The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families. Eaton Mary
into small squares, and add them to the soup, the flavour of which may be heightened, by adding a table-spoonful of ketchup.
BEEF BROTH. If intended for sick persons, it is better to add other kinds of meat, which render it more nourishing and better flavoured. Take then two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, some sweet herbs, and ten pepper corns, and put the whole into a nice tin saucepan, with five quarts of water. Simmer it to three quarts, clear it from the fat when cold, and add an onion if approved. If there be still any fat remaining, lay a piece of clean blotting or writing paper on the broth when in the bason, and it will take up every particle of the fat.
BEEF CAKES, chiefly intended for a side-dish of dressed meat. Pound some beef that is under done, with a little fat bacon or ham. Season with pepper, salt, a little shalot or garlick; mix them well, and make the whole into small cakes three inches long, and half as wide and thick. Fry them to a light brown, and serve them in good thick gravy.
BEEF CECILS. Mince some beef with crumbs of bread, a quantity of onions, some anchovies, lemon peel, salt, nutmeg, chopped parsley, pepper, and a bit of warmed butter. Mix these over the fire a few minutes: when cool enough, make them into balls of the size and shape of a turkey's egg, with an egg. Sprinkle them with fine crumbs, fry them of a yellow brown, and serve with gravy, as for Beef Olives.
BEEF COLLOPS. Cut thin slices of beef from the rump, or any other tender part, and divide them into pieces three inches long: beat them with the blade of a knife, and flour them. Fry the collops quick in butter two minutes; then lay them into a small stewpan, and cover them with a pint of gravy. Add a bit of butter rubbed in flour, pepper and salt, a little bit of shalot shred very fine, with half a walnut, four small pickled cucumbers, and a tea-spoonful of capers cut small. Be careful that the stew does not boil, and serve in a hot covered dish.
BEEF FRICASSEE. Cut some thin slices of cold roast beef, shred a handful of parsley very small, cut an onion into quarters, and put them all together into a stewpan, with a piece of butter, and some strong broth. Season with salt and pepper, and simmer very gently for a quarter of an hour. Mix into it the yolks of two eggs, a glass of port wine, and a spoonful of vinegar: stir it quick, rub the dish with shalot, and turn the fricassee into it.
BEEF GRAVY. Cover the bottom of a stewpan, clean and well-tinned, with a slice of good ham or lean bacon, four or five pounds of gravy beef cut in pieces, an onion, a carrot, two cloves, and a head of celery. Add a pint of broth or water, cover it close, and simmer it till the liquor is nearly all exhausted. Turn it about, and let it brown slightly and equally all over, but do not suffer it to burn or stick to the pan, for that would spoil the gravy. Then put in three quarts of boiling water; and when it boils up, skim it carefully, and wipe off with a clean cloth what sticks round the edge and inside of the stewpan, that the gravy may be delicately clean and clear. Let it stew gently by the side of the fire for about four hours, till reduced to two quarts of good gravy. Take care to skim it well, strain it through silk or muslin, and set it in a cold place.
BEEF HAMS. Cut the leg of beef like a ham; and for fourteen pounds weight, mix a pound of salt, a pound of brown sugar, an ounce of saltpetre, and an ounce of bay salt. Put it into the meat, turn and baste it every day, and let it lie a month in the pickle. Then take it out, roll it in bran, and smoke it. Afterwards hang it in a dry place, and cut off pieces to boil, or broil it with poached eggs.
BEEF HASH. Cut some thin slices of beef that is underdone, with some of the fat; put it into a small stewpan, with a little onion or shalot, a little water, pepper and salt. Add some of the gravy, a spoonful of vinegar, and of walnut ketchup: if shalot vinegar be used, there will be no need of the onion nor the raw shalot. The hash is only to be simmered till it is hot through, but not boiled: it is owing to the boiling of hashes and stews that they get hard. When the hash is well warmed up, pour it upon sippets of bread previously prepared, and laid in a warm dish.
BEEF HEART. Wash it carefully, stuff it as a hare, and serve with rich gravy and currant-jelly sauce. Hash it with the same, and add a little port wine.
