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Classic
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page 106
square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of
pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of
thyme, and one of sweet basil. Put a layer of the pieces of beef into an earthen
pot, sprinkle some of this spice mixture over this layer, add a piece of fat
salt pork, cut as thin as possible, sprinkle a little of the spice mixture over
the pork, make another layer of the beef with spices and pork, and so on, until
the pot is filled. Pour over the whole three tablespoonfuls of Tarragon vinegar,
or, if you prefer it, half a pint of Madeira wine; cover the pot with a paste
made of flour and water, so that no steam can escape. Put the pot into an oven,
moderately heated, and let it stand there eight hours; then set it away to use
when wanted.
Beef cooked in this manner will keep good a fortnight in moderate weather.
It is an excellent relish for breakfast, and may be eaten either warm or cold.
When eaten warm, serve with slices of lemon.
STEWED BRISKET OF BEEF.
Put the part that has the hard fat into a stew-pot, with a small quantity of
water; let it boil up, and skim it thoroughly; then add carrots, turnips,
onions, celery and a few pepper-corns. Stew till extremely tender; then take out
all the flat bones and remove all the fat from the soup. Either serve that and
the meat in a tureen, or the soup alone, and the meat on a dish, garnished with
some vegetables. The following sauce is much admired served with the beef: Take
half a pint of the soup, and mix it with a spoonful of catsup, a teaspoonful of
made mustard, a little flour, a bit of butter and salt; boil all together a few
minutes, then pour it round the meat.
DRIED BEEF, WITH CREAM.
Shave your beef very fine. Put it into a suitable dish on the back of the stove;
cover with cold water and give it time to soak out to its original size before
being dried. When it is quite soft and the water has become hot (it must not
boil), take it off, turn off the water, pour on a cup of cream; if you do not
have it use milk and butter, a pinch of pepper; let it come to a boil, thicken
with a tablespoonful of flour, wet up in a little milk. Serve on dipped toast or
not, just as one fancies. A nice breakfast dish.
BEEF CROQUETTES. No. 1.
Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of
cold boiled or fried ham; cold pork will do if you have not the ham. Also mince
up a slice of onion. Season all with a teaspoonful of salt, half a teaspoonful
of
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