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Classic
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page 102
and dissolved extract of beef with a piece of butter, and then let it remain on
the stove for 1/2-1 hour according to the quantity of meat, keeping the kettle
well covered.
13. Round of Beef. For a rib roast weighing about 24 to 28 pounds from which the
ribs have been removed, take 1 pound of coarse salt, 1/4 pound of brown sugar,
1/2 ounce of cloves, 1 ounce of ground cloves, 1 cupful of brown syrup and 1
tablespoonful of pulverized saltpetre, mix well together and rub the beef with
it all over, then roll it very compactly, tieing it closely with a cord. Let it
lay for 4 weeks in a large vessel, which should be preferably of wood, turn it
daily, and pour over it the liquor which runs from it. When ready to cook put it
on the fire, cover with boiling water and some of its own liquor, cover tightly
and cook slowly and uninterruptedly for 4 hours, afterwards leaving it in the
broth for 1/2 hour longer. In Bremen it is served with sourkrout, puree of peas
covered with fried onions or brown cabbage and fried potatoes .
REMARK.--This kind of roast can be kept for a long time and is very nice when
eaten cold and even the remnants can be made over into palatable dishes, such as
round of beef omelets, round of beef puffs with potatoes , etc.
14. Beef stewed in Beer. Take a piece of beef weighing about 8 pounds and from 2
days to a week old, according to the season, pound it thoroughly and sprinkle
with salt. Line the kettle with a few slices of fat pork, 2 onions, 1 carrot,
bay leaves and whole spices, put on this the meat and pour in enough water and
beer (which should not be bitter) half and half to cover it, add a cupful of
vinegar, 1 spoonful of pear sauce or syrup, cover tightly and let it cook slowly
for 3 hours. When ready to serve take off the fat, brown some flour in butter
and add it to the gravy, strain and serve with the roast.
15. Roast Beef with Dressing. Take the kernel of a beef joint and stew it until
done, but not too tender, in some meat broth and white wine half and half,
adding some spices, a bay leaf and various soup herbs, let it cool and cut a
slice from the top. Then carefully hollow it out, leaving the walls of the meat
about 1/4 of an inch thick. Heat it in the broth, chop the meat taken out of the
hollow together with mushrooms very fine, mix
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