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Classic
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page 36
crust and paper, and bake it five or six hours. When cold, take off the paste
and tape.
The gravy is very fine; and a little of it adds greatly to the flavour of any
hash, soup.
Both the gravy and the beef will keep some time. The meat should be cut with a
very sharp knife, and quite smooth, to prevent waste.
An excellent Mode of dressing Beef.
Hang three ribs three or four days; take out the bones from the whole length,
sprinkle it with salt, roll the meat tight, and roast it. Nothing can look
nicer. The above done with spices, and baked as hunters' beef, is excellent.
To collar Beef.
Choose the thin end of the flank of fine mellow beef, but not too fat; lay it
into a dish with salt and saltpetre, turn and rub it every day for a week, and
keep it cool. Then take out every bone and gristle, remove the skill of the
inside part, and cover it thick with the following seasoning cut small: a large
handful of parsley, the same of sage, some thyme, marjoram, and pennyroyal,
pepper, salt, and allspice. Roll the meat up as tight as possible, and bind it,
then boil it gently for seven or eight hours. A cloth must be put round before
the tape. Put the beef under a good weight while hot, without undoing it; the
shape will then be oval. Part of a breast of veal rolled in with the beef, looks
and eats very well.
Beef-Steaks
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, and a table-spoonful
of ketchup; and rub a bit of butter on the steak the moment of serving. It
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.
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