving the stewpan over the fire without using a spoon, as this would break the beans; and, when the various ingredients are well mixed with them, squeeze in the lemon-juice, and serve very hot.Time.—From 2 to 2½ hours to boil the beans.Average cost, 4d.per quart.Sufficientfor 4 or 5 persons.Seasonablein winter.
Ingredients.—1 small bunch of parsley, 2 cloves, ½ bay-leaf, 1 small bunch of savoury herbs, salt to taste; 3 or 4 mushrooms, when obtainable; 2 pints of white stock, 1 pint of milk or cream, 1 tablespoonful of arrowroot.Mode.—Put the stock into a stewpan, with the parsley, cloves, bay-leaf, herbs, and mushrooms; add a seasoning of salt, but no pepper, as that would give the sauce a dusty appearance, and should be avoided. When it has boiled long enough to extract the flavour of the herbs, &c., strain it, and boil it up quickly again, until it is nearly half reduced. Now mix the arrowroot smoothly with the milk or cream, and let it simmer very gently for 5 minutes over a slow fire; pour to it the stock, and continue to simmer slowly for 10 minutes, if the sauce be thick. If, on the contrary, it be too thin, it must be stirred over a sharp fire till it thickens. Always make it thick, as it can easily be thinned with cream, milk, or white stock. This sauce is excellent for pouring over boiled fowls.Time.—Altogether, 2 hours.Average cost, 3s.per quart, with cream at 1s.6d.per pint.
Ingredients.—2 onions, 1 blade of mace, mushroom trimmings, a small bunch of parsley, 1 oz. of butter, flour, ½ pint of water, 1 pint of milk, salt, the juice of ½ lemon, 2 eggs.Mode.—Put in a stewpan the milk and ½ pint of water, with the onions, mace, mushrooms, parsley, and salt. Let these simmer gently for 20 minutes. In the meantime, rub on a plate 1 oz. of flour and butter; put it to the liquor, and stir it well till it boils up; then place it by the side of the fire, and continue stirring until it is perfectly smooth. Now strain it through a sieve into a basin, after which put it back in the stewpan, and add the lemon-juice. Beat up the yolks of the eggs with about 4 dessertspoonfuls of milk; strain this to the sauce, keep stirring it over the fire,but do not let it boil, or it will curdle.Time.—Altogether, ¾ hour.Average cost, 5d.per pint.
This is a good sauce to pour over boiled fowls when they are a bad colour.
Ingredients.—Beef, water.Mode.—After this joint has been in salt 5 or 6 days, it will be ready for use, and will not take so long boiling as a round, for it is not so solid. Wash the meat, and, if too salt, soak it for a few hours, changing the water once or twice, till the required freshness is obtained. Put into a saucepan, or boiling-pot, sufficient water to cover the meat; set it over the fire, and when it boils, plunge in the joint, and let it boil up quickly. Now draw the pot to the side of the fire, and let theprocess be very gradual, as the water must only simmer, or the meat will be hard and tough. Carefully remove the scum from the surface of the water, and continue doing this for a few minutes after it first boils. Carrots and turnips are served with this dish, and sometimes suet dumplings, which may be boiled with the beef. Garnish with a few of the carrots and turnips, and serve the remainder in a vegetable-dish.Time.—An aitchbone of 10 lbs., 2½ hours after the water boils; one of 20 lbs., 4 hours.Average cost, 6d.per lb.Sufficient.—10 lbs. for 7 or 8 persons.Seasonableall the year, but best from September to March.
AITCH-BONE OF BEEF.
AITCH-BONE OF BEEF.
Note.—The liquor in which the meat has been boiled may be easily converted into a very excellent pea-soup. It will require very few vegetables, as it will be impregnated with the flavour of those boiled with the meat.
