Many writers on cooking assert that boiling beef slowly makes it white, but it is not nearly so nice as a piece of beef boiled quickly ; the wholesomeness of the food is, however, a matter of greater moment than ap- pearance. When the water is boiling, put in the beef, and watch until it boils again, then remove the scum, as it rises, very carefully, keep the water boiling all the time C twenty minutes is allowed for each pound of beef), and remember that boiled beef, as well as roast, cannot be served too hot. Should the joint not be required until cold, allow it to cool in its liquor. 405— BOILED EOUND BEEF. Beef and Water. As a whole round of beef is too large for small families, we here give a recipe for ten or twelve pounds. Mode. — Put ten or twelve pounds of the silver side in salt✪ Boiled Round Beef and allow it to remain about three or four days, skewer it up and tie round with tape to keep it in its place, put it into a saucepan of boiling water, set it on a good fire, and when Roast and Boiled Joints^ it begins to boil remove carefully all the scum from the surface, or when it is sent to the table the joint will be a bad color. When it is well skimmed draw the pot to the corner of the fire and allow it to simmer gently until done, which will take about three hours. Kemove the tape and skewers, pour over a little of the liquor and garnish with carrots and turnips. The liquor should be kept for pea soup. 406— EOAST EIBS OF BEER 8 lbs. of beef Dripping Salt and pepper✪ Roast Ribs of Beef. Mode. — If you wish you can cut out the bones and roll it, others prefer if cooked just as it is. Place the joint in a baking tin, then rub it all over with flour ; put it into a nice hot oven, baste it as often as you can (in this colony we do not go in for the roasting before the fire as they do in England), allow it to bake for one and a-half hours. Take it up, and when it is dished up sprinkle a little salt over it (this should not be done until the joint is dished as it draws the gravy from the meat). Pour away the dripping from the tin, put in a little salt, pepper and a little water, allow it to dimmer, then strain over the beef. 407— EOAST SIELOIN OF BEEF. 10 lbs. sirloin Flour Salt Dripping Mode. — Place the sirloin in the baking tin, rub it well over with flour, put on a little dripping (not so much dripping is required for a sirloin as ribs, as there is more fat about it) ; put into a nice hot oven, baste as often as you can, allow it to bake for one hour and a-half (beef should not be too well cooked). Pour away the dripping from the baking tin. sprinkle a little salt and pepper✪ Roast Sirloin of Beef in, and about half a cupful of water, allow it to remain in the Uoast and Boiled Joints. oven until the water simmers, and pour over the beef through a strainer. When the beef is dished up sprinkle a little over it. 408— LAEDED FILLETS OF BEEF. 4 lbs. fillets of beef J lb. bacon Pepper, salt and dripping✪ Larded Fillets of Beef.

AI-modernized reading of the original text

Many writers on cooking assert that boiling beef slowly makes it white, but it is not nearly so nice as a piece of beef boiled quickly ; the wholesomeness of the food is, however, a matter of greater moment than appearance. When the water is boiling, put in the beef, and watch until it boils again, then remove the scum, as it rises, very carefully, keep the water boiling all the time (twenty minutes is allowed for each pound of beef), and remember that boiled beef, as well as roast, cannot be served too hot. Should the joint not be required until cold, allow it to cool in its liquor. 405— BOILED ROUND BEEF. Beef and Water. As a whole round of beef is too large for small families, we here give a recipe for ten or twelve pounds. Mode. — Put ten or twelve pounds of the silver side in salt and allow it to remain about three or four days, skewer it up and tie round with tape to keep it in its place, put it into a saucepan of boiling water, set it on a good fire, and when [illustration: Roast and Boiled Joints] it begins to boil remove carefully all the scum from the surface, or when it is sent to the table the joint will be a bad color. When it is well skimmed draw the pot to the corner of the fire and allow it to simmer gently until done, which will take about three hours. Remove the tape and skewers, pour over a little of the liquor and garnish with carrots and turnips. The liquor should be kept for pea soup. 406— ROAST RIBS OF BEEF 8 lbs. of beef Dripping Salt and pepper. Mode. — If you wish you can cut out the bones and roll it, others prefer if cooked just as it is. Place the joint in a baking tin, then rub it all over with flour ; put it into a nice hot oven, baste it as often as you can (in this colony we do not go in for the roasting before the fire as they do in England), allow it to bake for one and a-half hours. Take it up, and when it is dished up sprinkle a little salt over it (this should not be done until the joint is dished as it draws the gravy from the meat). Pour away the dripping from the tin, put in a little salt, pepper and a little water, allow it to simmer, then strain over the beef. 407— ROAST SIRLOIN OF BEEF. 10 lbs. sirloin Flour Salt Dripping Mode. — Place the sirloin in the baking tin, rub it well over with flour, put on a little dripping (not so much dripping is required for a sirloin as ribs, as there is more fat about it) ; put into a nice hot oven, baste as often as you can, allow it to bake for one hour and a-half (beef should not be too well cooked). Pour away the dripping from the baking tin. sprinkle a little salt and pepper in, and about half a cupful of water, allow it to remain in the Roast and Boiled Joints. oven until the water simmers, and pour over the beef through a strainer. When the beef is dished up sprinkle a little over it. 408— LARDED FILLETS OF BEEF. 4 lbs. fillets of beef J lb. bacon Pepper, salt and dripping.

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Boiled Round BeefRoast Ribs of BeefRoast Sirloin of BeefLarded Fillets of Beef

Mrs. Maclurcan's cookery book