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Classic
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page 168
After fifteen minutes boiling, pour off water, put on again with clean, adding a
chopped onion, butter, pepper and salt, and let simmer slowly all the evening.
In the morning warm over, and thicken the gravy to serve with them, if desired.
BREAKFAST STEW.
Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly
with half a pint cold water, one table-spoon Chili sauce, a tea-spoon salt, and
half a tea-spoon pepper. Rub two table-spoons flour with some butter and a
little of the hot gravy, add to the beef, let cook until the flour is done, and
then serve with bits of dry toast.
BEEF TONGUE.
Wash tongue, cover with cold water, and soak over night; next day put it in a
kettle, cover with cold water, boil till tender, remove skin, trim carefully,
and serve with rice boiled dry, or with mashed potatoes, heaped around it. If
the tongue is to be eaten cold, leave it to cool in the water in which it was
cooked.
SPICED BEEF TONGUE.
Rub into the tongue a mixture of half a pint of sugar, a piece of saltpeter the
size of a pea, and a table-spoon of ground cloves; immerse it in a brine made of
three-fourths pound salt to two quarts water, taking care that it is kept
covered; let lie two weeks, take out, wash well, and dry with a cloth; roll out
a thin paste made of flour and water, wrap the tongue in it, and put it in pan
to bake; bake slowly, basting well with lard and water; when done, remove paste
and skin, and serve.
FRIZZLED BEEF.
Slice dried beef thin, pour on boiling water to freshen, pour off water, frizzle
beef in butter, dredge with a little flour, add from a half pint to a pint new
milk in proportion to quantity of beef. Stir well while cooking, and just before
removing add the yolk of an egg, let boil, stirring well all the time, and
serve.
Cold boiled or baked beef may be sliced and cooked in the same way.
When ends or thin pieces of dried beef become too dry and hard, put in cold
water and boil slowly six or eight hours, and slice when
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