Ingredients.—6 or 7 lbs. of the thick flank of beef, a few slices of fat bacon, 1 teacupful of vinegar, black pepper, allspice, 2 cloves well mixed and finely pounded, making altogether 1 heaped teaspoonful; salt to taste, 1 bunch of savoury herbs, including parsley, all finely minced and well mixed; 3 onions, 2 large carrots, 1 turnip, 1 head of celery, 1½ 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 prepare the beef for stewing in the following manner:—Choose a fine 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, &c., mixed with the same quantity of minced herbs. With a sharp knife make holes deep enough to let in the bacon; 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 stewpan (it should not be much larger than the piece of meat you are cooking), into which put the beef, with the vegetables, vinegar, and water. Let it simmervery gentlyfor 5 hours, or rather longer, should the meat not be extremely 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 be taken that this does not boil fast, or the meat will be tough and tasteless; it should only just bubble. When convenient, all kinds of stews, &c. should be cooked on a hot plate, as the process is so much more gradual than on an open fire.Time.—5 hours, or rather more.Average cost, 7d.per lb.Sufficientfor 7 or 8 persons.Seasonableall the year, but more suitable for a winter dish.
Ingredients.—About 3 lbs. of clod or sticking of beef, 2 oz. of clarified dripping, 1 large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ½ teaspoonful of whole black pepper, salt to taste.Mode.—Cut the beef into small pieces, and roll them in flour; put the dripping into a stewpan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, addby degreesboiling 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 set it by the side of the fire to stew verygently, till the meat becomes quite tender, which will be in about 3 hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table.Time.—3 hours.Average cost, 1s.3d.Sufficientfor 6 persons.Seasonableat any time.
[Cold Meat Cookery.1.]Ingredients.—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or 2 small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, quite½ pint of gravy, 3 tablespoonfuls of ale, crust 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 meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for ½ hour, or rather longer.Time.—Rather more than ½ hour.Average cost, exclusive of the meat, 6d.Sufficientfor 5 or 6 persons.Seasonableat any time.
Note.—It is as well to parboil the carrots and turnips before adding them to the meat, 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. Be particular to cut the onions in verythinslices.
[Cold Meat Cookery.2.]Ingredients.—Slices of cold roast beef, salt and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury herbs, 12 tablespoonfuls of gravy or sauce of any kind, mashed potatoes.Mode.—Butter the sides of a deep dish, and spread mashed potatoes over the bottom of it; on this place layers of beef in thin slices (this may be minced, if there is not sufficient beef to cut into slices), well seasoned with pepper and salt, and a very little onion and herbs, which should be previously 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 ½ hour. This may be served in the dish, or turned out.Time.—½ hour.Average cost, exclusive of the cold beef, 6d.Sufficient.—A large pie-dish full for 5 or 6 persons.Seasonableat any time.
[Cold Meat Cookery.]Ingredients.—The bones of ribs or sirloin; salt, pepper and cayenne.Mode.—Separate the bones, taking care that the meat on them is not too thick in any part; sprinkle them well with the above seasoning, and broil over a very clear fire. When nicely browned, they are done; but do not allow them to blacken.
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 it into a stewpan with the slices of bacon, which should be placed under and over the meat. Add the vegetables, herbs, spices, and seasoning, and cover with a little weak stock or water; shut the stewpan-lid as closely as possible, and simmer very gently for 4 hours. Strain the liquor, reserve a portion of it for sauce, and the remainder boil quickly over a sharp fire until reduced to a glaze, with which glaze the meat. Garnish the dish with scooped carrots and turnips, and, when liked, a little cabbage; all of which must be cooked separately. Thicken and flavour the liquor that was saved for sauce, pour it round the meat, and serve. The beef may also be garnished with glazed onions, artichoke-bottoms, &c.Time.—4 hours.Average cost, 7d.per lb.Sufficientfor 6 or 8 persons.Seasonableat any time.
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 tablespoonfuls 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 sufficient stock to cover it (when this is not at hand, water may be substituted for it), and be 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 vegetables, and continue simmering till the meat is perfectly tender. Draw out the bones, dish the meat, and garnish either with tufts of cauliflower or braised cabbage cut in quarters. Thicken as much gravy as required, with a little butter and flour; add spices and ketchup in the above proportion, give one boil, pour some of itover the meat, and the remainder send in a tureen.Time.—Rather more than 3 hours.Average cost, 7d.per lb.Sufficientfor 7 or 8 persons.Seasonableat any time.
Note.—The remainder of the liquor in which the beef was boiled may be served as a soup, or it may be sent to table with the meat in a tureen.
