The Lady's Own Cookery Book, and New Dinner-Table Directory;. Bury Charlotte Campbell
the vegetables be stewed with the beef one hour. Just before you take it off the fire, put in some boiled cabbage chopped small, some pickled cucumbers and walnuts sliced, some cucumber liquor, and a little walnut liquor. Thicken the sauce with a lump of butter rolled in flour. Strew the cut vegetables over the top of the meat.
Cold Beef, to dress
Slice it as thin as possible; slice, also, an onion or shalot; squeeze on it the juice of a lemon or two; then beat it between two plates, as you do cucumbers. When it is very well beaten, and tastes sharp of the lemon, put it into the dish, in which it is to be served; pick out the onion, and strew over it some fine shred parsley and fine bread crumbs; then pour on it oil and mustard well mixed; garnish with sliced lemon.
Cold Boiled Beef, to dress
When your rump or brisket of beef has been well boiled in plain water, about an hour before you serve it up take it out of the water, and put it in a pot just large enough to contain it. There let it stew, with a little of its own liquor, salt, basil, and laurel; and, having drained, put it into the dish on which it is to be served for table, and pour over it a sauce, which you must have previously ready, made with gravy, salt, whole pepper, and a dash of vinegar, thickened over the stove with the yolks of three eggs or more, according to the size of the beef and the quantity of sauce wanted. Then cover beef and all with finely grated bread; baste it with butter, and brown it with a salamander.
Cold Beef, to pot
Cut the beef small; add to it some melted butter, two anchovies well washed and boned, a little Jamaica pepper beat very fine. Beat them well together in a marble mortar till the meat is yellow; then put it into pots, and cover it with clarified butter.
Beef Steaks to broil
When your steak is nearly broiled, chop some large onions, as fine as possible, and cover the steak thickly with it, the last time you turn it, letting it broil till fit to send to table, when the onion should quite cover the steak. Pour good gravy in the dish to moisten it.
Beef Steaks and Oysters
Put two dozen oysters into a stewpan with their own liquor; when it boils add a spoonful of water; when the oysters are done drain them in a sieve, and let the liquor settle; then pour it off clear into another vessel; beard them, and add a pint of jelly gravy to the liquor; add a piece of butter and two spoonfuls of flour to thicken it. Let this boil fifteen minutes; then throw in the oysters, and let it stand. Take a beef-steak, pare it neatly round, and dress it as usual; when done, lay it on a hot dish, and pour the sauce and oysters over it.
Rump Steaks broiled, with Onion Gravy
Peel and slice two large onions; put them into a stewpan with two table-spoonfuls of water; set it on a slow fire till the water is boiled away and the onions have become a little brown. Add half a pint of good broth; boil the onions till tender; strain the broth from them, and chop them fine; thicken with flour and butter, and season with mushroom ketchup, pepper, and salt; put the onions in, and boil it gently for five minutes: pour the gravy over a broiled rump-steak.
Beef Steaks, to stew
Pepper and salt two fine rump steaks; lay them in a stewpan with a few cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a gill of white wine, and a little butter mixed with flour; cover them close, stew them very gently till they are tender, and shake the pan round often to keep them from sticking. Take them carefully out, flour and fry them of a nice brown in fresh butter, and put them in a dish. In the mean time strain off the gravy from the fat out of the frying-pan, and put it in the sauce, with a dozen oysters blanched, and a little of the oyster liquor; give it a boil up, pour it over the steaks, and garnish with horseradish. You may fry them first and then stew them; put them in a dish, and strain the sauce over them without any oysters, as a common dish.
Another way
Beat three pounds of rump steaks; put them in a stewpan, with a pint of water, the same quantity of small beer, six cloves, a large onion, a bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this very gently, closely covered, for four or five hours; but take care the meat does not go to rags, by being done too fast. Take up the meat, and strain the gravy over it. Have turnips cut into balls, and carrots into shapes, and put them over the meat.
Beef Olives
Take a rump of beef, cut into steaks, about five inches long and not half an inch thick. Lay on some good forcemeat, made with veal; roll them, and tie them round once or twice, to keep them in a neat shape. Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; fry them brown; have ready some good gravy, with a few truffles, morels, and mushrooms, boiled together. Pour it into the dish and send them to table, after taking off the string that tied them in shape.
Another way
Cut steaks from the inside of the sirloin, about an inch thick, six inches long, and four or five broad: beat and rub them over with yolk of egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper and salt, and chopped suet. Roll them up tight, skewer them; fry or brown them in a Dutch oven; stew them in some beef broth or gravy until tender. Thicken the gravy with a little flour; add ketchup, and a little lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of eggs, and forcemeat balls.
Pickle for Beef
To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coarse sugar. Boil this pickle for twenty minutes, skim it well, and strain it. When quite cold, put in your beef, which should be quite covered with the pickle, and in nine days it will be fit for use; or you may keep it three months, and it will not be too salt. The pickle must be boiled and well skimmed at the end of six weeks, and every month afterwards; it will then keep three months in summer and much longer in winter.
Beef, to salt
Into four gallons of water put one pound and a half of coarse brown sugar, two ounces of saltpetre, and six pounds of bay salt; boil and skim as long as any scum rises. When cold, put in the meat, which must be quite covered with pickle: once in two months boil up the pickle again, skimming carefully. Add in the boiling two ounces of coarse sugar, half a pound of bay salt, and the same pickle will be good for twelve months. It is incomparable for hung beef, hams, or neats’ tongues. When you take them out of this pickle, clean, dry, and put them in a paper bag, and hang them up in a dry place.
Pork may be pickled in the same manner.
Beef, to salt
Eight pounds of salt, six ounces of saltpetre, one pound and a half of brown sugar, four gallons of water; boil all together, skim and put on the beef when cold; the beef to be kept under the pickle with a weight.
Beef, to dry
Salt it in the same way as your hams; keep it in your pickle a fortnight or three weeks, according to its size; hang it up to dry for a few days; then have it smoked the same as hams.
Hung Beef. No. 1
Take a round, ribs, rump, or sirloin; let it lie in common salt for a month, and well cover it with the brine. Rub a little saltpetre over it two or three days before it is hung up; observing, before it is put up to dry, to strew it over with bran or oatmeal, to keep it from the dust; or, which will answer the same purpose, wrap it up in strong coarse paper. It is not to be smoked; only hang it up in the kitchen, and not too near the fire. The time of hanging to dry must be regulated by the quantity of air in which it is suspended, or left to the discretion of the person who has the care of it. The time which it must lie in water before dressing depends upon the driness of the meat. Half boil it in simmering water, and afterwards roast. It must not be cut till cold.
Hung Beef. No. 2
Take the under-cliff of a small buttock of beef, two ounces of common salt, and one ounce of saltpetre, well beaten together: put to it half a pint of vinegar with a sprig of thyme.