BEEF OLIVES. Take some cold beef that has not been done enough, and cut slices half an inch thick, and four inches square. Lay on them a forcemeat of crumbs of bread, shalot, a little suet or fat, pepper and salt. Roll and fasten them with a small skewer, put them into a stewpan with some gravy made of the beef bones, or the gravy of the meat, and a spoonful or two of water, and stew them till tender. Beef olives may also be made of fresh meat.
BEEF PALATES. Simmer them in water several hours, till they will peel. Then cut the palates into slices, or leave them whole, and stew them in a rich gravy till they become as tender as possible. Season with cayenne, salt and ketchup: if the gravy was drawn clear, add also some butter and flour. If the palates are to be dressed white, boil them in milk, and stew them in a fricassee sauce; adding cream, butter, flour, mushroom powder, and a little pounded mace.
BEEF PASTY. Bone a small rump or part of a sirloin of beef, after hanging several days. Beat it well with a rolling pin; then rub ten pounds of meat with four ounces of sugar, and pour over it a glass of port, and the same of vinegar. Let it lie five days and nights; wash and wipe the meat very dry, and season it high with pepper and salt, nutmeg and Jamaica pepper. Lay it in a dish, and to ten pounds add nearly one pound of butter, spreading it over the meat. Put a crust round the edges, and cover with a thick one, or it will be overdone before the meat is soaked: it must be baked in a slow oven. Set the bones in a pan in the oven, with no more water than will cover them, and one glass of port, a little pepper and salt, in order to provide a little rich gravy to add to the pasty when drawn. It will be found that sugar gives more shortness and a better flavour to meat than salt, too great a quantity of which hardens; and sugar is quite as good a preservative.
BEEF PATTIES. Shred some dressed beef under done, with a little fat; season with salt and pepper, and a little shalot or onion. Make a plain paste, roll it thin, and cut it in shape like an apple puff. Fill it with mince, pinch the edges, and fry them of a nice brown. The paste should be made with a small quantity of butter, egg and milk.
BEEF PIE. Season some cuttings of beef with pepper and salt, put some puff paste round the inside of the dish, and lay in the meat. Add some small potatoes, if approved, fill up the dish with water, and cover it with the paste.
BEEF PUDDING. Roll some fine steaks with fat between, and a very little shred onion. Lay a paste of suet in a bason, put in the rolled steaks, cover the bason with a paste, and pinch the edges to keep in the gravy. Cover with a cloth tied close, and let the pudding boil slowly a considerable time. – If for baking, make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled, and mashed through a cullender. Lay a little of it at the bottom of the dish, then put in the steaks prepared as above, and very well seasoned. Pour the remainder of the batter over them, and bake it.
BEEF SANDERS. Mince some beef small, with onion, pepper and salt, and add a little gravy. Put it into scallop shells or saucers, making them three parts full, and fill them up with potatoes, mashed with a little cream. Put a bit of butter on the top, and brown them in an oven, or before the fire, or with a salamander. Mutton may be made into sanders in the same way.
BEEF SCALLOPS. Mince some beef fine, with onion, pepper and salt, and add a little gravy. Put the mince into scallop shells or saucers three parts full, and fill them up with potatoes, mashed with a little cream. Lay a bit of butter on the tops, and brown them in an oven, or before the fire.
BEEF STEAKS. To have them fine, they should be cut from a rump that has hung a few days. Broil them over a very clear or charcoal fire; put into the dish a little minced shalot, a table-spoonful of ketchup. The steak should be turned often, that the gravy may not be drawn out on either side. This dish requires to be eaten so hot and fresh done, that it is not in perfection if served with any thing else. Pepper and salt should be added when taking it off the fire, and a bit of butter rubbed on at the moment of serving. If accompanied with oyster sauce, strain off the liquor from the oysters, and throw them into cold water to take off the grit, while you simmer the liquor with a bit of mace and lemon peel. Then put in the oysters, stew them a few minutes, add a little cream, and some butter rubbed in a bit of flour. Let them boil up once, and throw the sauce over the steaks at the moment of sending the dish to table.
BEEF STEW. Cut into small pieces four or five pounds