[Cold Meat Cookery.]Ingredients.—2 or 3 dozen small button mushrooms, 1 oz. of butter, salt and cayenne to taste, 1 tablespoonful of mushroom ketchup, mashed potatoes, slices of cold roast beef.Mode.—Wipe the mushrooms free from grit with a piece of flannel, and salt; put them in a stewpan with the butter, seasoning, and ketchup; stir over the fire until the mushrooms are quite done, when pour it in the middle of mashed potatoes, browned. Then place round the potatoes slices of cold roast beef, nicely broiled over a clear fire. In making the mushroom sauce the ketchup may be dispensed with, if there is sufficient gravy.Time.—¼ hour.Average cost, exclusive of the meat, 8d.Seasonablefrom August to October.
[Cold Meat Cookery.]Ingredients.—2 dozen oysters, 3 cloves, 1 blade of mace, 2 oz. of butter, ½ teaspoonful of flour, cayenne and salt to taste, mashed potatoes, a few slices of cold roast beef.Mode.—Put the oysters in a stewpan, with their liquor strained; add the cloves, mace, butter, flour, and seasoning, and let them simmer gently for 5 minutes. Have ready in the centre of a dish round walls of mashed potatoes, browned; into the middle pour the oyster sauce quite hot, and round the potatoes place, in layers, slices of the beef, which should be previously broiled over a nice clear fire.Time.—5 minutes.Average cost, 1s.6d., exclusive of the cold meat.Sufficientfor 4 or 5 persons.Seasonablefrom September to April.
[Cold Meat Cookery.]Ingredients.—A few thin slices of cold boiled beef; butter, cabbage, 1 sliced onion, pepper and salt to taste.Mode.—Fry the slices of beef gently in a little butter, taking care not to dry them up. Lay them on a flat dish, and cover with fried greens. The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed till quite hot in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done it is ready to serve.Time.—Altogether, ½ hour.Average cost, exclusive of the cold beef, 3d.Seasonableat any time.
[Cold Meat Cookery.]Ingredients.—The remains of cold roast beef; to each pound of cold meat allow ¼ lb. of bacon or ham; seasoning to taste of pepper and salt, 1 small bunch of minced savoury herbs, 1 or 2 eggs.Mode.—Mince the beef very finely (if underdone it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should 1 not be sufficient. Make it into small square cakes, about ½ inch thick, fry them in hot dripping, drain them, and serve in a dish with good gravy poured round.Time.—10 minutes.Average cost, exclusive of the cold meat, 6d.Seasonableat any time.
COLLARED BEEF.
COLLARED BEEF.
Ingredients.—7 lbs. of the thin end of the flank of beef, 2 oz. of coarse sugar, 6 oz. of salt, 1 oz. of saltpetre, 1 large handful of parsley, minced, 1 dessertspoonful of minced sage, a bunch of savoury herbs, ½ teaspoonful of pounded allspice; salt and pepper to taste.Mode.—Choose fine tender beef, but not too fat; lay it in a dish, rub inthe sugar, salt, and saltpetre, and let it remain in the pickle for a week or ten days, turning and rubbing 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 proportion, taking care that the former are finely minced, and the latter well pounded. Roll the meat up in a cloth as tightly as possible; bind it firmly with broad tape, and boil it gently for 6 hours. Immediately on taking it out of the pot put it under a good weight, without undoing it, and let it remain until cold. This dish is a very nice addition to the breakfast-table.Time.—6 hours.Average cost, for this quantity, 4s.Seasonableat any time.
Note.—During the time the beef is in pickle it should be kept cool, and regularly rubbed and turned every day.
Ingredients.—2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot, finely minced, ½ pickled walnut, 1 teaspoonful of capers.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 stewpan, and pour over them the gravy. Add a piece of butter kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish.Time.—10 minutes.Average cost, 1s.per lb.Sufficientfor 4 or 5 persons.Seasonableat any time.
