A second Dudley book of cookery and other recipes

COOK the spinach (fresh greens or other vegetables) in water. Strain, cut up, add salt and pepper, and cook with butter. Place this round the beefsteak, and serve with eggs, hard-boiled or poached. BEEF STEWED WITH SWEET HERBS COVER the bottom of a saucepan with carrots ^ cut in round slices. Add a slice of beef, steak or side, a little salt and pepper, a small bunch of parsley, thyme and a bay leaf tied together, sufficient water, and simmer for four hours. MACARONI AND MINCED BEEF MINCE finely by chopping or passing through LLL a mincing machine one and half pounds of cold beef. Cook four ounces of macaroni in boiling water until tender ; drain and let cool. Heat up half a pint of tomato sauce in a large stewpan ; put in the minced beef and the macaroni. Season carefully with salt and pepper. When thoroughly heated, turn on to a hot dish and garnish with sippets of toasted or fried bread. HACHIS DE BCEUF TAKE some cold beef and mince it as fine as possible and put it in a flat pan. Add to it a good piece of glaze, one onion and some good stock. Cook it with the cover on the pan until it is nearly dry. Then mix into it one egg, a good-sized piece of butter, chopped parsley, salt and pepper. Place some mashed potatoes round the dish and put the mince in the centre. Sprinkle grated cheese over all and brown in the oven. r* BEEFSTEAK TOAST CHOP up very finely some cold steak, sufficient to fill one breakfast cup ; cook until tender, in just enough water to cover the meat. Add one teaspoonful of cream or milk, a saltspoonful of salt and a saltspoonful of pepper. Let it come to boiling point ; then add one tablespoonful of butter which has been rubbed into one level table - spoonful of flour. Let it boil for one second, then pour over the slices of toast and serve hot. % HOW TO SPICE BEEF TAKE in preference to all other pieces of rump of beef — the aitch bone. Leave it for four or five days at most in the pickle. Recipe for the Pickle : — Two gallons of water, five pounds of salt, one ounce of saltpetre, half an ounce of brown sugar, the darkest possible. Boil the water and let it get cold ; skim it well ; pour on the salt, etc., the boiled cold water. To make certain that the pickle is strong enough, put a fresh egg into the mixture and if it floats it is all right, but if it sinks more salt must be added. A muslin bag of mixed spice with cloves must be added to the brine. The quantity of spice used must depend upon the size of the piece of beef and according to taste. The quantities quoted are for a piece of beef of from eight to ten pounds. ** BEEF ROLL ONE pound of lean beef, one pound of ham, two eggs well beaten, four ounces of bread crumbs, and seasoning to taste. Put the beef and ham through the mincing machine three times ; then mix it well in a basin with the breadcrumbs, seasoning and eggs. Make into a small roll, tie in a cloth and steam for four hours. * KEDGEREE OF COLD MEAT SIX ounces of cold meat (any kind will do), four ^ ounces of rice, two hard-boiled eggs, one ounce of butter, one very finely chopped onion, parsley, salt, pepper and nutmeg.