* * * * *
TO STEW A RUMP OF BEEF.
Take out as much of the bone as can be done with a saw, that it may lie
flat on the dish, stuff it with forcemeat made as before directed, lay
it in a pot with two quarts of water, a pint of red wine, some carrots
and turnips cut in small pieces and stewed over it, a head of cellery
cut up, a few cloves of garlic, some pounded cloves, pepper and salt,
stew it gently till sufficiently done, skim the fat off, thicken the
gravy, and serve it up; garnish with little bits of puff paste nicely
baked, and scraped horse-radish.
* * * * *
A FRICANDO OF BEEF.
Cut a few slices of beef six inches long, two or three wide, and one
thick, lard them with bacon, dredge them well, and make them a nice
brown before a brisk fire; stew them half an hour in a well seasoned
gravy, put some stewed sorrel or spinage in the dish, lay on the beef,
and pour over a sufficient quantity of gravy; garnish with fried balls.
* * * * *
AN EXCELLENT METHOD OF DRESSING BEEF.
Take a rib roasting piece that has been hanging ten days or a fortnight,
bone it neatly, rub some salt over it and roll it tight, binding it
around with twine, put the spit through the inner fold without sticking
it in the flesh, skewer it well and roast it nicely; when nearly done,
dredge and froth it; garnish with scraped horse-radish.
Pages:
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43