Beef, Aitchbone of.—A boiled aitchbone of beef is not a difficult joint to carve, as will be seen on reference to the accompanying engraving. By following with the knife the direction of the line from 1 to 2, nice slices will be easily cut. It may be necessary, as in a round of beef, to cut a thick slice off the outside before commencing to serve.
drawing of slab of beef
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 quite across the bones, so that on its reappearance at table it should not have a jagged and untidy look.
different slab
Beef, Ribs 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 boiled. 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 be pursued which is suggested in carving the sirloin; namely, the inserting of the knife immediately between the bone and the meat, before commencing to cut it into slices. All joints of roast beef should be cut in even and thin slices. Horseradish, finely scraped, may be served as a garnish; but horseradish sauce is preferable for eating with the beef.
another slab with diagram letters
Beef, a Round of.—A round of beef is more easily carved than any other joint of beef, but, to manage it properly, a thin-bladed and very sharp knife isnecessary. Off the outside of the joint, at its top, a thick slice should first be cut, so 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 be served.
looks like the collared beef above
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 undercut, uppermost. The reverse way, as shown in the cut, is that most usually adopted. Still the undercut is best eaten when hot; consequently, the carver himself 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 line from 5 to 6, and care should be taken to carve it evenly and in thin slices. It will be found a great assistance, in carving this joint well, if the knife be first inserted just above the bone at the bottom, and run sharply 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, and one not to be recommended. With the sirloin, very finely-scraped horseradish 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 may still be used as a garnish.
diagram of ribs
Beef Tongue.—Passing the knife down in the direction of from 1 to 2, a not too thin slice should be helped; and the carving of a tongue may be continued in this way until the best portions of the upper side are served. The fat which lies about the root can be served by turning the tongue, and cutting in the direction of from 3 to 4.
another carving diagram
[Cold Meat Cookery.]Ingredients.—A few slices of tolerably lean cold roast or boiled beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, a dessertspoonful 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 fry 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 other curries.Time.—10 minutes.Average cost, exclusive of the meat, 4d.Seasonablein winter.
Ingredients.—About 4 lbs. of the inside fillet of the sirloin, 1 onion, a small bunch of parsley, salt and pepper to taste, sufficient vinegar to cover the meat, glaze, Spanish sauce (seeSauce).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 1¼ hour, and, when done, glaze it. Pour some Spanish sauce round the beef, and the remainder serve in a tureen. It may be garnished with Spanish onions boiled and glazed.Time.—1¼ hour.Average cost, exclusive of the sauce, 4s.Sufficientfor 6 or 8 persons.Seasonableat any time.
Ingredients.—About 3 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, 6 whole allspice, 1 pint of stock (seeStock), or water, 1 glass of sherry, 1 bunch of savoury herbs, 2 shalots, bacon.Mode.—Cut some bacon into thin strips, andsprinkle over them a seasoning of pepper and salt, mixed with cloves, mace, and allspice, well pounded. Lard the beef with these, put it into 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. Set 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 stew it with a small piece of butter and 4 or 5 tablespoonfuls of good gravy, for an hour, 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 the meat.Average cost, for this quantity, 4s.Sufficientfor 6 persons.Seasonableat any time.
[Cold Meat Cookery.]Ingredients.—A few slices of cold salt beef, pepper to taste, ½ lb. of butter, mashed potatoes.Mode.—Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper. Have ready some very hot mashed potatoes, lay the 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 the meat, 4d.Seasonableat any time.
[Cold Meat Cookery.]Ingredients.—The remains of cold roast beef, pepper and salt to taste, ¾ lb. of flour, ½ pint of water, 2 oz. of butter, the whites of 2 eggs.Mode.—Mix very smoothly, and, by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement.Time.—From 7 to 10 minutes.Average cost, exclusive of the meat, 6d.Seasonableat any time.
[Cold Meat Cookery.1.]Ingredients.—Gravy saved from the meat, 1 teaspoonful of tomato sauce, one teaspoonful of Harvey’s sauce, one teaspoonful of good mushroom ketchup, ½ 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 meat the day it was roasted; simmer these gently for 10 minutes, then take the stewpan off the fire; let the gravy cool and skim off the fat. Cut the beef into thin slices, dredge them with flour, and lay them in the gravy; let the whole simmer gently for 5 minutes, but not boil, or the meat will be tough and hard. Serve very hot, and garnish with sippets of toasted bread.Time.—20 minutes. Average cost, exclusive of the cold meat, 4d.Seasonableat any time.
