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Classic
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page 38
then cut the palates into slices, or leave them whole, as you choose; and stew
them in a rich gravy till as tender as possible. Before you serve, season them
with Cayenne, salt, and ketchup. If the gravy was drawn clear, add also some
butter and flour.
If to be served white, boil them in milk, and stew them in a fricassee-sauce;
adding cream, butter, flour, and mushroom-powder, and a little pounded mace.
Beef-Cakes for a side-dish of dressed Meat.
Pound some beef that is underdone with a little fat bacon, or ham; season with
pepper, salt, and a little shalot, or garlick: mix them well; and make into
small cakes three inches long, and half as wide and thick: fry them a light
brown, and serve them in a good thick gravy.
To pot Beef.
Take two pounds of lean beef, rub it with salt-petre, and let it lie one night;
then salt with common salt, and cover it with water four days in a small pan.
Dry it with a cloth, and season with black pepper; lay it into as small a pan as
will hold it, cover it with coarse paste, and bake It five hours in a very cool
oven. Put no liquor in.
When cold, pick out the strings and fat; beat the meat very fine with a quarter
of a pound of fine butter just warm, but not oiled, and as much of the gravy as
will make it into a paste; put it into very small pots, and cover them with
melted butter.
Another way.--Take beef that has been dressed, either boiled or roasted; beat it
in a mortar with some pepper, salt, a few cloves, grated nutmeg, and a little
fine butter just warm.
This eats as well, but the colour is not so fine. It is a good way for using the
remains of a large joint.
To dress the Inside of a cold Sirloin Beef.
Cut out all the meat, and a little fat, into pieces as thick as your finger, and
two inches long: dredge it with flour; and fry in butter, of a nice brown: drain
the butter from the meat, and toss it up in a rich gravy, seasoned with pepper,
salt, anchovy, and shalot. Do not let it boil on
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