[Cold Meat Cookery.2.]Ingredients.—The remains of ribs or sirloin of beef, 2 onions, 1 carrot, 1 bunch of savoury herbs, pepper and salt to taste, ½ blade of pounded mace, thickening of flour, rather more than 1 pint of 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 ½ pint; strain this, thicken with a teaspoonful of flour, and let the gravy cool; skim off all the fat; lay in the meat, let it get hot through, but do not allow it to boil; and garnish with sippets of toasted bread. The gravy should be flavoured as in the preceding recipe.Time.—Rather more than 2 hours.Average cost, exclusive of the cold meat, 6d.Seasonableat any time.
Note.—Either of the above recipes may be served in walls of mashed potatoes browned; in which case the sippets should be omitted.Be careful that hashed meat does not boil, or it will become tough.
Ingredients.—For a round of beef weighing 25 lbs. allow 3 oz. of saltpetre, 3 oz. of coarse sugar, 1 oz. of cloves, 1 grated nutmeg, ½ oz. of allspice, 1 lb. of salt, ½ lb. bay-salt.Mode.—Hang the beef for 2 or 3 days, and remove the bone. Pound spices, salt, &c. in the above proportion, and let them be reduced to the finest powder. Put the beef into a pan, rub all the ingredients well into it, and turn and rub it every day for rather more than a fortnight. When it has been sufficiently long in pickle, wash the meat, bind it up securely with tape, and put it into a pan with ½ pint of water at the bottom; mince some suet, cover the top of the meat with it, and over the pan put a common crust of flour and water; bake for 6 hours, and when cold remove the paste. Save the gravy that flows from it, as it adds greatly to the flavour of hashes, stews, &c. The beef may be glazed and garnished with meat jelly.Time.—6 hours.Seasonableall the year.
Note.—In salting or pickling beef or pork for family consumption, it not being generally required to be kept for a great length of time, a less quantity of salt and a larger quantity of other matters more adapted to retain mellowness in meat, may be employed, which could not be adopted by the curer of the immense quantities of meat required to be preserved for victualling the shipping of this maritime country. Sugar, which is well known to possess the preserving principle in a very great degree, without the pungency and astringency of salt, may be, and is, very generally used in the preserving of meat for family consumption. Although it acts without corrugating or contracting the fibres of meat, as is the case in the action of salt, and, therefore, does not impair its mellowness, yet its use in sufficient quantities for preservative effect, without the addition of other antiseptics, would impart a flavour not agreeable to the taste of many persons. It may be used, however, together with salt, with the greatest advantage in imparting mildness and mellowness to cured meat, in a proportion of about one part by weight to four of the mixture; and, perhaps, now that sugar is so much lower in price than it was in former years, one of the obstructions to its more frequent use is removed.
Ingredients.—1 kidney, clarified butter, pepper and salt to taste, a small quantity of highly-seasoned gravy, 1 tablespoonful of lemon-juice, ¼ teaspoonful of powdered sugar.Mode.—Cut the kidneys into neat slices, put them into warm water to soak for two hours, and change the water 2 or 3 times; then lay them on a clean cloth to dry the water from them, place them in a frying-pan with some clarified butter, and fry them of a nice brown; season each side with pepper and salt, put them round the dish, with the gravy in the middle. Before pouring the gravy in the dish, add the lemon-juice and sugar.Time.—From 5 to 10 minutes.Average cost, 9d.each.Seasonableat any time.
Ingredients.—1 kidney, 1 dessertspoonful of minced parsley, 1 teaspoonful of minced shalot, salt and pepper to taste; ¼ pint of gravy (follow one of the gravy recipes), 3 tablespoonfuls of sherry.Mode.—Take off a little of the kidney fat, mince it very fine, and put it in a frying-pan; slice the kidney, sprinkle over it parsley and shalots in the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidney would harden; serve very hot, and garnish with croûtons. Where the flavour of the shalot is disliked it may be omitted, and a small quantity of savoury herbs substituted for it.Time.—From 5 to 10 minutes, according to the thickness of the slices.Average cost, 9d.each.Sufficientfor 3 persons.Seasonableat any time.
Cut the kidneys into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small pieceof butter, ¼ pint of boiling water, pepper and salt, a dessertspoonful of lemon-juice, and a tablespoonful of mushroom ketchup. Let the gravy just boil up, pour over the kidney, and serve.